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Finally I have been able to dedicate the time to figuring out really what I am doing on my blog! It only took two years! haha Eekk it feels good to have a little me time again!
So we have moved to France! …..I wasn’t so thrilled about this at the beginning. I was kinda over moving around all the time but now that we are here I am happy we did it.
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Wow what a beautiful sunny day! I just couldn’t resist taking these pictures where it looks like these pumpkin walnut spelt muffins are just enjoying soaking in the rays! I feel like I know exactly how they feel haha
(Apparently that was the one he had to have)
For the past few months I have had an obsession with Oh She Glows, cookbook and blog. Trying all of her recipes and enjoying most. But recently I have to admit I have a new love. I discovered Isa Chandra Moskowitz and her website.
Have you tried her recipes before? O-M-G! Her pizza was the first I tried and I have made it so many times i’ve lost count. It’s a bit of a time consumer with having to prepare the dough, sauce, pesto, and tofu ricotta but it is worth it! Her pesto is a must try, and she has an oil free version which I am really trying to make more these days.
When browsing her website I came across her “The Best Pumpkin Muffins” recipe when I was looking for a recipe that uses molasses and I decided to give them a try since I have been having such great luck with her. I made a few modifications and they turned out delicious! I decided to use spelt flour (her recipe calls for all purpose) which makes these muffins wheat-free and making them easier on digestion.
Hope you enjoy!
So this recipe started out to be a bit of a disaster. We smoked out our apartment with burnt chilli peppers and almost gave up but we decided to just continue on without them. And it was a good thing because they are spicy enough without them.
If you enjoy mexican food as much as I do these are definitely worth making and after all our disasters these enchiladas are actually fairly simple.
What you will need:
Preheat oven to 350F.
In a large frying pan heat up 2 tablespoons coconut oil add the peppers and sauté 6-8 minutes. Add the onion and continue to sauté for another 5 minutes.
Add the garlic and continue to cook until the onions look wilted.
Put the cooked vegetables into a bowl and add the black beans, corn and spices.
Put approximately half of your vegetable mixture into a food processor and add the diced tomatoes and chipotle peppers. Pulse until you have a chunky sauce consistency.
In a 9 X13 inch baking pan coat the bottom with sauce and set aside.
In a large frying pan add 1 tablespoon of coconut oil, and heat up tortilla’s one at a time heat on both sides and then fill with approximately 3 tablespoons of vegetable mixture. Wrap up like a burrito (fold in both sides and then roll up from the bottom) and place in baking pan seam down. Continue to do this until your baking pan is full (ours held 5). Coat all the enchiladas with sauce so they do not dry out in the oven. We added a bit of daiya cheddar cheese to the top but I wouldn’t really say it did much.
Place enchiladas in the oven and bake 40-45 minutes. Disfrutar!
Yesterday my mom and I noticed that we had almost 10 bell peppers in the fridge. Majority of them were red so we decided that a red pepper soup would go perfect with this crisp weather.
Making any veggies into soups is one of the easiest fool proof delcious ways of getting use of those extra veggies you have in the fridge.
I didn’t want this just to taste like pureed peppers so we spiced it up and it turned out amazing!
What you will need:
Saute red onion and garlic in the butter and cook until the onions are translucent. Add the chopped peppers and cook another 5 – 8 minutes. Add the vegetable broth, basil, salt and pepper, hot sauce, red pepper flakes. Simmer for 25-30 minutes. Puree, then add the almond milk and nutritional yeast flakes and heat through.
Serve with fresh bread for dipping. Enjoy!
