Zucchini Bread (Vegan) Yield: 4 mini loaf pans Time: 10 minutes to prep, 50 minutes to bake I cook and bake at 7100’ elevation which means I need to add a little extra in the wet ingredients and a little extra in the time for baking. Also, I always ALWAYS set all of these ingredientsContinue reading “Zucchini Bread Recipe”
We want to eat WAY MORE vegetables so I made this soup. Leftovers will be crazy deeeelish too.
Warning: at least 1 cuss word. I’m not a fan of the following: Seeking a good recipe idea on my phone/iPad or desktop. Search and discover plenty of intriguing photos and headlines including ‘recipe’ in them. Choose one, click link and begin reading the Life History of the writer/blogger along with giant (well taken) photosContinue reading “Chilly Peach Oats and More!”
Pumpkin Bread (Made In A Forest River Cherokee Trailer) Perfect for a morning cup of tea or coffee. It’s sweet but not too sweet. This is the bread that we got 3 slices out of before heading out on a run and to the gym for a workout during which time our chocolate lab KonaContinue reading “Delicious Pumpkin Bread Recipe”
This recipe is DELICIOUS. Not only can you have a healthy meal, the lemon juice can be added to the lime juice (ooops I accidentally juiced my limes) and orange juice…of course you need to add a shot of birthday tequila (thanks Shonna) and Cointreau…on ice (no salt). Diane’s Puckery Margarita with fresh EVERYTHING… RandyContinue reading “Rice, Quinoa and Veggies”
Coconut Lentil Potato Stew Servings: 10 Instant Pot: 25 minutes Preparation: 10 minutes Ingredients Spices 1/2t salt 1/8t cayenne pepper 1/2t rosemary 1/2t thyme 1/2t oregano EVOO (drizzle, about 1t) 1 yellow onion, chopped 5 garlic cloves, smashed then chopped 1 medium sweet potato, diced 6 small red potatoes (about 2 cups worth) diced 3Continue reading “Lentil Potato Stew…with creamy coconut pizazz”