Strawberry Stuffed Cupcakes!
Simple, easy and oh so yummy =)Moist and fluffy, and stuffed with a whole strawberry.
This recipe makes approximately 6-8 cupcakes.
- 1 Cup strawberries chopped small
- 2 eggs
- 1/2 Cup milk (thick fatty coconut milk recommended)
- 1/4 Cup butter ::: melted or atleast softened
- 1.5 Tsp vanilla extract
- Strawberry Nesquick (optional)
- 1 Cup flour
- 2 Tbs cornstarch
- 1 1/4 Tsp baking powder
- 1/4 Tsp salt
- 3/4 Cup sugar
- Whole strawberries with stems/tops cut off :: same amount as number of cupcakes.
- Frosting of choice
- Whipped Cream (optional)
- Mix dry ingredients and set bowl aside.
- Mix wet ingredients: I recommend blending them or using an electric mixer. Add a couple squirts of strawberry nesquick to make it pinker and add yummy flavor.
- Add wet ingredients to dry ingredients, mix until combined :: stir them as little as possible.
- Fill cupcake pan/holders about 3/4 full, place a whole strawberry in the center of each one with the flat top up, and bake for 20-25 mins.
- Allow to cool, then frost and top with whipped cream.
I highly recommend always sprouting brown rice before cooking it, for the health benefits
are too good to miss: and it is so easy. All you do is soak it for about 12-18 hours before cooking it: this makes the rice begin to germinate. You can soak it in plain room temp water, or green tea to prevent bacteria activity (which will effect the flavor a little bit).
Germinated brown rice tastes so good: very clean flavor, slightly nutty and sweet.
Great for detoxing with! You can simply eat only or mostly sprouted brown rice for an extended period of time, and it will be very cleansing and healing for your body and mind.
If you can't stand eating just plain rice, you can dress it up a little bit - just try to keep it simple and healthy.
: add some milk (coconut, or sprouted almond milk), mashed banana, and cinnamon.Lunch
: add diced cucumber and avocado, and a pinch of Himalayan sea salt.Dinner
: add diced tomato and chopped fresh basil, and a pinch of salt and pepper.
Better than ihop.
- 4 - 5 slices of deliciously unhealthy fluffy white bread (like Sara Lee Artesano)
- 2 eggs
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 2 TBS milk (coconut recommended)
- 2 TBS butter
- Maple Syrup (real pure maple syrup highly recommended)
- Whipped Cream
- Melt 1 TBS butter in pan over low medium heat.
- Whisk together: eggs, milk, cinnamon, vanilla.
- When pan is ready, coat 1 piece of bread on both sides with the egg mixture, and put it in the pan. Cook for a few minutes, then turn. Should be slightly browned.
- My pan is big enough to cook 2 slices at a time. Then I melt the other TBS butter, and cook the other 2 slices. Sometimes there's enough egg-mixture left for an extra slice.
- Serve on a plate, topped with maple syrup and whip cream.
. . . P.S. about normal breads ::: glOOten is very bad for u ::: "gums up the works" ..
Sweet and spicy with a citrus "tang" - I love the flavor of this sauce! Brings a feeling of summer to wintertime. Not that we don't already have plenty of summer in winter here in Tucson...
- 1/2 cup orange juice (fresh squeezed is always better, but bottled will do)
- 1 overflowing TBS soy sauce
- 1/4 tsp red pepper flakes (use less or eliminate if you don't like spicy)
- 1 TBS brown sugar
- 1 clove garlic minced, or 1/2 tsp garlic powder (highly optional)
- 1 tsp ginger minced, or 1/4 tsp ground ginger
- 1 tsp arrowroot or cornstarch or (or flour, but use a little more)
- stir together all ingredients in small saucepan. Heat on medium, stirring until thickened. Turn off heat - continue to stir until it stops bubbling.
Delicious over a bed of rice and stir fried veggies! <3
There's nothing more nutritious than wild foods, and edible weeds I believe are especially good to eat considering how resilient they are. And they are free and abundant - I pick my mallow
in the alleyway across the street.
This is a great way to get some good wild greens into breakfast.
- 2 eggs
- 1 TBS milk (coconut recommended)
- 7-10 mallow leaves, chopped small
- 2 crimini mushrooms, chopped small
- 1/2 TBS butter
- 1/4 tsp salt
- 1/8 tsp (or more) turmeric
- sprinkle of pepper
- melt the butter in the pan over low-medium heat, add the salt.
- whisk together in a bowl: the eggs, milk, pepper, and turmeric. Stir in the chopped mallow and mushrooms.
- poor mixture into pan - cook for about a minute, then scramble (chop it up with the spatula and keep turning and mixing until cooked).
Goes great with some hash browns, also cooked in butter and salt. ♥
Simple & delicious, just the way I like it! This recipe makes enough for myself and 2 chihuahuas.Ingredients:
- 1TBS olive oil
- 1 Russet Potato
- 2 Eggs
- 1 TBS milk
- Herbs (I use fresh lemon thyme, holy basil, and rosemary... a dried italian blend is also fine)
- Shredded cheese
- Salsa (fire roasted flavor recommended)
- Add oil to pan over low-medium heat.
- Dice potato, add to pan.
- While potato cooks, whisk together the 2 eggs in a bowl with the milk.
- Cut up your herbs if you are using fresh.
- When the potatos are cooked to satisfaction, add in the eggs and herbs, and scramble it all together until the eggs are done.
- Transfer to a bowl, and add the cheese, salsa and salt to taste.
Dig in and enjoy!
This is a super simple recipe, and really delicious. It has become my favorite way to eat broccoli. The 4th ave Food Conspiracy Co-op
sometimes has it in their hot deli section.. not sure if my version is exactly the same but it's pretty good anyway.
- Broccoli (chopped, 1 head fresh or 1 bag frozen)
- 1 TBS fresh lemon juice
- red pepper flakes (I use the little packets from pizza hut deliveries)
- soy sauce (1 tsp or less).
- sprinkle of sesame seeds
Pan sear the broccoli (cook it on medium heat, covered, on one side until browned, then stir and cook a bit longer to your satisfaction).
Transfer broccoli to a dish and add the other ingredients according to your taste.
Don't overdo the soy-sauce or you'll ruin it.
layered.. thick.. cheezy.. and semi healthy
these quesadillas are kind of like mini mexican style pizzas.
a) 2 Tortillas (that will fit into bottom of pan)
b) 4 tablespoons Shredded Cheese (I like Almond Cheese -Pepper Jack flavor)
c) 1 Tofurky Deli Slice (I like the Italian flavor)
d) 1/8 cup Greens (spinach, pea shoots, fresh herbs, whatever you like)
e) 2 tablespoons Salsa (fireroasted from Sprouts is yummy)
1) Oil: place a spoonful of oil in pan, warm it up on the lowest temp.
2) Tortilla: Place one tortilla in the pan.
3) Cheese: Add a layer of shredded cheese.
4) Tofurky: tear up a slice of tofurky and spread it out over the cheese.
5) Greens: Add a thin and spread out layer of greens.
5) Tortilla: Place 2nd tortilla on top, and allow to cook for a moment.
6) Flip it over, and cook it for a moment, make sure cheese is melted.
7) Salsa: Remove the quesadilla from pan, add a spoonful of salsa on top and spread it out.
8) Fold the whole quesadilla in half, and dig in! You could use a fork if you're dainty like that, or just start biting into it like I do!