Easy to make delicious Crispy Hash Browns! Perfect for breakfast and dinner!
We love hash browns a whole lot in this house but we always bought the kind in the frozen section at the super market. Being that I love to be able to make everything we eat, I had it set in my mind that I would figure out how to make crispy hash browns. Crispy, that’s the hard part. Did you ever make hash browns and they are wet and moist? That’s just the worst and it upsets my hash brown loving heart. The key to getting crispy hash browns is by squeezing the grated potatoes, you’ll be amazed by the amount of liquid you can get out of them. How do you squeeze them? Well I like to get my exercise in while making dinner so I hold the shredded potatoes in my hand and just squeeze the heck out of them. If you have a potato ricer this will work amazing as well, but I don’t so instead I just use muscles.
Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!
Did you wake up recently and there was snow on the ground? If so, what do you do?
Do you grumble because you have to march outside and shovel right away? Do you grab a cup of tea and cat, sit near the window and admire the white wintry beauty? Do you throw on your boots and run out and play in the snow no matter what your age? I fall into the 2 last categories.
It’s funny, I always tell myself when it snows I will just throw on a coat and bundle up and not play in the snow, just admire it from a distance. After all, I don’t want to get wet and freeze. Then as soon as I step out into the snow and see the piled up drifts I turn into a 6 year old and suddenly here I am….
So after we came in from the snow and took off our boots (for the cats to sniff cautiously) then I made some hot chocolate (dairy free!) to get my fingers warm as some of them were a bit unable to move. After that I immediately needed cookies, I was craving them bad. So I got out the supplies and these Dairy Free Oatmeal Peanut Butter cookies were born. Snowy high 5’s all around.
A few notes:
These are dairy free! Dairy free baking is not as difficult as I feared, in fact it’s pretty darn delicious. Even Matthew who loves his butter and milk said these cookies were great. I’ve been experimenting alot and I made some dairy free chocolate donuts that I will post next week that will make you cry with happiness. Seriously. Tears and all.
This batch makes approximately 18 cookies.
For butter I use Earth Balance Buttery Organic spread.
The peanut butter and cinnamon really makes these cookies smell nice.
The cookies are moist but they have a nice crunch due to the oatmeal. I love having a cookie I can sink my teeth into.
I added chocolate chips, I used Sunspire Vegan Carbon Chips. In the past I have used these for dairy free chocolate fudge and they worked well, but in the future for any baking which involves melting or hot temperatures I probably wont use these chips as they melted pretty quickly. I found out later that all King David chocolate chips are dairy free and are sold at my kosher supermarket below my apartment building so I will be using them from now (they are so yummy, even eating them by the handful is a treat!).
Grab a cookie (or 2!). Enjoy!
The recipe has both dairy free or regular options. Pick whatever one works for you!
These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! The recipe uses 1 whole avocado which is a healthy alternative to oils. Because they’re bite size they are perfect for parties or guilt free snacking!
Oh friends, have I got a treat for you. These Triple Chocolate Avocado Peanut Butter Brownie Bites are something real special. Remember when you were young and got that first kiss and you got all those butterflies in your stomach? Well that is the feeling I got when eating the first bite. Oh brownie bites, I have a big crush on you, I wrote my landline phone number on your hand, please call me and we can hang out at the arcade Friday night.
These are triple chocolate because I have been craving chocolate real bad. There’s chocolate chips that melt inside the brownie bites which will turn into chocolate lava when you take a first bite (butterflies!), there’s cocoa powder and then there’s chocolate peanut butter. Triple the chocolate, triple the fun, that’s my motto in life.
The real star of these brownie bites is… are you ready? Avocado. Yup, that’s right. One whole avocado is baked inside of these making these chocolate treats creamy, fudgy and beyond delicious.
I love baking with avocado because it means no oils are needed, we’re like bbbfs (best baking buds forever). Avocados have naturally good fats, over 75% of the fat in a avocado is unsaturated. That means it’s a great food substitute for a more nutrient-dense dessert. Avocados can be used in sweet, savory or snack dishes and what makes it even better is they are cholesterol-free, sodium-free and less than 1 gram of sugar per 1 oz serving. Don’t you just want to grab a avocado and eat it right now?
Now grab some of these brownie bites and get a room.
You can either sprinkle these brownie bites with powdered sugar or holiday festive sprinkles – the choice is yours!
And wait till you see how creamy and fudgy they are in the middle. You’ll just fall in love.
Easy to make Fluffy Buttermilk Waffles recipe! These are my favorite waffles for breakfast because they’re so soft! I usually make a double batch of these to freeze for later!
Fluffy Buttermilk Waffles
You are going to want these waffles for breakfast. If you already ate breakfast you’re going to want to eat it again, or even better you’re going to want waffles for dinner. Personally I love breakfast for dinner so I say heat up the waffle maker and get the maple syrup out.
For many years my life was empty without a waffle maker. I added it to my cart on Amazon so many times but somehow talked myself out of buying it. I would see waffle recipe posts on all your lovely blogs and I would leave comments in shame, kicking myself for not buying that waffle maker.
But on my birthday this year I woke up to a candle in the middle of a pile of waffles at our table. I shouted “Waffles!”. Then it hit me, not only did Matthew make waffles for my birthday breakfast but they came from a waffle maker. I got a waffle maker, my world was happy again.
Since getting a waffle maker a few weeks ago we have made these fluffy buttermilk waffles so many times. We both declared them the best waffles ever so we don’t even want to try another recipe. They are extremely fluffy thanks to the buttermilk.
We love them so much I have been making big batches of them to freeze. Waffles freeze beautifully which means you can make a bunch at once, and then just heat them up for 1 minute when you’re groggy in the morning. Waffles, you rule.
How do you eat your waffles? A little maple syrup with a sprinkle of powdered sugar is the way I go. All this waffle talk sure left me hungry. I hope you enjoy these Buttermilk Waffles!
RECIPE for the BEST fluffy and moist Lemon Glazed Zucchini Bread! There’s 2 cups of grated fresh zucchini baked into this easy to make beautiful bread. On top there’s a lemon powdered sugar glaze frosting!
Zucchini Bread Recipe
Do you grow zucchini in the garden? If you do, you might be thinking “What new recipe should I try?”. Well look no further, you need to make this Lemon Glazed Zucchini Bread!
HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season. This smoothie is healthy, low calorie (doesn’t use milk) and great for weightloss.
This recipe screams SUMMER! It includes fresh watermelon and strawberries with a touch of lime to create a delicious Summer time smoothie! Throw everything your blender and you have a fresh Smoothie ready in less than a minute!
Watermelon Strawberry Smoothie Recipe
Bonus points if you are using fruit from your garden! If you can’t though, don’t worry, pick up some watermelon and berries from the farmers market. If they’re out of season, you can still enjoy this smoothie – head to the freezer section of your grocery store and pick up frozen watermelon and berries there.
I’m going to leave this recipe post short and sweet and let the Smoothie speak for itself. Enjoy this Watermelon Strawberry Smoothie!
HEALTHY Watermelon Strawberry Smoothie recipe that is perfect for the SUMMER! All you have to do is throw all the ingredients in the blender for this easy recipe. You can also use frozen fruit if watermelon is out of season. This smoothie is healthy, low calorie (doesn't use milk) and great for weightloss.
3cupswatermelonfrozen or fresh
1.5cupsstrawberriesfrozen or fresh – hulled
If using frozen watermelon and strawberries, defrost in your microwave for 1 minute until slightly soft. If using fresh watermelon and strawberries, defrosting isn’t needed.
Add all fruit, lime juice, mint and water in blender. Blend for about 30 seconds-1 minute until it’s smooth.
Add your ice cubes and blend for about 10 seconds more.
Did you ever wake up in the morning and the last thing you want to do is make breakfast? Actually, the last thing you want to do is wake up, but after that.. you just don’t want to make anything. As some of you know my go to breakfast is my usual breakfast sandwich, and although it’s quick to make, sometimes I just want breakfast in 10 seconds. My solution? Overnight cookie dough oatmeal. Get ready… this oatmeal is magical!
Knowing you will want a few extra minutes to sleep, or knowing you are going to have a hectic morning, or just knowing this oatmeal is so darn good you want to plan in advance, this is a overnight recipe. Before you go to sleep, stir together all these ingredients, it takes 2 minutes. Throw it in the fridge. When you wake up the next morning, splash a little bit of milk on top, and eat away. It’s that easy!
Can I tell you how much this breakfast fills me as well? This breakfast easily gets me through until lunch wanting no snacks in between. And because the oatmeal has peanut butter in it and tastes like cookie dough, it’s like a breakfast dessert. Dessert for breakfast – can life be any grander?
For this recipe you need flax seeds. I didn’t know much about flax seeds, but here’s what I found out: they rule. Putting them in the overnight oatmeal is going to make the oats thicken, so they aren’t runny. You can also add them to muffin and cookie recipes. And because of how little you use, this bag is going to last me at a long time. Flax seeds are a good investment.
Just a side note, Matthew’s younger brother was terrified of the Quaker Oats man as a kid. Matthew (because he’s a loving brother) still sometimes sends him Quaker Oats wrapped up as a gift (to terrify him more).
Night before, easy. Just put all your ingredients in a bowl.
Then mix it all around. If you notice, it looks runny because of the milk. Your flax seeds are going to take care of that though and thicken it!
The next morning, thick! Delicious! I add a little splash of milk, stir it around, then it’s breakfast time.
You an eat it plain, it’s delicious that way, or you can add a topping. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips.
I love some dried blueberries so that’s what I added.
Enjoy your breakfast! This one is a keeper.
Here’s some flowers I picked to start the day off bright too!
The last few afternoons I have been craving a smoothie. We’ve been hard at work gardening and all I want is a cold “pick me up” when I’m exhausted. This does the trick! The best thing about this recipe is that you can match fruit to your liking and create your own. Other examples: banana, orange, pear watermelon, kiwi banana, orange, strawberries banana, blueberries watermelon, orange, pineapple banana, apple, orange pineapple, kiwi orange, strawberries banana, peach strawberry, banana blueberries, apple, banana banana, cherries pineapple, blueberries blueberry, pomegranate, banana There are so many more variations. Isn’t it amazing? I also love this recipe because it gets rid of any fruit where you aren’t sure what to do with. Many times I’m left with a few random strawberries, blueberries, blackberries, a banana that is very ripe, half an orange, etc. Put all the soon to go bad fruits in your blender and you’ll quickly have a delicious drink.
Hello, I’m Pamela and I love this breakfast sandwich.
I have 2 things I really want to say about this beautiful egg and cheese sandwich.
1). I debated posting this on the blog for a long time because of how easy it is. Finally I decided simple or not, it’s special to me and deserves it’s own glory in a post.
2). I really really love this sandwich. Let me tell you how it all started…
A couple years ago we started teaching a early AM digital photography class. Prior to this I did not eat breakfast as I would usually wake up later in the morning and go straight to lunch, but needing something to eat in the morning and wanting to sleep in, I started a dangerous route in eating breakfast sandwiches from 7-11. This would be my breakfast right before class began:
Now don’t get me wrong – I love 7-11 breakfast sandwiches, after all it started my love affair with making my own, but one day I took a look at the nutrition facts on these and looked at my scale rising and realized these were not going to be good in the long run. So I set out to make my own. My rules were they had to be quick to make and delicious. I wanted them to be better than 7-11, it was a competition (7-11 just didn’t know about it).
So I gathered the simplest supplies at the grocery store: Thomas English Muffins, American Cheese Slices, Eggs. There the love of my life was born, my favorite breakfast sandwich in the world. To say I am crazy in love with these would be a understatement. I have approximated I have eaten 325 of these in the past year. I find I actually eat healthier when I start my day off with sandwich because I consider it a favorite treat so by 1PM, I feel like I have spoiled myself. Then for the rest of the afternoon I can snack on fruit and nuts and totally be happy with it. Just thinking of this egg sandwich makes me so happy. I can’t wait for tomorrow morning!
How much do I love them?
When I wen to London, I made them every single morning for breakfast:
I ate one for Christmas breakfast last year:
I ate one for Easter breakfast this year:
Do you see the path I’m leading you down? I’m trying to make you love his egg sandwich as much as I do so you can have 30 pictures of the same egg sandwich on your phone like I do.
So here it is, your 260 calorie breakfast sandwich.
Crack your egg into a bowl, whisk it and microwave for 1 minute.
Take your English Muffin and cut it in half.
Take your egg out of the microwave, remove it with a fork and put on bottom part of muffin.
Take your cheese, rip in half, and put on top of the egg.
Put top half of muffin on top of sandwich.
Put in toaster oven until the top is slightly browned, this usually takes about 8-10 minutes.
These are your ingredients, simple. I love Thomas’s, I love them more when they are on sale. A word about cheese, I’m a Kraft singles girl, I can’t help. I bought some organic American cheese slices from Trader Joe’s last week and was underwhelmed so I use it on Matthew’s egg sandwich when I make him one. For me, it’s Kraft all the way.
Take an egg.
Crack it in microwave safe bowl.
Whisk it with a fork. Now put the bowl in the microwave for 1 minute.
What comes out is one cooked egg that is easy to get out with a fork. Cut your muffin in two. Get your cheese slice ready.
Throw your egg on the bottom part..
I like to rip my cheese in half as it assures no cheese will be wasted melting off the sides. I want all the cheese!
Put the top of the muffin on..
Then into the toaster oven it goes..
There is a smell the muffin makes when it is ready. You will learn to love and appreciate this delicious smell.
Oh beautiful, how are you doing? Be careful and let it cool for a minute or the cheese will burn you.
This is my go to breakfast usually served with dried fruit and decaffeinated tea.