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Tuesday, January 19, 2016

Banana Pancakes-Gluten Free and Vegan

There are a lot of gluten free pancake recipes out there, but this is the one I like best.  I made just a couple of changes from the original recipe, but you can find the original one HERE, you do have to scroll down, down, down, there are like 10 pictures of the same banana pancakes before you get to the actual recipe. Here is my adaptation.

  • 2 cups gluten free baking mix
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup almond milk
  • 2 tablespoons agave syrup
  • 2 teaspoons vanilla
  • 1 tablespoon extra virgin olive oil
  • 2 bananas

Some day I should learn more about taking photos, when I have a free minute.  Or maybe just read a bit and practice more.  Hmmmm.  But they were delicious.  Phillip was not as much of a fan, they are denser than my regular whole grain pancakes. Enjoy!

Thursday, January 14, 2016

Potato-Vegan Chorizo Sopes

This is SOOO delicious.  But again takes more time than I am willing to put into a recipe.  Jackson, however, enjoys making these more elaborate dinners on the weekend when he is off.  So this is one that he has made and we ALL enjoy.  I think we have had it three times in the last month and a half.  Here are the links:

This is the original recipe HERE 

And here is the site where you can find the Vegan Chorizo 
I omit the avocado crema because of my dietary issues, but this is an easy one to make completely vegan by using a non dairy replacement for the crema.


Tuesday, January 12, 2016

Facial Wash

Every time I go to make this facial wash, I can't remember where I saved the link, so I save it again....somewhere....and move on.  I dislike searching for it every time, so I am linking it on my blog.  My son really likes this facial wash and I like that it contains ingredients I know and can pronounce.  Here is the link, but I am copying it below just in case the link disappears in the future.

1/2 cup (125ml) Lime Hydrosol OR Lavender Hydrosol (my son prefers the lime)
2 tablespoons (30ml) Vegetable Glycerin
2 tablespoons (30ml) Aloe Vera gel
3 drops Petitgrain essential oil
3 drops Lemongrass essential oil
3 drops Tea Tree essential oil
1 drop Chamomile OR Ylang Ylang essential oil (I use Chamomile)
5 drops Grapefruit Seed Extract (natural preservative)
- See more at:

Please visit the site and let them know how much you enjoy this.  

Thursday, January 7, 2016


I grew up eating Needhams.  I was talking about them this year just before Christmas, and my boys thought it sounded "gross" to have potato in a candy.  So I decided to make some.  Every recipe I found online was the same.  The Portland Press Herald has the recipe so I am linking it here.  But here is the recipe with my dietary tweaks.

3/4 cup hot mashed potatoes
1/2 cup Earth Balance, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (2-pound) bag confectioners sugar
2 cups firmly packed shredded coconut
12-ounce bag of chocolate chips (dairy free for me)

And here is my picture of the end product. I blended all ingredients except the chocolate, in my mixer, I did not heat it in a double boiler as the recipe suggests.  I also don't think I used quite as much confectioners sugar, I just kept adding until it was a nice and thick.  I just pressed the coconut mixture in a 9X13 pan and the poured the melted chocolate on top. (OK so maybe I changed the recipe just a bit) Refrigerate and then cut.  That seemed easier than dipping each one.  Delicious and just like I remember.

Tuesday, January 5, 2016

Squash Mac and Cheese

This is a recipe I have made several times over the last few weeks.  My boys prefer this to any regular mac and cheese.  I have made a couple small changes but otherwise cook as is.  I will post my changes but here is the original recipe so check it out.

    1 acorn squash 
    1 cup low-sodium vegetable broth 
    1 cups skim milk
    Pinch of nutmeg
    Pinch of cayenne pepper
    3/4 teaspoon salt
    Freshly ground black pepper
    1 pound whole wheat spirals 
    1 cup shredded extra-sharp cheddar cheese
    2 tablespoons Parmesan cheese, grated
    1/2 cup part-skim ricotta cheese

    I precook the squash earlier in the day.  I just pierce the skin with a knife in a few places and stick it in the oven for 30 minutes or so, or in the microwave for about 6 minutes.  To tell if it is done I just feel the skin, if it is soft the inside is done.  I let it cool then it is easy to just cut in half, discard the seeds and scoop out the flesh.  So when I am ready to make this I just combine the squash, veg broth, milk, seasonings and cheese in a bowl.  Wait for my pasta to cook, then drain and add the pasta to the mix.  Put it into a casserole dish and sprinkle with a little more parm cheese and bread crumbs and it is ready to go into the oven.  375 degrees for about 30 minutes.  EASY!