Vegan and gluten free ‘lemon pot’

109 calories (not including the raspberries)

Serves 4

500g vegan yoghurt

Zest and juice of 1 lemon

1sp vanilla

Stevia to sweeten (optional)

2 gluten free & vegan ginger biscuits

How to Make Severed Hand Pies

The ingredients are:  

2 14.1 oz packages Pie crust

3/4 cup Canned cherry pie filling

Large egg, lightly beaten

For more Halloween food like the Under His Eye Pie, spiderweb cake, ladys’ fingers, or the Brie Coffin Cheese Cemetery go here: truebluehalloween.com/tagged/food

Find the recipe for the Severed Hand Pies from myrecipes here.

The Severed Hand Pies would go nicely with the Under his Eye Pies for a Handmaids Tale themed party.

You can find the Recipe and Tutorial for the Under His Eye Pie from Not Quite Nigella here.

I’ve never been a Valentine’s Day kinda gal but it’s a good excuse to make these Raw Raspberry and Lemon bars 🍋 ❤️ Raw vegan raspberry and lemon bars recipe :

Ingredients :

Base :

1 cup almonds

1 1/2 cup pitted dates

Lemon filling :

4 frozen bananas

Juice of 1/2 lemon

1/2 tablespoon lemon zest

1/4 cup agave or maple syrup

Raspberry filling :

2 cups frozen raspberries

1 tbsp agave or maple syrup

Directions :

For the base add the almonds and dates to a food processor and pulse until it forms a sort of paste. You can add a tiny bit of water to help blend better. Press the dough into a cake pan lined with parchment paper and set aside.

For the lemon filling : Blend all ingredients into a high speed blender or food processor until creamy. Pour the filling onto the crust and spread it evenly with a spatula until it covers the base evenly. Let it set in the freezer a bit while you make the raspberry filling.

For the raspberry filling : Blend or process all ingredients together. Pour on top of the lemon layer.

Final bars : Place the pan in the freezer for at least 3 hours but it’s even better to let it set overnight. Once it’s time to serve let it thaw for 10min and cut into bars or squares. I recommend serving it with Thai basil for a little twist.

Blueberry and Quinoa overnight oats

Love finding new recipes! Great for a quick breakfast.

❣️ 40g porridge oats

❣️ 30g quinoa, uncooked

❣️ 250ml milk (I used oat milk)

❣️ 10g mixed seeds (optional)

❣️ 50g blueberries (or whatever fruit you prefer!)

Since I have been on my detox/cleanse eating, I’ve been preparing some delicious and easy dishes to make. I would have to say that this is my 3rd week already, and I am just loving it! I have felt a different and good feeling about my overall digestive health.  I’m not as bloated and it truly is easier for my body to digest the things I ate.

If you would like to give this recipe a try, and if your body likes avocados as much as mine does, I know you will fall in love with this dish! You can make a large patch and keep it in the refrigerator for a couple of days. 

I remember when I was making this dish, I couldn’t wait to get it done so I could eat it! Try it and let me know what you think! I had bought the Quinoa Pasta from Costco awhile back. 

Luckily I still have a little bit left to make this dish.  If you do not have any Quinoa Pasta, no worries! You can use regular Quinoa grains to make this dish and it would be very tasty.  That’s what’s so great about cooking and that is, you get to be creative in the foods you want to eat.  As long as you know the basic sauce, everything else is easy to make.

I love to share my food experience with you guys because I want to give you ideas on how to become healthier, if that is something you want to do, or simply because it tastes so delicious that I simply want to share it with you all! Thank you for supporting me! Love you guys!

Servings: 5 Preparation Time: 10 minutes Start to finish: 15 minutes

Groat & Quinoa Salad

Ingredients

1 cup groat, cooked 1 cup Quinoa pasta, cooked 1 cup cherry tomato, halves 3 Tablespoons Extra Virgin olive oil 1 cup red onion, thinly sliced 1 cup baby greens 1 cup baby frisee , chopped 1 recipe Avocado dressing

In a large glass bowl; add Quinoa pasta, groat grains, onion and Olive oil. Toss to break up the groat grains and pastas.

2. Add in baby greens, frisee leaves, tomatoes and the Avocado dressing. Toss the salad to mix well. Add in freshly ground peppers. Taste for additional seasoning for desired taste.

3. Ready to serve as a side dishes for your other dishes.

Cook Groats

1 cup water 1/2 cup groats pinch, salt

1. In a small pot, bring water to a boil on medium heat. Add the groats and salt. Stir a few times, and lower the heat to low. Simmer for 15 to 18 minutes, or until the liquid has absorbed and the groat is tender and soft. 2. Turn off heat and allow the groat to rest for 10 minutes while you get the other ingredients ready.

Quinoa Pasta

1 cup Quinoa pasta 3 cups water 1/2 teaspoon salt

1. In a small pot, bring water to a boiling on medium heat. Add the pasta and cook for 2 to 3 minutes to "al dente", or until soft. 2. Drain and run cold water on the pasta. Ready to use.

1 Recipe Avocado Dressing yield: 1 cup

1 whole ripe avocado, chopped 2 Tbsp coarse ground Dijon mustard 1 whole lemon juice 4 packets Stevia sweetener, or 3 Tbsp honey salt and pepper to taste 2 garlic cloves, minced 1/4 cup Extra Virgin Olive Oil

Ingredients:

½ cup of cooked, mashed & chilled sweet potato

1 cup of frozen chopped ripe bananas

½ cup of almond milk

1 cup of filtered water

5 small pitted dates

Method:

Add all of the ingredients to the blender. Normally it works best if you cook sweet potato for a recipe and then just store some in the fridge.

Blend until smooth and creamy.

👉 It’s finally recipe time! I’ve developed quite a few recipes this year as I’ve been striving to eat low-cal, low-carb, and high-protein. One thing that I want to eat a lot of for it’s high protein and healthy fat content is tuna, but unfortunately tuna by itself is kind of gross (or at least I think so). This recipe totally masks the fishy flavor of tuna and if you hate that flavor more than I do, you can always add more more mustard.