Peanut Chocolate Protein Balls
Peanut Chocolate Protein Balls
The tuna in this sandwich was substituted with you guessed it chickpeas!
Within the last few of months, seven to be exact, I have ventured along the path from vegetarian, pescetarian and now being fully vegan. Through trials and tribulations, I have come up with some very healthy vegan meals with help and guidance from (Pierre)
. I would love to share these new recipes and the knowledge that I acquired with you on my journey.
Let’s get into the anatomy of this sandwich because it is amazing.
I started off with a whole wheat multi-grain bread which was toasted over medium heat using avocado oil until golden brown. Next, we build the sandwich. I added homemade vegan avocado mayo, which was so delicious. Take a slice of bread and form a ring with kale leaves to hold in the delicious chickpea salad. Then add slices of cucumbers and tomatoes, red and onions. The other slice of bread is not to be forgotten and add a little sriracha. It’s optional but enhances the flavor profile dramatically.
It was delicious. If you don’t believe me try it out for yourself.
My Family discovered this Rugelach cookie and we instantly fell in love. It’s remained a family favorite ever since. I’m not sure if it’s the buttery sugary sweetness or the gooey middle, but something has us devouring them every chance we get. We can never have just one at a time, usually, it’s cookies by the handful! My mom, my aunt, my cousin and I would go to the store and get two large tubs; each a mix of raspberry and chocolate.
Now all grown up with expanding culinary skills; my mom sought out a recipe and then challenged me to make them myself! I mean if you’re going to do a pastry that is so loved, the only thing I can think is – go big or go home, right? That’s exactly what I did!! To the eager stomachs of my family members, these tasted even better than the ones we had grown up buying and decidedly fresher. Don’t believe me? Try it yourself and comment below with your results.
This recipe was so good and fun to make. I loved it. Initially, I intended to make this meal with shrimp but since my cousin has a shellfish allergy, I couldn’t. I changed the recipe to salmon. This decision resulted in some amazingly delicious tacos.
I started off with a salsa but not your normal type of salsa this salsa had pineapple in it.You might think pineapple salsa? But it was the perfect accompaniment. It has the right amount of zing, and sweetness to bring out the flavors in the salmon with the jerk seasoning and it is so good!.
To build the taco, I added plain coleslaw on the bottom of a lightly toasted tortilla. While it was cooking I cooked the salmon in the oven with some jerk seasoning and bake until well done. It’s a delicious recipe with bright sunny crunch. Give it a try it and comment below.
This savory Italian bread is incredible! I love making fresh bread, and with this dough being very similar to pizza, which I love, making this dish was even more enjoyable. Focaccia is usually drizzled with a little olive oil, sea salt, and maybe some rosemary.
But it is also another one of those versatile classics; there is so much to be done with a pan of focaccia! I wanted to include the simple, original ingredients and then develop the flavor profile even further by adding other fresh ingredients. Using a quality extra virgin olive oil certainly makes a difference here because the product is so straightforward in the first place. The more robust flavor of an extra virgin olive oil enhances the other ingredients. I took it a step further and infused some other flavors into the oil by heating them together. This made such a big difference!
And as I mentioned about the versatility of this recipe, all kinds of ingredients can top the focaccia. Personally, I used crab meat and olives, but use whatever calls to you! Freshly shredded cheese or roasted red peppers…. Comment below with ingredients you want to try with this focaccia.
This sweet cinnamon and sugar-coated Mexican treat is one of my all time favorites. Not because cinnamon is the main flavor in it. It’s always ironic for people when they find out my name is Synnamon. Then they find out that I went to Johnson and Wales, a culinary school, to learn more about culinary and baking and pastry arts. It also makes me smile.
This sweet treat is my favorite because it reminds me of my childhood. It makes me happy and warm. So naturally I enjoyed every minute of making it and even more while eating them all! My mom even complained that I didn’t save a single one for her!
From making the pat a choux*, an egg based dough that is made on the stove. Then immediately into hot frying oil. Finally I bathe every inch of the little fried bit of goodness in a cinnamon sugar mix. Then pop it in your mouth and enjoy!
This little treat was a little blast from the past when I was in high school in culinary class and need a quick pick me up. Or a couple of months ago when I was in college baking my life away making similar product like doughnuts and other pastries. These sweet and crunchy treats are sure to put a smile on even the meanest persons face!
*Beat air into the dough while evaporating the liquid. Then slowly add the eggs into the cooked dough until fully incorporated to create a ball of dough so that when it is cooked it can make a perfect hollow golden light shell.
Oh these are so fun! Sometimes I get in a mood and I just want to cook. I love coming up with my own recipes. I wasn’t sure what I wanted so I went into my fridge and looked for some ingredients. Cabbage , mushrooms, scallions, chicken and a few other things and I’m ready to go.
I had to brainstorm what to do with all the ingredients, and I didn’t want to make a normal chicken dish. I felt like I was on an episode of Chopped, prepped out all my ingredients and then I mixed all the ingredients together and add a thickening agent like corn flour so it call all stay together and not fall out.
This idea just popped up at me! They’re the perfect Thanksgiving appetizers. What’s your go to favorite spur of the moment meal, or what did you make for you thanksgiving appetizer ? Comment below and let me know.
For Thanksgiving I made pumpkin pie but this time I tried mini bite size pies of deliciousness. These are the perfect size, and they are delectable. For this recipe I used canned pumpkin quick, easy and simple. Normally I believe fresh is best but surprisingly this turned out just fine. Making this during the Thanksgiving madness you expect a few little bumps in the road when using canned ingredients, but, the recipe turned better than I imagined.
This is a family favorite, I’m not a big fan of pie but even I have to admit this was so yummy! If you don’t believe me just try it.
If you aren’t sold on warm buttery flaky golden crust with the perfect amount of flour to butter ratio that made the ideal crust consistency, or maybe the sweet cinnamon flavored pie filling blended with tons of freshly mixed spices, so that each miniature bite is filled to the brim with intense flavor? This will have you sold. Just so yummy! What’s your favorite way to enjoy some pumpkin goodness; a pie, muffin, bar; tell me below?
This very versatile recipe is one of the basics that uses the muffin method of mixing. It has the perfect consistency for a muffin with its a sweet and tangy flavor profile.
When it comes to baking l believe fresh is best. It makes such a difference in the flavor profile and the consistency of your product. This recipe is very interchange the flavor’s easily but be aware when changing the recipes from fresh ingredients to packaged or processed ingredients they tend to change the constancy, from the different moister content to the amount of sugar can make big differences in the texture and consistency of the batter.
This muffin is the perfect sweet treat on a hard day. You can even add some oats to the recipe and now you have a nutritious addition to your breakfast!