I have some pretty raspberries and I wanted to integrate them into breakfast so I tired to remember where I saw some pink pancakes. Where else but Heather’s blog! So using this recipe
http://heathereatsalmondbutter.com/2010/04/11/pop-tart-pancakes/
(except using just one egg) I mixed the following:
2 tbsp almond flour
1/2 tsp baking powder
added 1 egg beaten well and 5 raspberries
For “frosting” or topping I used some Goat milk kefir + raspberries
I have been eating the majority of my cayenne and chili intake at work in a great salad dressing which I have to post soon… so more chili on the way. (Hard to not feel weird when I post something not spicy) But this is also a good reminder that I NEED MORE CHILI EVERYDAY! (which is why I started this blog anyway)
1 cup of unsweetened vanilla almond milk
1/2 tsp freshly ground clove
1/2 tsp stevia powder
2 tbsp millet flour
1 tsp cumin seeds
5 tbsp chia gel
1/4 tsp baking powder
1/16th tsp sea salt
1/2 tsp coconut oil
mix dry ingredients
add chia gel and coconut oil to dry ingredients
bake at 350 degrees for 15-17 minutes
comes out all bee-hivey thanks to the chia… crumbles nicely ;) 
(vegan/gluten-free/sugar free)
This is the chocolatiest, most amazing cake I have ever made! EVER! please try it
It contains my two favorite ingredients dessert ingredients - blueberries and chocolate. this is my first totally chili-free recipe on this blog - (although I will admit I was tempted to add a spoonful… maybe next time ;)
1 cup quinoa flour
1/4 bob’s red mill blanched almond flour
3 ounces Dagoba unsweetened 100% dark chocolate
6 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp ground flaxseeds
1/4 tsp sea salt
2/3 (or more) cups water
1/2 cup wild blueberries
1 tsp apple cider vinegar
2 tsp stevia powder (or more)
wild blueberries and unsweetened shredded coconut for garnish
Preheat oven to 350 degrees
Mix flours, cocoa powder, baking powder, baking soda, flax, and sea salt. Melt Dagoba chocolate on low heat in a pan (be careful not to scorch!)
Add blueberries, water and apple cider vinegar to the dry ingredients and mix thoroughly. Immediately add the wet mixture to the pan of melted chocolate and stir over low heat till chocolate is evenly distributed.
Transfer mixture into a greased pan (I used coconut oil)
Bake 35-40 minutes and cool for at least 15 minutes. Top the cake with blueberries and coconut flakes.
(basic recipe taken from Oh She Glows)
This one is a winner - I promise!
Its made by blending:
1 cup of set agar pudding
1/2 cup of tofu
1 tsp cayenne pepper
1 tbsp lime juice
1/2 tsp stevia
My dad and grandma used to make agar pudding very often for dessert and I would eat it in little cups, set like jello. Flavored with rose water and cardamom and garnished with slivers of almonds. For the first time I tried blending the agar to make a more creamy pudding and added some tofu. Thanks to Chocolate Covered Katie
If you need a ‘how to make agar’ tutorial she has an excellent one on her blog:
http://chocolatecoveredkatie.com/2008/12/17/out-of-one-many/
This was so refreshing and cool, it reminded me of ice cream or a smoothie… will definitely be eating lots of this in the summer time
Thanks to Heather I had a few days of great meatloaf-meals
this is her recipe:
http://heathereatsalmondbutter.com/recipes/lazy-girl-meatloaf/
I made a few minor adjustments:
1 lb grass fed finished beef
2 eggs
7 cloves of garlic minced
1 onion chopped
1/2 cup tomato paste
1 tsp sea salt
2 tsp chili flakes
2 tsp cayenne pepper
1 tbsp dried basil
1 tbsp fresh oregano
butter to grease the pan
Pre heat the oven to 350 degrees
mix all the ingredients in a large bowl. Then grease a pan with the butter and evenly spread the mixture in your pan/baking dish. Bake this for 1 hour.
While it was baking I steamed some purple cabbage and kale.
(there is nothing prettier than purple cabbage!)
I had a few days worth of meatloaf…
and one Last piece for lunch!
definitely making this again!! it was so easy and tastes excellent!
what to do when all you have to accompany your vegetables is tomato paste?
tomato-chili dipping sauce of course!
3 tbsp tomato paste
1 1/2 tbsp olive oil
1 tbsp cayenne pepper (or more)
Also if there comes a day when you wish your broccoli(or other vegetable) was french fries try making some good fiery “ketchup” and you will be more than content!
I don’t think I will ever get sick of eggs or posting about them. so sorry for any egg haters out there! there are so many simple little tricks that totally change their flavor. this egg was cooked with
1/2 tsp tumeric
1/2 tsp cayenne powder
1 tsp butter
and the secret ingredient: 4 tbsp water!
IT helps to cook the egg slower and but retains the flavor of butter. A cross between poaching and frying. Maybe many people do this but I only discovered adding water to a fried egg this past summer… I just assumed the oil and water would cause too much explosive spattering but it really doesn’t if your flame is low.
The broccoli + kale is seasoned with:
1/2 tsp tumeric
1/2 tbsp fenugreek seeds
1/2 tsp sea salt
yellow and green food = feeling pretty good!
I love popcorn and inadvertently discovered its most fantastic substitute.
MILLET PUFFS!
this brand: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=179660&prrfnbr=192517&pcgrfnbr=185788
So affordable, and forgive me, but so cute in size and shape!! This cereal can eaten as cereal, added to baked goods for some crunch or my most recent discovery ‘popcorn’.
Over low heat a cup full (or more!) of millet puffs a big spoonful of butter and a dash of sea salt. Heat till the butter melts and toss the millet around till its evenly spread.
Add toppings such as:
cayenne
bee pollen flakes
stevia & cinnamon
dark chocolate chips etc etc.
or just plain with butter and salt is equally great - warning: you will have to eat your ‘popcorn’ with a spoon but I promise it will taste amazing!
Did you know millet is an alkalizing grain, unlike corn which is acid-producing within the body.
