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.

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!

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!

Over the Weekend

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This weekend, I stayed with my dad and brother in a hotel. Some of the things we did included eating a burrito out of a styrofoam coffee cup, watching more than one Harry Potter movie, and in the process, I neglected my blog! Aah! Well, now I have something to write about. We walked around an outdoor mall. First of all, we got to watch a full grown man put himself into a small plastic box, then we moved on to  different shops. Later on (after my brother bought himself a giant multi-colored balloon hat, of course) we went into a place that did henna tattoos. I got one on my arm and I love it! The woman rubbed my arm with henna oil, then drew the tattoo, and finally sprayed it with a lemon sugar water mix. I noticed that the woman who did it had a green cone that held the henna ink. Now that I think about it, I remember seeing something just like it at the Indian grocery. Guess who will be experimenting with that…? A henna tattoo, two bags of taffy, a giant balloon hat, and three taco bowls later, we left. What a weekend.

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Chive + Onion Cream Dip

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You’ll need:

1 cup cream cheese

2 tablespoons blue, feta, or any other special soft cheese

1 teaspoon dried, chopped chives

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon salt

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In a large bowl, whip together the cream cheese and soft cheese using a rubber spatula, whisk, or hand-held electronic whisk. Slow whipping speed and add chopped chives, onion and garlic powder, and salt. Serve with potato chips. Enjoy!

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This recipe is great for summer get-togethers or anytime of the year. Until later! 🙂

Photos, Nail Tutorial, + Coconut Cream Banana Pancakes

Happy Sunday all! Before the week starts, I wanted to share some of my most recent photos from the weekend and Friday. I used Repix, Photo Toaster, and Pixlr-O-Matic on my iPhone. The picture of Pigeon is the Aladin setting on Pixlr and that’s it.

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I did took photos of my latest nails and how I did them. I got the tape idea from The Beauty Department blog.

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Last, but definitely NOT least, yesterday morning my mom made gluten free, dairy free Coconut Cream Banana Pancakes from scratch. We’ve had a full fat coconut milk with the fat separated on top, and used that as the coconut cream topping (which was THE BEST!!!!) and some bananas in the pancakes. It’s basically banana pancakes that she made from scratch and coconut cream with a little stevia from scratch. It was delicious. I am so lucky to have a mom who can cook like that!!

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Lunch, My Vintage Suitcase, and {FINALLY} the Hair Bow Tutorial

For lunch today, I made my brother and I some well-done quesadillas and a dairy free chocolate coconut milkshake. The quesadillas are pretty simple. You just shed a little mozzarella cheese onto a white corn tortilla, crush some feta cheese on top, and sprinkle a dash of garlic salt onto all that. Then, you cook it in a toaster oven (NOT a microwave!) set at the ‘toast’ setting until the cheese is golden brown. Ta da!

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Here is the recipe for the dairy free chocolate milkshake:

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Dairy Free Chocolate Coconut Milkshake

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You’ll need:

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1 tbs. dairy free hot chocolate mix

1 1/2 cups vanilla almond milk

1 drop Sweet Drops English Toffee liquid stevia OR 1 quick squirt of agave (optional)

1 scoop coconut ice cream (any flavor, I used vanilla)

A sprinkle of vanilla powder (optional)

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Turn over a glass cup with a flat rim. Set rim in almond milk for a second. Then press rim into a small amount of the hot chocolate mix. Whisk together the almond milk and hot chocolate mix in a cup until combined. Whisk in the vanilla powder. Add liquid stevia or agave. Add the coconut ice cream. Enjoy!

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If you aren’t dairy free, then just use your “regular” dairy-containing milk and ice cream. I’m slightly lactose intolerant, but I used whole milk mint chip ice cream. Have fun with your milkshakes! Dip the rim in honey, agave, jam, or peanut butter for a different flavor. This milkshake recipe is mainly meant as a starting point for you guys to expand on. In the comments section, you can post your variations on this recipe!

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I bought a vintage suitcase at a local store for $38. I was around $40 at first, then I took a chance and waited until it went on sale. I bought it later. What a grab! (It’s for display because it’s old and I don’t want it to be damaged on plane trips.)

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I finally decided to upload the pictures for the hair bow DIY like I promised. I will post them in episodes. Today I am showing the first 4 steps. Keep checking for the next parts!

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Well, this has to be the longest post ever! I hope you liked it. Don’t be afraid to comment and be sure to like and follow me.

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Thrift Stores, Pictures, and Cinnamon Rolls

A few days ago, we went to a giant thrift store to donate. And no, it didn’t stop there. We decided to look around. A couple hours later, we emerged, carrying 3 full plastic sacks of goodies. There’s nothing wrong with that — we donate 4 full bags and buy 3 full bags. Here are some key benefits of thrift shopping…:

  1. You can find some unique and quirky things.
  2. You can buy a few bag’s worth of clothing and spend 1/4 of the amount you would in a department store.
  3. Buying from thrift stores usually goes to a charity.
  4. When you donate at certain stores, you receive a discount on your next purchase.
  5. It’s fun!!

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In the end, I walked out with a cute Merona jean jacket, a pretty scarf, a unique wood carved elephant candle holder, a blue and white Asian vase, a record of Russian folk music for displaying, (I have 2 in my collection, and the records they sell at this store are 49 cents), and a pair of almost-new Dansko sandals that were a bargain at $6.99!

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I have been doing less editing lately, but I did manage to do a few. This one is my favorite. (There is a tutorial for this hair style/curling method coming up, right after I post the hair bow DIY.)

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photo 1

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Yesterday, my mom made gluten free, dairy free cinnamon rolls, and they tasted amazing. She made a butter pecan frosting to go with it. You kind of have to taste them to understand how great they are, especially for being gluten free. We all have celiac, so cooking gluten free is a necessity for us. (Learn more about her cooking skills here.) If you participate in this poll, then I can post more recipes with your food allergies or sensitivities in mind!

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Buttered Cinnamon Sugar Popcorn Recipe

I have tried cinnamon sugar popcorn, and it’s one of my favorites. However, the cinnamon sugar doesn’t stick onto the popped kernels very well (even if you add the cinnamon sugar right after the popcorn is done popping.) So what better way to make the cinnamon sugar stick?? Butter! Nothing gets better than this recipe…

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Buttered Cinnamon Sugar Popcorn

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3 tbs. unmelted butter (if you are dairy free, then use this whipped butter. I think it tastes best, but any type works.)

1 : 2 ratio if cinnamon to white or brown sugar

A bowl of popped corn

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1. Pour 1/3 of the popped corn into a bowl.

2. Melt the butter in a saucepan.

3. Drizzle a little of the melted butter onto the popcorn — but not all of it!! Mix with your hands.

4. Sprinkle a small amount of the cinnamon sugar onto the buttered kernels. Don’t sprinkle too much or else there will be too much cinnamon/sugar once you’re done.

5. Then add another 1/3 of the popcorn into the bowl and repeat the first, third, and fourth steps again until the corn and butter is used up.

6. Serve with a movie! (Or, of course, an episode of Downton Abbey.)

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I learned the method of adding a little popcorn, adding melted butter, repeating that step again and again from a friend of mine. It works so well that I now use it every time I make popcorn. Enjoy!