Spiced Greek Yogurt

I’ve got my brain working and thought up another recipe for fall. Instead of having cereal or a piece of toast or plain yogurt or nothing for breakfast, why not try some spiced yogurt? It’s full of protein and healthy fats. Here we go…

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Spiced Greek Yogurt

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Any Greek yogurt

Liquid sweetener (optional. Use if you want a sweeter yogurt.)

Ground ginger, ground cloves, ground nutmeg, ground cardamom, ground cinnamon (*use a pumpkin pie spice mix if you don’t have each individual spice or want the recipe to be a lot easier to make*)

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Mix together the yogurt and a VERY small amount of each of the spices, or a couple shakes of a pre-mixed pumpkin pie spice. If you’re using individual spices, take caution in adding only a VERY small amount. (If it’s overdone, the yogurt will taste similar to the smell of Hobby Lobby around Christmas and Thanksgiving. ) Add a dime-sized amount of liquid sweetener. I used agave syrup, but honey will give the yogurt a better flavor. Mix again and top with nuts. Enjoy!

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This is really simple to make, and if you want to have some in the morning before work or school, make a larger batch on the weekend and store it in your fridge.

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Dairy Free Bhakti Chai

Although I’ve been counting the days until sweater weather, I can’t think of anything to post that’s autumn-y. All I could think of is fruit and iced teas despite the fact that it’s already October. As the weather got colder and leaves began to fall, I finally, finally, had an idea. Why not post a chai recipe? I was making some today and decided to share it.

 

Dairy Free Bhakti Chai

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Bhakti chai concentrate

Silk PureAlmond almond milk (vanilla)

A teacup

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Mix together a 1:1 ratio of chai concentrate and almond milk. If the concentrate is sweetened, then there’s no need to use additional sweeteners. However, if it is not sweetened, add a small amount of honey or stevia. Heat the chai mixture over medium heat in a pot on a stovetop for hot chai. Pour hot chai into teacup and enjoy!

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I have to admit — I’m a sucker for hot drinks in fall. So fill up your coffee mugs and pull on your sweaters to help me ring in the chilly days ahead!

Big Healthy Salad and an Update

It’s been a crazy, fast summer and I finished my first week of school. It all went by so fast but it was very fun. We went to a water park, amusement parks, ate watermelon and played dominoes, went back to school shopping and finished unpacking our house. Although summer was a blast, I’m ready for fall. I haven’t been posting lately, however I’ll start blogging more in the next few weeks as school progresses. So to make up for the lack of posts, I decided to share a recipe with you! This salad is full of natural vitamins and fresh produce and it’s easy to make.

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Big Healthy Salad

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You’ll need:

One bowl or plate full of fresh, chopped romaine lettuce or fresh spinach leaves

A small handful of…

  • fresh corn
  • fresh chopped tomatoes
  • parmesan cheese, grated

Half a cucumber, sliced

Half a fresh bell pepper, chopped

A few slices of pickled beets (optional)

Dressing

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Combine all ingredients and enjoy!

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I’ll also post an entry with photos from the summer. 😉

Happy 4th of July

I just wanted to post an Independence Day recipe today! This fruit salad is perfect for cookouts and small parties.
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Red, White, and Blue Fruit Salad
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You’ll need:
1 can of whipped cream
1 1/2 cups washed, fresh blueberries
1 1/2 cups washed, fresh, and cut strawberries
a large bowl for preparing and one for serving
a large spoon for mixing and one for serving
1 or 2 mint sprig for garnish
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Gently combine the blueberries and strawberries in a bowl. Add 1 1/2 cup’s worth of whipped cream. Mix carefully. Empty into serving bowl. Garnish with extra whipped cream and mint sprig(s). Chill and serve cold. Enjoy!
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This recipe is sort of based on a family recipe that we’ve used for Christmas, birthdays, and other holidays. The version we make uses grapes, melon, strawberries, and other fruit. Also, freezing this recipe will make a great frozen dessert.
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Have a great 4th of July!

Summer Is Here!

 

Today is the first official day of summer! And I have taken the time to upload three images.
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I will be posting a how-to for the Summer Flower hairstyle soon. The macaroni and cheese is a recipe that we have been working on for a while, and I will hopefully have time to post a recipe for that in the future. I also would like to post a how-to for the clay plate, but that will have to wait until later.
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Strawberry Lemonade
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You’ll need:
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1/4 cup chopped fresh strawberries
3 very thin slices of fresh lemon
5 cups water
1/2 cup lemon juice
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In a blender, process the strawberries until they are all the same consistency. Add 1 tablespoon of water and blend until thin and smooth. In a large bowl, mix the lemon juice and water together and add 10 drops of liquid stevia. Mix the blended strawberries with the lemon, water, and stevia. Stir until combined. Pour into glasses. Place a slice of lemon on top. Serves three to four. Enjoy!
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Happy summer!

 

Gluten Free Double Chocolate Vanilla Crumb Cake

Okay, I finally uploaded pictures  from the past few weeks. My brother’s birthday cake, which was made by my mom, of course, had a vanilla cake inside, topped with whipped chocolate frosting and curls of white chocolate.

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It was delicious!

Remember me??

I haven’t posted in forever (or at least it seems like it) and still have no photos to post yet. I promise, when everything settles down, I will upload pictures of birthday cake, baked macaroni and cheese, quinoa salad, and desserts! I have photos of it all.

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One day, I went garage sale hunting with my aunt, uncle, and one of my cousins. It was hard to find some sales that hadn’t been closed already because it was so hot out. Anyway, we found a couple. At the last one, I bought a Chinese bamboo plate I plan on Mod-podging, a pack of unused, unopened hair curlers, and a 1/2(?) inch curling iron. I disinfected the curling iron and cleaned it completely, and it works great. My cousin bought a letter opener, and my aunt and uncle bought juice glasses and books. At the end, the woman in charge sold us everything for $3.00. End thoughts: I LOVE garage sales.

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In our new house, I have been doing some major work on my room that is post-worthy. I also have a handful of crafty ideas (lanterns, decorating light switch plate, crepe paper flower decorations, etc.), that I still have to work on. I will post more about this later when I have photos.

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The one quote I can think of that is useful for this time in my life is ‘Keep Calm and Carry On.”

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My Crazy Life

Ok. We just moved for the 3 billionth time, and have been going back and forth from our new house to the old house, cleaning every surface vigorously and loading and moving all the boxes that the movers missed. (They didn’t do a very good job. But that’s beside the point.) Now, we haven’t even unpacked the kitchen yet, (or anything else, for that matter) and in less than a week we are driving through the night to go to a relative’s graduation. Before that, there are two birthdays, unpacking, finding where stuff is, unpacking, deciding what to do with a giant cabinet that’s too tall for the house, unpacking, homework for online classes, and of course, we have to pack for the road trip. I kind of have to go into my happy fantasy place, and repeat the mantra, “Every little thing will be all right” like I’m Bob Marley or something. So keep your reality away from me.

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Oh well. Here is a quick recipe for sweet blackberry Greek yogurt. I actually made this for breakfast yesterday, so it’s perfect for a crazy lifestyle.

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Blackberry Greek Yogurt

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You’ll need:

1/2 cup 0% fat strained Greek yogurt

2 tablespoons blackberry jam (not to be confused with jelly, which has none of the fruit pieces)

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Stir the Greek yogurt until smooth. Add 1 tablespoon of the jam. Stir. Add the remaining tablespoon. Stir again. Enjoy with sliced pears or topped with honey. Now hurry up and eat it before you are late for that class.

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I haven’t posted any photos, and I would post this one on the Recipes page if I had time to, but I have to go. It’s midnight.