I was so honored to have been asked by Becky over at The Cookie Rookie to write a guest post! Not only is she a cherished friend, she’s my blogger inspiration! She has helped me SO much along the way..I would never would have been able to navigate this blogosphere without her! She has wonderful recipes and mouth watering photos…and a pretty cute cat and dog duo
Click here to head over to her site and check out my sinfully sweet Blackberry Apple Crisp recipe!
Keep those ovens turned off for a little while longer! Here’s another no-bake recipe perfect for a hot summer day!
A simple, wholesome and healthy dessert that is a fun fruit filled twist on pizza!
A creamed coconut filling, chocolate crust, fresh fruit and a drizzle of cacao sauce for good measure!
I was inspired from this beautiful dessert pizza and used creamed coconut by Let’s Do…Organic. Can’t find creamed coconut where you live? Use canned coconut milk and make coconut whipped cream instead! Or try out the cashew cream filling in the original recipe! For a raw/grain free crust, substitute raw nuts in place of the oats. You can mix up the fruit topping too…blueberries and bananas would be a splendid combination!
note: nutrition info does not include cacao drizzle
Recipe type: Dessert
1 cup pitted dates, soaked and drained
½ cup pecans
½ cup old fashioned oats
¼ cup raw cacao powder or cocoa powder
½ tablespoon coconut oil, melted
½ teaspoon pure vanilla extract
1 7oz package creamed coconut, softened
1 tablespoon agave or maple syrup
½ teaspoon pure vanilla extract
3 kiwis, peeled and sliced
1 cup strawberries, sliced
¼ cup mini-chocolate chips
Soak dates in warm water for 10 minutes and drain. Add dates, pecans, oats, cacao powder, coconut oil and vanilla extract to a food processor and pulse until well combined and a "dough" is formed. Transfer dough to an 8 inch tart pan or pie plate and evenly press down creating a crust. Set aside.
Meanwhile, in a medium bowl combine soften creamed coconut, agave and vanilla extract. Using a handheld blender, blend until well combined and smooth. Pour on top of crust. Top with fresh fruit and chocolate chips. Place in refrigerator for 30 minutes to set. Add a drizzle of cacao sauce before serving and enjoy!
Here is a simple and healthy quick meal for a hectic week!
Last week we took a stay-cation of sorts. I don’t think you can actually classify it as a relaxing stay-cation, but it sure was exciting! Our house is being built!!! We are building a modular home through Dreamline Homes and it was delivered and snapped into place last week! Something about watching your dream home swing in the air sends your stress level through the roof! The speedy process of modular home building left us with our heads spinning and we needed to take a break from it all, hence the slacking in blog posts!
We’ve been running around making decisions on countertops, lighting, doors, etc…. Needless to say, not much time has been spent cooking! Meals these days are more like hummus and crackers, trail mix, fruit and avocado sandwiches. The occasional mega chocolate chunk cookie and sugar laden iced coffee may have been thrown in the mix as well…whoopsies!
This pasta salad was one of the quick meals whipped together in our hectic week! It didn’t turn out half bad! I have to say, I was mighty pleased with it!
I love the combination of sundried tomatoes, asparagus and portobello mushrooms! It makes for a satisfying summer meal served warm or cold! The crushed red pepper flakes lends a little heat and fresh basil brightens the dish! I added the red pepper flakes after I scooped out a bowl for Noah, he’s not one for spice!
sundried tomato pasta salad with asparagus and portobello mushrooms ~vegan~
8 ounces pasta of your choice (i used gluten free rotini)
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2½ cups portobello mushrooms, chopped
1 cup asparagus, chopped
¾ cup sundried tomatoes jarred in oil, drained and sliced
sea salt and pepper to taste
¼ cup fresh basil, chopped
½ teaspoon crushed red pepper flakes
Cook pasta according to package.
Meanwhile, add olive oil to a large skillet over medium high heat. Add garlic and sauté until fragrant. Add chopped mushrooms and asparagus and sauté until mushrooms are softened and asparagus is tender crisp. (You may need to add a few drops of water) Stir in sundried tomatoes. Add cooked pasta and season with sea salt and pepper. Top with fresh basil and crushed red pepper flakes. Enjoy warm or cold!
If using sundried tomatoes that are not packed in oil, soak in warm water to plump before adding to the pasta. For a gluten-free version, use a gluten-free pasta of your choice.
Makes you wonder, Portobello vs Portabella???
What’s your vote?
I’m sticking with portobellosince it reminds me of that song Portobello Road in one of my favorite movies Bedknobs and Broomsticks. Remember that one with Angela Lansbury? I know, a bit off subject, but who doesn’t love Angela Lansbury?!?! Murder She Wrote, come on!!!