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Month: November 2017

Vegan “KFC Famous bowl”

Vegan “KFC Famous bowl”

Day 2 of this 21 day challenge was a complete struggle day for me. Everything I craved today was on my “do not touch” list so, when dinner rolled around I new it’d have to be something really good on the menu, something comforting. This […]

Pecan Pie cheesecake

Pecan Pie cheesecake

This is what happens when I can’t choose between baking a cheesecake and a pecan pie. So, I combine them into one and create a sweet, creamy, nutty love child. I should be ashamed because I’m sure this cheesecake is an obnoxious amount of calories […]

Vegan chocolate chip cookie

Vegan chocolate chip cookie

It’s day 2 of my 21 day vegan fast and I already feel like a tortured soul. To improve my mood I decided to test out my chocolate chip cookie recipe with vegan substitutions. With me being a rookie baker I’ve been too intimidated to try baking any vegan desserts. I already had a perfect chocolate chip cookie recipe in my arsenal so I just swapped out my regular eggs with a flax egg and vegan butter.  I decided to share these with my neighbors and I am happy to report they loved them more than I do. Be sure to comment below if you give this recipe a try.

Print Recipe
Vegan Chocolate chip cookies
Prep Time 10 minutes
Cook Time 13 minutes
Servings
cookies
Prep Time 10 minutes
Cook Time 13 minutes
Servings
cookies
Instructions
  1. Pre-heat oven to 350. Line baking sheet with parchment paper.
  2. Combine flax and water and set aside.
  3. Sift flour, baking soda, and salt in a large bowl and set aside.
  4. In a separate large bowl cream butter and sugars until fluffy. Add flax mix and vanilla.
  5. Slowly stir in flour mixture. Do not overmix. Fold chocolate chunks into batter.
  6. Drop by a heaping tablespoon onto your baking sheet. Bake for 10-13 minutes or until cookies are golden brown. They will still look a little doughy and that's ok.
  7. Cool on a wire rack fro 10 minutes. Enjoy with a cold glass of milk.
CAJUN BLACK EYED PEAS W/ COUSCOUS

CAJUN BLACK EYED PEAS W/ COUSCOUS

CAJUN BLACK EYED PEAS W/ COUSCOUS Shopping List: 2 packs frozen black eyed peas Yellow onion Red onion Jalapeno Garlic Mini sweet peppers Paprika Cayenne Pepper Chili Powder Emeril Essence Seasoning Herbs de Providence Vegetable broth EVOO Cous Cous

Brussel sprout and Kale salad

Brussel sprout and Kale salad

BRUSSELS AND KALE SALAD Shopping List: Brussel Sprouts Kale Spicy mustard Lemon EVOO Rice Vinegar Honey Crushed Red Peppers Salt Pepper Italian Seasoning Avocado Red Onion Corn Tomato Cucumber Jalapeno (de-seeded)  

Spicy Kale Salad

Spicy Kale Salad

SPICY KALE SALAD:

Shopping List:

Kale

Portabella mushrooms

Shallots

Garlic

Yellow tomato

EVOO

Cayenne pepper

Crushed red peppers

Red curry

Sea salt

Cracked peppercorn

 

Recipe:

5 cups kale (Chopped)

1 yellow tomato (diced)

1 Avocado (diced)

½ package portabella mushrooms

2 shallots

3 garlic cloves

¼ cup EVOO

½ tsp cayenne pepper

1 tsp crushed red peppers

1 tbsp. red curry

½ tsp cracked peppercorn

½ tsp sea salt

 

Directions:

  1. In a large bowl toss kale, tomato, and avocado together. Set aside.
  2. In a small sauce pan heat EVOO over a medium heat.
  3. Add garlic, sauté for 30 seconds, add shallots, mushrooms, and seasonings. Cook for an additional 5 minutes. Remove from heat and allow to cool for 5 minutes.
  4. Add mushroom mixture to kale and toss until ingredients are well combined.
  5. Chill for an hour and serve.
Overnight Oats

Overnight Oats

Overnight oats ideas-   Maple brown sugar: ½ cup oats, brown sugar, nutmeg, ½ almond milk, cinnamon, 1 tbsp. chia seeds, maple syrup   Apple pie oats: ½ cup oats, ¼ cup cooked apples, cinnamon, nutmeg, ½ cup almond milk, brown sugar   Strawberries n crème: […]

My Top 7 Smoothie Recipes

My Top 7 Smoothie Recipes

My top 7 smoothie Recipes: Low on time? Don’t feel like cooking? Have a sweet tooth but need to stay on track? I have the answer to all of your problems.  These are my 7 favorite smoothie recipes that I know you’ll love.  Of course […]

Avocado Toast

Avocado Toast

Avo Toast is easily one of my favorite go- to breakfast meals. I usually try to only eat it when I am going through bread withdrawals but, it’s still not a bad on calories so I never feel too guilty indulging. Feel free to experiment with toppings and add whatever suits your palette.  The nutritional facts listed is based on the current ingredients and are based on the brands that I use. Calories may vary depending on what you use.

Shopping List:

Avocado

Arugula

Cherry tomatoes

Cracked peppercorn

Sea salt

Crushed red peppers

Lime

Wheat bread

Red onion

Balsamic vinaigrette

 

Recipe:

1 slice whole wheat bread

½ avocado (smashed)

handful arugula

4 cherry tomatoes

salt and pepper to taste

½ tsp lime juice

1 tbsp. red onion (diced)

1 tsp balsamic vinaigrette

sprinkle crushed peppers

 

Directions:

  1. Toast bread, spread mashed avocado on toast. Sprinkle with salt, pepper, and crushed peppers. Top with cherry tomatoes, diced onions, lime juice, and arugula. Finish off by drizzling balsamic vinaigrette on top.

Indian inspired Quinoa w/ Coconut shrimp

Indian inspired Quinoa w/ Coconut shrimp

After a holiday week spent over eating I am in need of rehabilitation and quick! So for this weeks meal prep I decided got whip up one of my favorite dishes quinoa. It is super light and quick to make while still packing all the […]