So yesterday I was feeling like Autumn was just around the corner and today it is hot as hell here in the sunny south of Niagara! You just never know what the weather will hold this summer! This is the strangest season ever!
So I have been craving pineapple lately and bought a nice juicy one on sale (yay for saving money!). After eating to my hearts desire, I had some left over. My brain immediately started searching the recipe index I keep stored in my head and pulled out a recipe for Pineapple salsa!
I haven’t made it in several years and for the life of me, I cannot figure out why! It isn’t even much of a recipe it is that easy and it is so delicious with so many things!
Use pineapple salsa for chicken, fish, pork chops, sausage, with tortilla chips, fish tacos, etc, etc! Again I start wondering why I haven’t made it in so long!
You won’t even need to write the recipe down (unless you have a bad memory, then I would suggest saving this post!)
EASY PINEAPPLE SALSA
- Green pepper
- Salt and pepper
I’m not even going to suggest ingredient amounts because I have never used measurements and have never made a bad salsa! You can even throw in some cilantro (which I hate more than anything in this world, so I never use it.)
Please try this recipe and let me know how it turned out and what you used it with. I have even been known to eat with with a spoon, so no judgement if that is the choice you decide to make 😁
I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!
I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!
So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!
- 2 medium bananas
- 1 3/4 cups oats
- 1 egg
- 1/2 cup peanut butter
- 3 tbsp maple syrup
- 1 tsp baking powder
- 1/4 cup dark chocolate
- 1/8 tsp salt
Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.
It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!
My dreams have been so vivid lately, it is getting harder and harder to tell the difference between dreams and reality. I am not sure if it is the excessive stress I have been under or what, but it is starting to confuse me sometimes!
Last night I had a dream that I made Apple Cranberry Compote for breakfast and when I awoke, the craving was unreal. Before I even got out of bed, I was inventorying the ingredients in my kitchen to make sure I could make them! Low and behold, I was in luck.
This is simple compote recipe that can be used for a pie, over waffles or pancakes or eaten alone while warm with a scoop of whipped cream (which was my choice!)
I know this recipe seems a little “autumn” in the middle of July, but I cannot help what I crave in my sleep 🙂
APPLE CRANBERRY COMPOTE RECIPE
- 5 small apples
- 1 cup dried, sweetened cranberries
- 2 tbsp lemon juice
- 1/4 cup brown sugar
- 2 tbsp cinnamon
- 1 tbsp nutmeg
Peel, core and chop apples and place in pot and immediately cover with lemon juice to stop them from turning brown. Add dried cranberries, sugar and spices.
Cook over medium low heat for about 25 minutes, or until the apples are tender, the cranberries are plump and the juices and sugar have thickened and make a nice syrup at the bottom of the pot.
I chose to eat it just like this with some whipped cream, but I have used it in pies with great success, as well as with crepes, waffles or pancakes.
I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!
I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it. About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!
So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!
Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!
GOOD MORNING MUFFINS
Makes 12 regular or 24 bite sized muffins
- 1 large yellow plantain
- 3 eggs
- 1/2 tsp baking soda
- 1/4 salt
- 2 tbsp oil
- 1/2 cup rice flour
- Cinnamon to taste
Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.
I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.
I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!
Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!
Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!
I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!
Peanut Butter and Jelly Bites
Makes approximately 12 x 2 inch balls.
Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.
Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!
Hope you enjoy 🙂
Being a Foodie isn’t always dinner parties and cooking shows! It not only changes your life, it changes your friends and families lives too. They are constantly having to listen to you blab on about new recipes or the new, exciting fruit that is now available at the farmers market! Little do they know the daily dilemmas this lifestyle has created for you!
Here are 5 Trials and Tribulations of a Foodie that my friends will understand:
- Going to restaurants becomes an opportunity to take new and exciting pictures of food! Whether you are a blogger or not, taking great food pictures is an addiction for a foodie. When you go to a restaurant with an amazing table setting, perfectly plated food and interesting lighting, the first words out of your mouth when the food arrives is “Don’t touch anything…..I have to snap a picture!”
After taking four hundred pictures of your food (and your friends food) at a restaurant, your immediate reaction after digging in is “I can make this better!” Whether it is a dessert, BBQ meat or the seasoning on veggies, you will always compare it to your own recipes. And if by chance you think theirs is better, although you would NEVER admit to it, you are secretly trying to figure out their recipe and anxiously awaitin going home to try it out the minute you walk in the door. You’ll be damned if some restaurant out there is making better waffles than you!
Being a Foodie means constantly trying out new recipes. This means shopping for ingredients ALL THE TIME! Great recipes usually begin with great ingredients, and by great, I mean hard to find ingredients that will put you on a scavenger hunt around town. There is always that recipe that calls for Fig Leaves. “Where the hell do you find Fig Leaves?! So begins the great ingredient hunt!
Foodies love food, and anyone that loves food that much will always be just a little fat! There really is no way around it. You can try and be healthy all day long, but if a friend comes over with a lemon meringue cheescake for you to try, you will probably eat the whole thing! There is nothing to be ashamed of! We Foodies enjoy life through food, whether it is growing it, creating it, cooking it or eating it! Just go with the flow and feast on my Foodie friends!
Foodies put their heart and souls into creating new recipes, and when one fails, it hurts man…..I mean really hurts. It is a feeling of failure that a lot of Non Foodies would not understand. Imagine creating a invention that so many people will benefit from and enjoy, and when you go to produce it for those people, it isn’t great at all and those people snub you and your invention. Recipe Blues is a real thing!
What are your trials and tribulations as a foodie? Sometimes it helps to come together and share frustrations, stories and lifestyle dilemmas!
I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads!
If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?
Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!
Fresh Cucumber Salad
This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.
- 3 small or 1 large cucumber
- Handful of fresh dill (big handful)
- 1tbsp mayonnaise
- 1tbsp sour cream (or greek yogurt)
- 1tsp apple cider vinegar
- Salt and pepper to taste ( my taster likes lots!)
Just mix everything together and let sit in the refrigerator.
Like I mentioned, let sit for at least 4 hours. Overnight is so much better though!
I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough!
So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days!