Posts Tagged ‘recipes’

Good thing I had these blondies around.

They helped me get through one of those days. The kind that starts with a visit to your OBGYN and find out you’re pregnant. (Oh, wait, that was 6 years ago) I mean, have your doc fondle your knockers and intimately examine your yoo-hoo.

Then back for laundry day.

Which would be enough until an innocent trip to the closest toilet (my sons) exposed his dirty little secret: 2 pounds of kitty litter excrements obstructing all functional use of the facilities.

Thanks, honey, for cleaning out her box. What a help.

One old toothbrush, a wire hanger, and hundreds sweat provoking plunge moves later: problem solved.

Just to make sure I couldn’t get anything done, a kid came home sick. The one silver lining is that I don’t feel guilty about not signing up to help with her field trip BECAUSE SHE WON’T BE ON IT. No, she will be home with me, bonding over Tylenol and bad TV.

Yes, it was a good thing these were around…

Check out these ingredients. Freaky, huh? I wouldn’t have believed it if I hadn’t made them myself. They are brilliantly moist, gluten-free, high in fiber, and low in refined sugar. Plus it is fun to try weird recipes.

Gluten-Free Chocolate Chip Blondies (adapted from Chocolate Covered Katie)

  • 1 15 oz can Chickpeas (also called Garbonzo beans), drained and rinsed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 8 dried dates (or another 1/4 cup brown sugar) *I use dates
  • 2 teaspoons vanilla extract
  • 1/4 cup ground flax seed
  • 1/4 cup “fat” (peanut butter, almond butter, coconut oil, coconut mana) *I use coconut mana, which I am obsessed with.
  • 1/2 cup chocolate chips (I use Ghiradelli 60% cacao chips)

Throw all the ingredients in a food processor and blend until super smooth.  It should look like this:

Mix the chocolate chips in by hand.

Place in a 8×8 baking pan lined with parchment paper or greased.  Cook in a 350 degree oven for 35-40 minutes – but don’t over cook!  You want them to retain their moist, soft texture.  They will set up more once they cool.

I had to fight my children for them, but I got my fair share.  And I earned it.


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I have an infatuation with soup.

Cold. Hot. Warm. Leftover.

I don’t care.

Tomato soup happens to be one of my ultimate loves, so when I saw this recipe, I knew I had to make it.

It is SO darn easy, and tastes totally gourmet. Garam Masala is an Indian spice that is a blend of many different spices. You will taste the notes of cinnamon, cloves and nutmeg, giving it an especially fall flair.

This soup was gone so fast, I barely had any leftover to take photos of!

Indian Roasted Tomato Soup (adapted from Oh She Glows)

Roasting vegetables:

  • 5 pounds of roma tomatoes, sliced in half
  • 1 large sweet onion, sliced
  • 2 large garlic bulbs
  • extra virgin olive oil, kosher salt, & pepper, for vegetables


  • All of the roasted tomatoes
  • 2 tbsp roasted garlic flesh
  • All of the roasted sweet onion
  • 3 cups vegetable or organic chicken broth (I used chicken)
  • 1 can light coconut milk
  • 2 tsp garam masala
  • 1 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper

Pre heat your oven to 400 degrees.

Slice your Roma tomatoes and place in a large aluminum lined jelly roll pan.  Sprinkle liberally with salt and pepper (you DO NOT need to oil them).

Toss your chopped yellow onion in olive oil, salt and pepper and spread over lined jelly roll pan.

Brush off the loose outer skin of your two garlic heads and cut off the tips of the cloves.  Place each garlic head in a separate piece of aluminum foil, drizzle with olive oil, and close up entirely.  Place the two aluminum foil garlic balls in a small casserole dish.

Throw all of the vegetables (tomatoes, onions and garlic) in the same oven and roast.

You are almost done.  Seriously, it is that easy.

Depending on your oven, roast the onions for about 30 minutes, the garlic for about 60 minutes, and the tomatoes for about 90 minutes.

I forgot about my tomatoes and they cooked a little long, but it didn’t matter.  They were amazing.

In the end, you should have approximately 3 cups of roasted tomatoes and another cup or so of onions and garlic.

Throw it all in a good blender with the 3 cups of broth and blend.  I made mine pretty smooth since the kids were eating it, but I probably would have enjoyed it chunky.

Now you are really almost done.

Throw the blended vegetables in a pot, add the rest of the ingredients (coconut milk, garam masala, and salt/pepper to taste) and serve when hot!  Use extra broth to get the desired thickness.



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Look good? This drink is SO refreshing and yummy. It will become your favorite summer juice! Dust of your juicer, readers, you won’t regret it…




Cucumber Mint Limeade

  • 1 medium cucumber
  • 1 pealed lime
  • 1 bunch of mint leaves
  • Pinch of stevia sweetener to taste
Juice your cucumber, lime and mint leaves.  Stir in stevia and pour over ice!

Try this variation:  use basil leaves instead of mint.  Delish!

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  • 1 cooked chicken breast
  • 1 8 oz cream cheese
  • 2 Tablespoons mango chutney
  • 1 heaping teaspoon curry powder
  • 1/4 cup mayonnaise
  • 3 Tablespoons sliced green onions
  • Toasted almonds

Blend first 5 ingredients in food processor until smooth. Spread in baking dish and warm in 350 degree oven. Sprinkle with onions and almonds. Serve with crackers or pita chips.

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  • 2 12 oz cans mexican corn
  • 1 bunch green onions, chopped
  • 1 small can jalepenos
  • 1 small can green chilis
  • 1 C sour cream
  • 1 C mayo
  • 8 oz shredded cheddar
Mix ingredients, chill for an hour, serve with chips.

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  • 12 oz. cream cheese (room temperature)
  • 1 cup blue cheese salad dressing
  • 1 cup buffalo wing sauce (or more if want spicier)
  • 4 cooked chicken breasts, chopped into small pieces
  • 1 package shredded cheddar cheese

In a 9×12 baking dish, layer the ingredients.

1st layer:  cream cheese

2nd layer:  blue cheese dressing

3rd layer:  buffalo sauce and chopped chicken mixed together

4th layer:  cheddar cheese

Cook at 350 degrees for 20 minutes.  Serve with tortilla chips, Fritos, or crackers.

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  • 1 Can (14 oz) water- packed artichoke hearts, drained and chopped
  • 1 Cup Mayonnaise
  • 1 Cup grated parmesan cheese

Optional: 1 can (4 oz) drained, chopped green chilies and/or 1 close garlic

Combine all ingredients and spread in a baking dish. Bake, uncovered at 350 degrees for 20-30 minutes. Serve with crackers or pita chips.

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