Self Discovery Journey
How Cultivating Self Awareness Can Change Your Life
Miscellaneous
Roasted Walnut & Maple Granola
I've been making my go-to granola recipe for YEARS and I was never completely wild about it but this granola is so delicious. Nutty, light & flavorful, it's the perfect breakfast or snack!
Ingredients:
2 cups gluten free rolled oats
1 cup raw pecans chopped
¼ cup raw almonds chopped
1 tablespoon flaxseed meal
1 teaspoon chia seeds
1 teaspoon ground cinnamon more to taste
Heavy pinch of salt
4 tablespoons Pinehurst Olive Oil Roasted Walnut Oil
4 tablespoons Runamok Salted Caramel Maple Syrup (if you’re wanting more clusters of granola, add another tablespoon or 2)
(Optional greek yogurt & blueberries)
Making the Granola:
1. Heat oven to 350 degrees & line a baking sheet with parchment paper.
2. Mix all the dry ingredients together in a bowl. Then add the oil and maple syrup, making sure to coat everything evenly.
3. Bake for 20 minutes or until golden brown & toasty looking & smelling.
Let cool, then dig in!
I enjoyed this for breakfast so I had the granola over greek yogurt & blueberries, but you can eat the granola with milk, a dairy alternative milk or by itself.
Start your day off right with this one!
Roasted Walnut Cupcakes w/
Apple Buttercream Frosting
I had never tried Walnut Oil and now I'm so glad I have! Delicate on the palette with a subtle nutty flavor, this oil works
with SO many different dishes!
(Cupcakes are gluten-free, dairy-free, refined sugar free)
Ingredients for the cake:
1 cup plus 2 tbsp almond flour
2/3 cup tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup coconut sugar
1/4 cup unsweetened applesauce
1/3 cup dairy free milk (like unsweetened almond)
2 large eggs at room temperature
1/8 cup Pinehurst Olive Oil Roasted Walnut Oil
1 teaspoon pure vanilla extract
Ingredients for the frosting:
3 cups sugar free powdered sugar
1 cup butter, softened to room temperature
1 tbsp almond milk
1 tsp vanilla
1 tsp Gravenstein Apple Balsamic Vinegar
(Optional Runamok Salted Caramel Maple Syrup to drizzle on top)
Making the cupcakes:
1. Preheat oven to 350 degrees & line one 12 cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together almond flour, tapioca flour, baking soda, baking powder, salt & coconut sugar.
3. In a separate mixing bowl, whisk together applesauce, almond mind, eggs, walnut oil & vanilla until smooth.
4. Pour wet ingredients into the dry ingredients & stir until well combined.
5. Spoon the batter into the cupcake liners filling them 2/3 full. Bake for about 18 minutes , until cooked through.
6. Allow to cool on a cooling rack before frosting.
Making the frosting:
1. Cream together the powdered sugar & butter with a mixer.
2. Scrape the sides of the bowl, then add milk, vanilla & vinegar. Add more milk as needed until desired consistency is reached.
3. Once cupcakes are cooled, frost. (I like to cut a small hole in a baggy to for a mek shift piping bag)
Enjoy this nutty, apple goodness!
Spicy Fried Egg w/Avocado
The Baklouti Green Chili Olive Oil is the star in this simple breakfast...wow...it has amazing flavor with a solid kick!
Ingredients:
(2) eggs
1/2 avocado
Pinehurst Olive Oil Baklouti Green Chili Olive Oil
Microgreens
Salt & Pepper, to taste
Making it:
1. In a small frying pan, heat Baklouti Green Chili Olive Oil.
2. Fry eggs to desired doneness & add salt & pepper.
3. Plate eggs, & top with 1/2 avocado, microgreens and a drizzle of olive oil.
Soooo simply and sooooo satisfying!!
Chickpea Chocolate Chip Cookie Dough
I am in LOVE with this recipe! (Thanks Pinterest) But as always, I had to add my own twist...I eat this without feeling guilty & even my husband enjoys it!
Ingredients:
(1) can garbanzo beans (chickpeas)
1/3 cup almond flour
1/4 cup Chocolate Sea Salt Almond Butter
1/4 cup Runamok Bourbon Barrel Maple Syrup
1 teaspoon Vanilla or Almond Extract
Sea salt, to taste
Chocolate chips (I like dark chocolate)
Making the cookie dough:
1. Place all the ingredients (minus the chocolate chips) in a food processor & blend until completely mixed together & creamy.
2. Add the chocolate chips
3. Refrigerate for at least 2 hours (you can eat it right away but refrigerating creates a better texture)
***UPDATE: I just tried this swapping Vanilla for Almond Extract & I would highly recommend!
Enjoy!
Tater Tot, Salmon Surprise
This recipe has definitely evolved over the years. It started out quite different years ago and when I made it recently, I changed it up again. The combination of flavors are so unexpected & soooo yummy, you will be glad you tried this one! This is great for brunch, lunch or dinner.
Ingredients:
(2) salmon filets, thawed (or fresh)
1/4 bag tater tots
2 eggs, fried or sunny side up
Pinehurst Olive Oil Dill Olive Oil
Salt Sisters American Chop House
Capers
Fresh dill
For the sauce:
Greek yogurt
Mayo
Dijon Mustard
Pinehurst Olive Oil Dill Olive Oil
Lemon juice
Fresh Dill
Sea Salt, to taste
Making the salmon surprise:
1. Preheat oven to 425 degrees.
2. Grease an 8x8 glass dish and place salmon.
3. Drizzle Dill Olive Oil over salmon & bake for 20 minutes.
4. In the mean time, place tater tots on a jelly roll pan & back for 15 minutes. Remove from oven, smoosh tots together with a spatula & bake for 8-10 more minutes.
5. While the tots are baking, make the sauce (I didn't measure & made it to taste!)
6. Once the salmon is done, remove and set aside.
7. Just before pulling tots out of the oven, fry 2 eggs (or make them sunny side up for a more runny version.)
8. Pull tots out of oven & cut into 2 portions. Using a wide spatula, place tots on a plate, top with a fried egg, then salmon, then sauce, capers & dill to taste.
Enjoy!
Sheet Pan Brunch
This is one of the easiest, most tasty dishes you can make! Not only is it pretty, but it's also filling & leftovers heat up perfectly the next day.
Ingredients:
3-4 sweet potatoes, diced
(1) zucchini, diced
(1) yellow squash, diced
(1) green pepper, diced
(1) can black beans
(6) eggs
Garlic, minced
Olive oil
Cumin to taste
Chili powder to taste
Smoked paprika to taste
Salt & pepper to taste (you could also swap truffle salt for salt to add a mushroom flavor...yum!!)
Cilantro to garnish
Making Brunch!:
1. Dice all the vegetables & place in a large bowl. Add garlic & spices then drizzle with olive oil & toss to coat
2. Preheat oven to 350 degrees & scoop the veggies onto a cookie sheet.
3. Bake for about 30 minutes or until you can poke a fork through the sweet potatoes (we like our veggies more al dente so I usually bake them for a shorter time.)
4. Once baked, create 6 wells by pushing the veggies around. Crack an egg into each well, add salt & pepper to taste, then bake for another 5-6 minutes (or if you like your eggs runny, bake for less time)
Enjoy!
Dad's Espresso Martini
Dad pulled out all the stops on this one! If you know my Dad, you know he doesn't cook but he has perfected this cocktail & it's ideal for holiday time or a random Tuesday night around the fire pit. Try it and you will NOT be disappointed!
Ingredients:
1 shot Van Gogh Espresso Vodka
2 shots Kahlua
2 shots Bailey's (or for dairy free version Bailey's Almande Almond Milk Liqueur)
Espresso powder (optional)
Making a Double Espresso Martini:
1. Fill a shaker with ice
2. Add all ingredients to shaker & shake.
3. Pour into 2 martini glasses
4. Garnish with espresso powder!
Enjoy!
Apple Cinnamon Waffles
This is the perfect fall brunch including ALLL the flavors!!
Ingredients:
Live Free Gluten free Pancake & Waffle Mix
2 Granny Smith Apples
3-4 strips of crispy bacon
Cinnamon
Organic Maple Syrup
Plant Based Butter
Waffle maker
Frying pan
Air fryer or baking sheet (for bacon)
Making the Waffles:
1. Air fry bacon for 10-12 minutes or bake at 350 degrees for 20-22 minutes.
2. In a medium bowl, make waffle mix as directed on box.
3.. Peel skin from apples & slice into semi-thin slices (depending on how thick you prefer them)
4. In a small frying pan, add the sliced apples & sprinkle with cinnamon. Slowly cook until apples are softened. Set aside.
5. In the meantime, add a serving of the waffle mix to the waffle maker using a small ladle. The waffle maker will stop on its own after after about 7 minutes.
6. Once the bacon is crisp, remove from air fryer or oven & crumble when cooled.
7. Once the waffle maker shuts off, remove with a spatula and add to a plate. Melt butter on the waffle, add cinnamon apples, crumble bacon then top with maple syrup.
Enjoy!
"A recipe has no soul. You, as the cook, must bring soul to the recipe."