One Minute Recipes – Skinny Microwave Banana Mug Cake

The Purple Almond

For this week’s morning videos, I’m going to focus on “mug recipes”. While I don’t typically advocate using the microwave, sometimes it’s warranted, due to lack of time. For today’s recipe, I have a healthy “Banana mug cake”.  If you can’t have nuts, swap the almond butter for SunButter (Sunflower seed butter). If you’re like me, and can’t eat oats or grains, use Cassava Flour (NOT tapioca flour).

Have a wonderful day everyone!

Let us stop for a moment to pray and meditate.

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Obsessive, Moi?

Tripping Through Treacle

As regular readers will know, I follow theOvercoming Multiple Sclerosis (OMS)lifestyle approach to help me feel in control of my MS. The fundamentals of OMS areexplained here and, believe me, in regards to diet, it was ahugelifestyle shift for me. Gone are the dairy milk chocolate bars dunked in tea and the boxes of melted Camembert I devoured at Christmas time with hunks of bread. Now, my diet is mainly dairy-free and plant-based but with some fish and seafood. It’s amazing how quickly your body adapts, especially when you make the effort to look into alternatives that can also be considered treats – I now love 100% cocoa chocolate, whereas in the past it was just a bit too bitter. I have adapted old recipes, like chocolate cupcakes, to dairy and egg free ones that taste just as good (ask my kids!) as the ones…

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Forks over Knives Cherry Chocolate Chip Bliss Balls

This recipe was super easy and came out really good. My only issue is I could have used a little MORE water to bind them better. I warn you they are easily…

Source: Forks over Knives Cherry Chocolate Chip Bliss Balls

Today’s Featured Blog…VFoodJourney!

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Originally posted on VfoodJourney:
2 servings; 10 min preparation; 30 min cooking time. Eating lean protein after your workout is the best way to recover your muscles. That’s exactly what I needed yesterday after my heavy training, so I made…

Thankful Thursday: 8 Cuts Every Cook Should Know – International Recipe’s

The Purple Almond

This Thankful Thursday article comes to us from Chef Gustavo Pasquini, author of the blog International Recipes. I am posting this article with the uncertainty as to the activity of this blog, since the most recent article I can find is from October, 2016, with a testimonial posted in January, 2017. With that said, I felt compelled to share it with you. This site has many phenomenal, chef quality recipes, and a few free e-books, examples of his international recipes book series.

Chef Pasquini studied at Senac, Juiz de Fora in Brazil. Chef Pasquini worked in a local restaurant, traveled to Ireland, worked in a restaurant there. In 2014, he traveled to Thailand, learned asian techniques, and took a courses at Le Cordon Bleu in Bangkock. After completing the advanced cooking level, he moved to Italy, where he learned Mediterranean Techniques, before returning to Brazil, where he currently lives.

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Raspberry Truffle Brownies from Forks over Knives

A yummy recipe from Forks over Knives for Father’s Day. Happy Father’s Day to all the dads out there. Raspberry Truffle Brownies Ingredients 4 oz…

Source: Raspberry Truffle Brownies from Forks over Knives

Danny’s World: A Trip To the Farmer’s Market

I joked today with my friend Halston that you know you’re getting old when your adventure for the day is a trip to the farmer’s market.  Charlotte’s market is pretty cool though with a lot of stuff to look at and some interesting people…

At least the view is nice…


And we got flowers!!  

Vegetarian Enchiladas

MSnubutterflies

Ingredients:

  • 1/2 Cup Onion chopped
  • 2 Cloves Garlic
  • 1/2 Cup Green Bell Pepper chopped
  • 1/2 Cup Red Bell Pepper chopped
  • 1 Cup Celery Chopped
  • 2 1/2 Cups of Corn
  • 1 LB. Black Beans
  • 2 Roma Tomatoes
  • 2 to 3 Cups Spinach
  • 1 lime
  • 1 Cup Green Chilies or Green Enchilada Sauce
  • 11/2 Cups homemade or 1 can Cream of Mushroom Soup
  • 2 tsp. Cumin
  • 1/4 tsp. Cinnamon
  • 1 tsp. Red Chili Flakes
  • 1/4 tsp. Cayenne
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1/4 tsp. Fresh Oregano
  • Almond Pepper Jack Cheese ( or what ever you prefer)
  • Fresh Cilantro
  • Corn Tortillas

Enchilada Sauce

I think I was low on green sauce and didn’t have any green chilies. Me being me I found a way to make the green chili sauce stretch. I found out that I liked this version better than my original vegetarian enchiladas. They didn’t dry out as much…

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