1/2 lb cherry tomatoes cut in half 1/4 red onion thinly sliced 1 clove of garlic minced 1/4 cup olive oil 1 Tbsp. red wine vinegar juice of 1 lemon fresh basil ( 1/4 cup chopped or more if you like) fresh ground pepper to taste salt to taste Mix every thing together and store… Continue reading Marinated Cherry Tomatoes
Author: simplyinthekitchenblog
"Believe in yourself and you can do anything" .
Loving life, working hard, helping others.
NOT Potato Salad
This is for my sister. She is diabetic and cannot eat potatoes due to the high amount of carbohydrate in a single potato. She loves potato salad but can no longer eat it and with another summer season soon upon us I have made an alternative that turned out to be very close to what… Continue reading NOT Potato Salad
Rhubarb Custard Crisp
RHUBARB CUSTARD 4 cups diced rhubarb 1 cup date puree 3 eggs 1/4 cup flax meal Cover diced rhubarb and with boiling water. Let stand 5 min. Drain. Mix in date puree, eggs and flax meal. Pour into a glass baking dish that is approx 9″ square and at least 3 ” deep. CRISP TOPPING… Continue reading Rhubarb Custard Crisp
Smoothies For Breakfast
Makes 2 1 1/2 cups unsweetened almond or oat milk 1 banana 2/3 cup frozen blueberries 2 Tbsp. natural peanut butter 2 Tbsp. chia seeds Blend together and enjoy.
Pancakes (no syrup needed)
1/2 cup flour (your favorite kind; can make gluten free using flax meal) 1/2 oat bran 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp.salt 1/2 cup milk (any kind) 1/2 cup unsweetened apple sauce (or just finely grated apple) 2 T melted butter 1 egg Mix all dry ingredients. Add wet ingredients and stir.… Continue reading Pancakes (no syrup needed)
Rhubarb Cheesecake
Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min. Crust 1 cup flour 1/2 cup oats… Continue reading Rhubarb Cheesecake
Ketchup
1 small can tomato paste (156 ml) 1 Tbsp. date puree 2 Tbsp. vinegar 1/8 tsp. onion powder salt and pepper to taste Whisk all ingredients together and enjoy.
Chocolate Fruit and Nut Bars
8 oz dates (if dates are on the dry side add 2 Tbsp. water and soften in microwave for approx 1 min.) 2 oz almonds 2 oz cashews 2 oz coconut 1 oz cocoa 1 oz 95% Lindt chocolate 1/2 tsp. vanilla Place dates, vanilla and cocoa in food processor and puree. Remove to a… Continue reading Chocolate Fruit and Nut Bars
Bran and Fruit Muffins
2 cups flour (your favorite kind) 2 cups oat bran (can use wheat bran or flax flour) 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 3/4 cup frozen or fresh cranberries or raisins 3/4 cup date puree 1/2 cup fresh orange juice 1/2 cup strong coffee (or water) 1 cup milk (I use… Continue reading Bran and Fruit Muffins
Peanut Butter Cheesecake
update February 2024 This is a no bake, sugar free, cheesecake. I have added 2 more options for the base of this cheesecake. Makes approx. 10 small mason jars or 1 6″ spring form pan. This recipe can be doubled to make a 9″ spring form pan as well. Crust (original) 3/4 cup total (almond,… Continue reading Peanut Butter Cheesecake
