Here is a healthy little muffin to go with your weekend coffee. Vegan, nearly fat-free and packed with protein from chia seeds and quinoa. Next time you are cooking quinoa for dinner make some extra.
I tried to convince the kids they wouldn’t like these… but they didn’t buy it.
Cashew and Cranberry Breakfast cookies – a grab and go breakfast. Make ahead. Freezer friendly. Vegan
Broccoli and Feta salad. A summer salad. Something you can make now and serve later today or even tomorrow. Polucks, parties, BBQs, lazy Saturdays
A simple muffin with greek yogurt and lots of cinnamon. Quickly before the rhubarb is all gone.
This Cucumber and Feta salad is like a deconstructed tzatziki sauce
And I am going to share with you a cake. A bundt cake. Which I made for no real occasion or reason other than I felt like baking one day. And I liked the way this one turned out, so here it is.
This is simply iced tea sweeten with fruit and fruit juice. It’s like a kid friendly cocktail. A fancy punch. And it cuts down on the copious amounts of juice kids can easily consume sitting around the pool on a hot day. And it’s cheaper. No more juice boxes.
I’ve made and written about various versions. Homemade granola bars are fairly easy and these don’t need any oven time. Which means 15 minutes, tops.
So my best sous-chef and I found this Coconut Jerk Shrimp recipe on the #Tkeveryday Recipe Challenge. It’s made with lite coconut milk. While you will rarely see seafood and fish on this blog, it is something that lands on our menu from time to time. And Gav happens to be a huge shrimp fan. Actually, he considers himself a “crispy shrimp expert”.