Recent Posts

Non-Dairy Chocolate Chip Cookies

Non-Dairy Chocolate Chip Cookies

Every week in my house it seems like someone is no longer eating something, which means I have to modify how I cook and bake. Unfortunately, I am the one who started this trend, so I know how to get around cooking with or without certain things. My husband is now no longer eating dairy and really limits his egg consumption. I had hoped to make these cookies gluten-free and vegan, but I didn’t have the egg replacement needed, so these cookies do contain 1 egg.

Feel free to replace with a flaxseed-egg the ratio for one egg = 1 tablespoon of flaxseed meal + 2.5 tablespoons of water. Make sure your flaxseed meal is ground well!

Non-Dairy Chocolate Chip Cookies

For those of who looking for a rich vegan alternative to the chewy chocolate chip cookie. These are so good, you won't miss a thing. You can also follow my recipe substitutions to make it fully vegan. A gluten-free recipe is soon coming.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36

Ingredients

  • 3/4  cup granulated sugar
  • 3/4  cup packed brown sugar
  • cup vegan butter softened
  • teaspoon vanilla
  • egg or 1 flaxseed egg 1 tablespoon flaxseed meal + 2.5 tablespoons of water
  • 2 1/4  cups of all-purpose flour
  • teaspoon baking soda
  • 1/2  teaspoon salt
  • cup coarsely chopped nuts optional
  • package 12 ounces Enjoy life semisweet chocolate chips (2 cups)

Instructions

  1. Combine the butter, sugars, vanilla extract and egg. Once combined fully, add your flour, salt, and baking soda.
  2. Preheat the over to 375 and bake 8 to 10 minutes. They will be a little soft when you take them out and let them cool for approximately 5 to 10 minutes.

Recipe Notes

Preheat the over to 375 and bake 8 to 10 minutes. They will be a little soft when you take them out and let them cool for approximately 5 to 10 minutes.

Simple & Homemade

 

Strawberry Banana Surprise Smoothie

Strawberry Banana Surprise Smoothie

The world just doesn’t feel right when I don’t put something green in my body. I’m positive it is more of a mental thing, but I need to have my vegetables.

I can drink “green drinks” forever and a day, but I don like to change the colors of my smoothies up from time-to-time. This smoothie consists of a healthy handful of strawberries, one banana, along milk and a little bit of spinach. No one would know if I never said a thing.

You can’t taste the spinach and you can’t see the spinach which is a win-win for Moms who have picky kids who protest eating their greens. You don’t have a toss in a basket load of greens into your smoothies, sometimes a handful of leaves is all you need to get some greens. Moms, this is a skill you want to master.

In addition, if you want to add a little pinch of goodness, you can sprinkle chia seeds on top!

Simple & Homemade

 

Rosehip Soap

Rosehip Soap

I found Rosehip Melt & Pour soap recipe on the Soap Queen’s page and fell in love. You can either purchase the products from Amazon, or order them in a nice little kit off of the Soap Queens page from Bramble Berry like I did. The total cost of the kit costs over $65 and has everything you need. You can even remove items if you already have them stocked at home.

When using a melt & pour recipe, you can play around with it as you see fit. It is pretty fool proof. I honestly can’t say that I have ever messed up a batch. Every bar I have ever made has been used until there was no more to use. I hope this helps to encourage you if you are nervous. You can’t mess this up.

Okay, so let’s get into what you will need:

Soap mold – I purchased a silicone mold that makes 8 bars from Amazon. I love them because once the soaps are done you can just pop them out. Most importantly, cleaning them is a breeze.

32 oz of Melt & Pour soap (I broke this up into half so over all this should give you about 16 bars of soap.

4 tsp of Rose Clay

2 tsp of Rosehip Powder

2 Tbsp spoon of Poppy seeds

0.3oz Lavender Essential Oil

0.3oz of Lemongrass Essential Oil

99% Isopropyl Alcohol (I only had 94%)

8oz Spray bottle

Instructions:

  1. Cut your melt & pour soap into cubes and place them in a bowl for later use.
  2. Get separate bowls for the rose clay and Rosehip powder and dissolve them in a Tbsp of alcohol. I didn’t follow the recipe because the clay got really thick so I kept adding alcohol until it was a good consistency to scoop until the soap.
  3. While the clay and Rosehip powder is dissolving, you can place the soap in a microwave for 30 seconds at a time. You can also use a double boiler if you don’t want to use the microwave which is what I have done.
  4. Once the soap melts, add the clay and the powder and stir thoroughly.
  5. Add in your poppyseed once the clay and rosehip power has been added.

A note of caution: Once you pour your soap into the molds do not move them. If you do too soon, you risk getting folds on the bottom of your soaps which won’t look pretty. I did this and the bottom of my soaps don’t look the best. I resolved this my second time around by placing my molds on a placemat and once poured, I moved the placemat to the location where the soaps will set for the next 24 to 48 hours. Also, you need to work fast because the soap will begin to harden (see bottom right soap). My daughter and I decided to add some lavender buds to some of the soaps to change things up a bit.

Something I didn’t do this time around, which I should have done was sprayed the bottom of my soaps with alcohol to get rid of the bubbles. This makes your soap look more smooth all around. I didn’t see many bubbles and didn’t feel like it, so I didn’t. I mean, seriously…you won’t even see the bubbles after your first use.

Voila! Once the soaps have set, you can pop them out of the molds and you now have a great exfoliant soap! The Rosehip powder is high in vitamin C and brightens the skins while the poppy seeds work as an exfoliant removing the dead skin cells. These soaps have a really good lather and the scent is both heavenly and relaxing!

Carrot Zucchini Muffins

Carrot Zucchini Muffins

I have become a huge fan of a restaurant in Chicago which shall go unnamed. They have healthy foods with options of vegetarian, vegan and gluten- free foods along with organically fed chicken and possibly other meats that I’m unaware of.

When dining at this restaurant I happened upon their carrot zucchini muffins and I instantly fell in love. You could say I was on the verge of obsessed with them. I would visit this restaurant so frequently, they knew my name and what I was coming to get as soon as I walked in the door.

Finally, one day I mentioned to the manager that I would just make them myself. Mind you I’ve asked other staff what was in them, but they would never tell me. This manager, perhaps because of my look of desperation showed me the ingredient list and as I stared with huge eyes. He suggested I quickly snap a photo with my camera if I’m going to make use of the information.

Though I didn’t have the measurements knowing what was in them was extremely important. Here is what I came up with.

 

 

Carrot Zucchini Muffins

Such a delicious treat you will honestly forget they are good for you.

Ingredients

  • 2 cups of shredded carrots
  • 1 cup of shredded zucchini
  • ¾ cup of flaked coconut
  • ½ cup of chopped walnuts
  • 2 cups of flour
  • 1- ¼ cups sugar
  • 1 tablespoon of ground cinnamon
  • 2 teaspoon baking soda
  • ½ teaspoon of salt
  • 2 eggs
  • ¾ cup of canola oil
  • 1 teaspoon of vanilla extract

Instructions

  1. Preheat oven to 375 degrees

  2. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened. Yes, I used my Kitchen-Aid mixer 🙂
  3. Fold in carrot mixture. Fill greased or paper-lined muffin cups 2/3s full. I like to use an ice cream scoop.
  4. Bake 20 to 22 minutes

Recipe Notes

Recipe yields 18 muffins