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And I am home. The mister and I woke up at 2:15 am Friday morning to drive to Easton PA and spend the weekend with family, going to the Crayola crayon factory, wondering a  grave yard, and hearing some fantastic stories about my family from the mouth of my 95 year old grandmother. (I’ll show some pictures and tell you some stuff later this week) Than we drove back late last night… I don’t know how I am even awake right now…I am sooooo much tired! But that’s how I work I  guess.  The coffee is almost ready, calling my name, telling me its totally cool to drink it all.

I’ll leave you with a few little internet things I liked this week..

– I just love looking at other peoples homes. Treehouse in the city 

– These puppies make me think of my little nephew., he is in love with bulldogs. 20+ Beautiful Bulldog Puppies That Will Melt Your Heart

-Holy Shit  YES!!!! ‘Full House’ Reunion on Netflix Is Officially Happening

-How cool would to find one of these? New Urban Geodes on the Streets of L.A. by Paige Smith

-I don’t know if I would want to stick stuff on these shelves.These Wall Shelves are Dollhouses for Adults

– And if you need a push…On Your Mark, Get Set, Grow: A Guide To Speedy Vegetables

A few pictures from earlier in the week..

 My forsythia bush in from of one of my houses… Always the first one to bloom.  This is how washer sleeps in the warmer months.. All feet in the air.  I ate it all and it was good. Two pretty ladiesVeggies Plants!!!! 

So yeah, I am tired and happy and in need of a day to processing, lounge and drink tons of coffee.

Hope your weekend was fantastic and today brings all the whatever you want and more.

-C

 All I want to do is make everything into hearts and turn everything pink…Is that a problem?

I’m going to admit it, I am one of those girls that love Valentines day! And no, I don’t love it for the flowers (although I do love flowers..but never roses..yuk) No, I don’t want a box of candy or the silly store-bought cards. I don’t want to get all gused up and go out to dinner, and I definitely would be pissed if the mister bought me any jewelry. What I love is a day of spending time with my lover. We always take the day to do something special together, and for each other, and to be happy……and there is always hearts involved. I love hearts. 

 I want to spread that loving love love feeling because no matter what your love situation is during this holiday..we should all be happy and spread love to each other and to ourselves… And what better way to spread happy and love then with a pretty heart shaped baked good?  Chocolate because almost everyone is into chocolate. Coconut because I can’t stop eating whipped coconut cream and pink coconut sprinkle because that’s what make me happy. (I am a little obsessed with sprinkling things) These little hand-held pies of love are  really easy to make and always a big hit, especially with the little ones.(I am thinking they are perfect for a Valentines Day school party)  And yes, they are vegan so you can share with all your vegan friends! 

So in the spirit of the coming Valentines Day holiday….Lets make WHOOPIE!!!! (pies)

 Flour, baking soda and powder, salt  and cocoa powder. Soy milk with  vinegar. Vanilla, coconut oil, and chia seeds jelling. Brown and white sugar…. you know whoopie stuff.

The dry in one bowl… sugar and all the wet in another. 

All the whoopie stuff mixed together and scooped into a large zip top bag. So fancy with my bag…a real pro here!

Snip the tip of the bag, do a little squeeze test, and have at it. squeeze hearts onto a lightly oiled baking sheet or use a piece of parchment paper.  

You might get a little  frustrated if you are trying for perfect. I was for the first two batches,  but once I stopped trying to hard, I really got into how cool some of the hearts came out. Embrace the funky lop -sided hearts, because any heart is a good heart.So lovely. Shadow hearts while the whoopie hearts cool.

Whoopies all paired up

Stuffed with a generous dollop of whipped coconut cream ( a cold can of coconut cream whipped with a splash of vanilla and a tad bit of sweetener)  and sprinkled with my home-made beet dyed coconut sprinkles…..

Are you happy now? Because I know that I couldn’t stop smiling when I was making these… they are just to cute!

A couple bits of advice… Try to assemble before serving.. I was trying to put them together  while a punch of kids were trying to eat them. Things got a little messy and sprinkles ended up everywhere. Also, The coconut cream should stay fairly cold, so my suggestion is to make the hearts and fill only when you are going to serve them. Or if you want to make far in advanced, cover and refrigerate to keep from coconut cream from melting….But other than that…

Have fun making Whoppies!

-C

Coconut filled Chocolate Heart Whoopie Pies

Ingredients

• 1 1/3 cups all-purpose flour
• 2/3 cups cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tsp salt
• 3/4 cup  soy milk or milk of choice
• 1 Tablespoon  apple cider vinegar
• 2 Chia eggs ( 2 tablespoons seed mixed with 6 tablespoons warm water)
• 1/3 cup coconut oil
• 1/2 cup  brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract

Preheat oven to 375

To start, make chia eggs( chia seeds in water) and add the vinegar to the milk. Let both sit for 5 minutes.

In a bowl, whisk together flour, cocoa powder, baking soda,baking powder, and salt. 

In a large bowl, mix together chia eggs, sugars, and coconut oil. Add in dry ingredients and mix while slowly adding in the milk and vinegar mixture until fully combined.

Scoop Mixture into a large ziplock bag or piping bag. Clip tip and gently squeeze out heart shapes onto a lightly oiled or parchment lined cookie sheet. Bake each batch for 8-11 minutes, or until a toothpick come out clean.

Let hearts cool completely on a wire rack. Pair up like sized hearts and fill with desired amount of *coconut cream. If your feeling festive, dust sides and or tops of cake with sprinkles

* To make coconut cream, refrigerate a can or coconut milk or coconut cream for at least 4 hours. Open can, drain liquid and place the  remaining coconut cream in a large cold bowl. Beat with a splash of vanilla and 2 tablespoons of the sweetener of your choice. …. (careful because this stuff is super addictive)

Now share.. and watch how happy everyone is when they receive a heart shaped whoopie pie!! That’s love!

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My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.

See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalapeños because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF. 

 Wow, I am the best sister. And here are a few more reasons why..

• I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
• I changed into a clean outfit for her party (I really didn’t want to)
• I stayed out past my 6 (I made it until 7.. what!!!)
• I make her food
• I am awesome (I think so anyway)

So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good,  while they were being noshed on. The day after,  the nurse lady told me that they were the talk of the party (bullshit, but thanks)

Whatever, I was just glad she liked them.

The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalapeños . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

 First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalapeños and toss it all into a bowl. Sprinkle with a bit of sugar.

In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalapeños and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake…

Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.

Remove from pan and place on a wire rake to cool. 

While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth.  Add in the sugar and blend.  

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar  if the icing seems to thin or lemon juice if it seems to dry.

And once the cakes are cooled, spread with icing and top with sliced strawberries.

Your welcome Nurse Shannon!

Happy Friday!!!

-C

Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

makes 24 cupcakes

• 1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 2 cups nut or plant milk
• 1/2 cup oil
• 1 1/2 cups diced fresh strawberries
• 2 jalapeños

For the frosting

• 1 whole avocado
• 1/2 lemon (zest and juice)
• 2-2 1/2 cups powdered sugar

Pre heat oven to 350

Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.

In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.

Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. 

While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth.  The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

Now Ice cupcakes and top with sliced strawberries.

Eat for breakfast, lunch, dinner or dessert.

No utensils required, just some teeth. 

  You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.

A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.

I mean, for reals. ……Best Salad Ever !!!! (this week)

Now let’s do this.

 The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.  Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and  place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.

Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).

Make the day good!

-C

Skillet Seared Tomato and Quick Pickled Onion Salad

Serves 2 as a side, 1 for a hungry eater

• 2 large or 3 smaller roma tomatoes
• 1/2 of a red onion
• 2-3 tablespoons red wine vinegar
• 1 1/2 cups baby spinach
• 1 1/2 cups chopped kale
• salt pepper
• 1/2 a ripe avocado 
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl.  Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,

Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper.  Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side. 

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And  dice up  avocado and add that on top too. 

Now eat your salad, fork or fingers…  

And I know, ba-daaaamn. So good.

As the weather gets warmer and the days get longer, my food brain turns to fresh colorful simple spring food. (which is totally a thing). Spring food is a combination of the last of the winters hardy root veggies combined with the springs bounty of fresh greens and early growers. Spring food is the best!

This lovely. oh so gorgeous salad has been on repeat in my meal repertoire. It’s so yummy and so simple. Beets and carrots roasted and sliced, tossed onto a bed of tender spinach and topped with a creamy, lemony avocado dressing. Fresh, fast, light, and filling. Everything a perfect  spring salad needs. Not to mention it takes no time at all to make because with all this nice weather , we want to spend as much time basking in the warmth and glow of the sun. I might even take my spring salad outside today. Maybe.

Dressing stuff. A nice and ripe avocado, the juice of a juicy lemon, a bit of garlic powder (raw garlic is nice too, but grate it super fine) and salt. Simple simple and sometimes simple can be the best.All stuff get mashed super mashed until smooth and scooped into a jar with a lid. Add about 1/4- 1/2 cup water (depending on how thick you like it) and shake that jar all around.

That’s it. You now have super creamy avocado lemon dressing. Drizzle on anything and everything… especially this roasted carrot and beet salad..

A roasted beet and carrot, all sliced upTossed onto a bed of tender baby spinachAnd topped with creamy avocado dressing. Fantastic, so pretty, and makes the day super springy!

A salad suggestion….  Add some roasted chickpeas toasted nuts, or sunflower seeds to this or any salad. Adds a little proteins and the crispy crunch is a nice addition. 

Enjoy the day..Smile lots 

-C

Roasted Carrot Beet Salad and Avocado Lemon Dressing

Salad

• 2-3 cups Baby Spinach
• 1 large carrot
• 1 medium beet
• Toasted nuts, beans, or seeds (Optional)

You can roast the veggies a few ways.. Slice the carrot and beet, place on a baking sheet and  stick into the oven at 425 degrees until tender. Or you can just toss a the carrot and beet onto a baking sheet whole and roast.( What I usually do)

Once the veggies are roasted and cooled, thinly slice and toss onto the bed of baby spinach. Top with Avocado Lemon Dressing (recipe below) and some toasted crunchy thing.

Dressing

• 1 Ripe Avocado
• 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4- 1/2  cup water

Scoop avocado fruit into a bowl and mash with a fork until a paste is formed. Scoop mashed avocado into a jar and add remaining ingredients. Stick lid on jar and shake tip combined. Use on anything. 

Dressing lasts a few days in the fridge. Should stay green, but add a layer of lemon juice to top to keep from browning.

Pomeamole!!  That’s what I want to call it, so that’s what it is. Guacamole with the addition of tiny little pearls of sweet and tangy juice.. I mean, come one, it can’t get much better. This is what happens when avocados are on super sale, I buy a lot…and then eat a lot….and then eat some more.  I start to get a little crafty and, wa la.. add pomegranate seeds. I also inflict anyone eating around me with avocado, even if they believe that they don’t like it because that’s not possible. I know this because there was a time where I believed that I didn’t like avocados… and that’s just crazy. I remember the very moment I realized I was wrong. It was the first food Nick ever made for me. I was working at a pottery studio and wasn’t able to leave because of a raku firing  and I was starving. My love saved me with a sandwich, and it was the best I had ever eaten.  A sandwich that contained hummus, greens, sun-dried tomatoes, and yup, big slices of avocado. That sandwich change my life. I knew from that moment on….  I loved avocados……oh and that I loved Nick too. I know, we are so cute that you want to barf. Well go ahead, just do it before you eat the pomeamole.

It’s all pretty simple…One very tasty ripe avocado, about 1/2 cup of pomegranate seeds,  a little chopped onion, a bit of chopped tomato,  a lemon, a few cloves of garlic and a pinch of salt.  It’s what dreams are made of.

Mash it all together minus the pomegranate seeds… As smooth or as chunky as you like it….

Fold in 1/2 the seeds

And top with the rest! And another squeeze of lemon… just like that. You can eat this magic with anything you want;  chippers, rice cakes, tacos, toast, or even top a kale salad with a big scoop. …..we at it with carrots and broccoli. SO GOOD!

Pomeamole! (Pomegranate Guacamole)

Ingredients

• 1 ripe avocado
• 1/2 a small red or sweet onion
• 1/2 a small tomato
• 2-3 cloves of garlic
• salt
•  a lemon or lime

Pit and scoop avocado into a medium bowl and smash until desired consistency. Finely chop onion, garlic and tomato and mix together with avocado and half the juice of the lemon. Fold in most the pomegranate seed. Top with the rest and the squeeze the other half of lemon on top.

Serve with food, or just eat with a spoon.

Hooray for on-sale avocados!! 

-C

CHILI MONDAY!Well it is, but I am talking about making some super duper, yes I’ll have seconds, tummy filling, bone warming, pumpkin chili.. And heathy oh so healthy to boot. Reals, it’s the best.

This pumpkin chili recipe had evolved over the years. The first time I made pumpkin chili was for my very first dinner party that I  threw back in college.  Instead of cutting the pumpkin and adding it into the chili, I chopped the little pumpkins in half, roasted them, and used the halves as bowls..A good idea except no one at the pumpkin and I was left with a bunch of slobbered on roasted pumpkin halves. ( I probably should have said something, but being a few drinks in, I didn’t think to say anything about the edible bowls and I don’t think I noticed the abandoned pumpkins until the next morning). After that somewhat failed attempt, I started adding the pumpkin to the chili and left the drinking tip after the food is served. ( I learned so much in college)

But yeah, this recipe has traveled a few years with me and every time I make it, I always think, jeez, why don’t I make this every weekend.  Well maybe now I will.

Don’t let this spread scare you.. it’s just veggies from the fridge, a chopped up pie pumpkin and pre soaked beans. Oh and some canned tomato and spices. It took about 10 minutes of hands on time and one big pot. No big mess to clean up and you can get rid of those veggies in the fridge that are on the way out. WIN WIN WIN!

All the chopped veggies, the chopped pumpkin go into the pot with salt. pepper , and spices.( I added a fresh jalapeno and about 5 cloves of garlic to this mixture) Let the mixture sweat for about 5 minutes, giving it a  quick stir or two.

Now toss in the beans and the tomatoes… Add a cans worth of water as well. Bring to a boil, then turn to low heat and cover.

A last minute addition.. I added a few chopped up kale leaves. I wanted a little more bright color and adding kale to anything is a good idea.

I added a little sliced avocado to one of the bowls (I only had enough for one) and cut up some lime wedges to squeeze on top. (I did, Nick didn’t) 

Best chili I have made in a long time…and yes, there is a bunch of left over which is fantastic because now I have lunch for the next couple days… 

HOORAY FOR FOOD!!!

Have a good Monday!

-C

•  small sugar pie pumpkin
• 2 cups dried beans..I used a 1 1/2 cups black and 1/2 cup kidney or 2 cans of beans
• 28 oz can of crushed or diced tomatoes
• 1 small onion
• 1 small
• 1 carrot
• 1 /4 head of cabbage
• a small broccoli crown
• 1/4 head of cauliflower
• a few kale leaves
• 1 jalapeño 
• 5 cloves garlic
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon coriander
• salt and pepper

Either the night before or morning of, presoak dried beans..(beans in pot with about 4 cups water and a sprinkle of salt)

Take pumpkin and slice in half, de-seed and chop flesh into little chunks. (You can peel it if you want, but really, there is no reason to) Rough chop all the veggies (minus the kale) and stick into a large pot with the pumpkin. Pot on medium heat.. let the veggies sweat for about five minutes.  Now add the garlic and the spices and let cook for a few more minutes.

When the mixture starts to become fragrant… drain, rinse and add presoaked (or canned) beans. Then the tomatoes, and 1 1/2 cans worth of water. 

Bring chili to a boil then cover and reduce heat to low. Let cook for about an hour, giving it a stir every now and then………

Add in chopped kale a few minutes before serving

Serve in a bowl and top with sliced lime, avocado, a sprinkle of cheese….Whatever you want. 

Before we left for the weekend, I was was trying my hardest to empty the fridge out of all food with the intention of leaning it empty so I could leave it open to defrost while were were gone. Unfortunately I was not able to make it happen. What I did make happen was emptying it almost completely so that when we got home, we had pretty much no food in the house, except for a few things that probably should be eaten.  Plus one of the last things that I want to do after sitting in a car for 6 hours is go to the grocery store, or anywhere for that matter, so I was determined to make with what wet had in the fridge:

• Carrots
• half of a gigantic kohlrabi
• soy milk
• iced tea
• bananas that needed to be frozen
• strawberries

Perfect!  A few carrots and half of a gigantic kohlrabi.. plus at the hotel we were staying at, there were fruit bowls in he lobby full apples. Every time I went past the apples (which was a lot) I grab one or two, so I have a few apples (I actually have a lot of apples now). All the things I need for a super awesome salad slaw. Apples with their  nice sweet crispiness and kohlrabi with its cabbagey, crunchy earthiness, tossed together with some vinegar, some toasted walnuts and some carrots, I mean, so freaking good. And to make it a bit more of a meal, I made some lentils to go with it. But the best part was there was no need to leave the house!!

     The stuff… A huge hunk of a bigger then my head kohlrabi (or 2 normal bulbs). A carrot, an apple, toasted walnuts, red wine vinegar, and some salt.

Pretty simple stuff going on here. Just peel and julienne the kohlrabi, carrot and apple. (no need to peel the carrot or apple unless you want too) and stick it all into a bowl.  I used my mandolin, which is one of my favorite kitchen tools ever, but if you don’t have one, a box grater works too.Sprinkle with salt and a good glug glug of red wine vinegar. Chop up the walnuts (some big chunks and some very small pieces makes for good eating), toss it all together and, well that’s it. But wait…. let it sit for a few minutes before serving to really let the flavors draw out.And there we have it. Super fast, full of flavors and crunchy texture. A salad slaw after my own heart.

Serve it as it or add to a bed of greens, rice, or lentils… and make sure to save at least as little… cause its an awesome little pre-bed snack.

Happy Week!!

-C

• 2 medium sized Kohlrabis 
• 1 medium apple   
• 1 small carrot
• 1/2 cup toasted walnuts
• red wine vinegar
• salt

In a large bowl, julienne kohlrabi (after peeled) apple and carrot. Sprinkle with salt, add in vinegar. Rough chop walnuts and toss the whole bit together. Let sit for at least 10 minutes, if not longer before serving. (A great salad to make ahead of time)

Eat as is, or toss onto a bed of greens, plate of rice or a bowl of lentils.

Any left overs only end up tasting better the next day.

My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.

See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalapeños because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF. 

 Wow, I am the best sister. And here are a few more reasons why..

• I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
• I changed into a clean outfit for her party (I really didn’t want to)
• I stayed out past my 6 (I made it until 7.. what!!!)
• I make her food
• I am awesome (I think so anyway)

So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good,  while they were being noshed on. The day after,  the nurse lady told me that they were the talk of the party (bullshit, but thanks)

Whatever, I was just glad she liked them.

The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalapeños . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

 First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalapeños and toss it all into a bowl. Sprinkle with a bit of sugar.

In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalapeños and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake…

Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.

Remove from pan and place on a wire rake to cool. 

While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth.  Add in the sugar and blend.  

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar  if the icing seems to thin or lemon juice if it seems to dry.

And once the cakes are cooled, spread with icing and top with sliced strawberries.

Your welcome Nurse Shannon!

Happy Friday!!!

-C

Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

makes 24 cupcakes

• 1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 2 cups nut or plant milk
• 1/2 cup oil
• 1 1/2 cups diced fresh strawberries
• 2 jalapeños

For the frosting

• 1 whole avocado
• 1/2 lemon (zest and juice)
• 2-2 1/2 cups powdered sugar

Pre heat oven to 350

Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.

In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.

Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. 

While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth.  The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

Now Ice cupcakes and top with sliced strawberries.

Eat for breakfast, lunch, dinner or dessert.

No utensils required, just some teeth. 

I don’t remember exactly when it happened, but  I found myself in love with these little balls of layered green leafs. You say you don’t like brussel sprouts?  I ask, when is the last time you tried them? Have you ever tried them?  These guys have a bad rap, kind of like the Kardashians. You think you hate them, but one show and your hooked. So give  them a chance. You can’t knock them until you try them.

Give the sprouts a good rinse and remove any of the outer leaves that look gross. For smaller sized sprouts, cut in half. Quarter the big ones.

Toss the cut up sprouts with a tad bit of olive oil, salt and pepper and the juice from half a lemon. I use my cast iron pans for everything, but use a cookie sheet if thats what you use.

Let them roast for about 20 minutes… pull them out and add the garlic. You want to add it close to the end of the roasting, or else you end up with burnt garlic which tastes a little like ass. So yeah.. add the garlic later.

Stick those sprouts back in the oven for another 10 minutes.

Finish with the juice from the other half of lemon. I also  like to add a bit of grated carrot at the end, for a nice bit of crunch and color.

Now you can tell me if you truly hate brussel sprouts. Its ok, I won’t judge you.(I will judge you).

Lemon Garlic Roasted Brussel Sprouts

Ingredients

• About a pound and a half of Brussel Sprouts
• 2-4 cloves garlic
• teaspoon each of salt and pepper
• tablespoon olive oil
• A lemon
• 1 small carrot, grated(optional)

Preheat oven to 450

Clean, trim and half brussel sprout. Toss with salt, pepper and juice of half a lemon.

Evenly spread on pan or cookie sheet and stick in oven. Remove after 20 minutes and toss in grated or chopped garlic. Roast for another 8-10 minutes.

Remove and toss with juice from other half of lemon and grated carrot.

Last week I bought this nice hunk of locally made tofu to bring to my sisters for dinner. I was planning on making T.A.L.T.’s, but when I told her what I planned on making, she turned it down. She asked, ” is there bacon with that? If not, I don’t really feel like tofu”. And I was like, “No there is not F**king bacon….. when did I  mention bacon?”

We still went over for dinner, Just me,her,and the Mr. I brought myself a big salad. The other two ended up eating a frozen pizza and  blue cheese dressing (I think they might have eaten dressing with a little bit of pizza…barf) But whatever, her lose, cause I made the T.A.L.T.’s  a few days later. They were amazing (the tofu was soo good!) and I am pretty sure she would have loved them. Oh well, now she will just have to make them for herself if she ever decided to she wants one.

So here.. To everyone  and to Shannon….. How to make a T.A.L.T. .. There is NO BACON!

The stuff… Some nice firm tofu, half a ripe avocado,lettuce (I used baby greens), and some sliced up fresh and tasty tomato. To spice up the tofu, we use galic powder, salt pepper, and a nice smokey paprika. Oh.. and a big hunk of a soft and crusty baguette to stick it all in. 

To get this TALT going, thinly slice up as about a 1/3 of a block of tofu. (for one sandwich) Or slice up the whole thing to make more sandwiches.

On a plate or in a bowl, mix together the garlic powder, paprika and a little salt and pepper. Gently dredge both sides of each piece in the mixute. 

Paprika is so bright and pretty.

Place the tofu in a lightly oiled and preheated skillet on medium heat. Cook each side until crispy and golden brown.

Slice you bread open and toast if you want.  Scoop avocado onto the bread( a little on both sides). Add the tomato and the seasoned tofu and last but not least,  pile on the greens. 

TA DA! A Sandwich… a damn good one at that .

-C

Makes on 6-8 inch sandwich

•  1/3 block of extra firm tofu*
• 1/2 of a ripe avocado
• 1 small tomato thinly slices
• a handful of baby greens or a few lettuce leaves
• A 6-8inch hunk of a soft and crusty baguette (use a gluten free bread of choice if needed)
• 1 tablespoon SMOKEY paprika*
• 1 tablespoon garlic powder*
• salt and pepper.*

*Note.. This is enough for one sandwich. If making more then one, use the whole block, or even if you not, you might as well cook the whole thing for and have some extra for later use. If you do cook it all, just add another tablespoon or so of the paprika and the garlic powder.

Remove tofu from package and stick between a clean dish towel. Press as much liquid out as you can without smooshing it. Cut tofu into 1/4 inch thick slabs. Mix the spices with a pinch of salt and pepper in a shall bowl or plate and dredge both side of  the tofu in the mixture. Lightly oil and preheat a skillet to medium heat. When the tofu is seasoned, stick onto skillet and cook each side until crispy and brown. Remove from heat and let cool for a minute. (If you like you tofu a little more on the crunchy and dried out side you can stick the tofu in the oven for a few minutes)

To assemble. Slice bread, toast if you want. Place  equal amounts of  avocado  on each side of bread. Layer on the sliced tomatoes, the cooked tofu and add on the greens. Close up sandwich and place on a plate.

Bite, chew, swallow. 

Smile

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.