Posted in family, Food, mom cooks, Pioneer Woman Kitchenware, writing

Strawberry Banana Bread

Ingredients:

  • 1 stick butter ( 1/2 cup), softened
  • 1 cup granulated sugar
  • 2 large eggs ( room temperature)
  • 3 ripe bananas, mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh strawberries chopped and tossed in 1 tablespoon of flour

Instructions:

  1. Preheat oven to 350F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  3. In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift all dry ingredients: flour, salt, and baking soda. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. Do Not Over-mix! Fold in floured covered strawberries.
  5. Pour batter into prepared loaf pans and bake at 375f for 15 minutes. Reduce heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into the center comes out clean.
  6. Let it cool completely before removing from loaf pans.
  7. Enjoy it with a mug of tea!
Posted in family, Food, healthy meals, inspiration, life, mom cooks, salad lovers, vegan, writing

Quinoa Salad

Quinoa is one of the world’s most popular health foods. It is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. Indulge into one of my favorite Quinoa salads.

Ingredients:

    2 tablespoons vegetable oil
    1 tablespoon garlic paste
    15 oz black beans
    15 oz corn
    3 roma tomatoes, diced
    1 cup quinoa, rinsed
    2 cups vegetable stock
    1 tablespoon chili powder (as desired)
    2 teaspoons cumin
    2 teaspoon Himalayan salt
    1 teaspoon pepper
    1 avocado, cubed
    1 lime, juiced
    fresh cilantro, to garnish

Directions:

  1. Heat the oil in a large pan over medium heat. Add the garlic and cook for about 2 minutes, until softened.
  2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.

👩🏻‍🍳Enjoy!

Posted in family, Food, mom cooks, writing

Best Yogurt Parfait Ever

IMG_4969Ingredients:

Directions:

  1. Pour the yogurt into a bowl. 
  2. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
  3. Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.IMG_4854
  4. When you are ready to serve, place a small handful of berries (or other fruit) into a   bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

Posted in writing

Tuna-Almond Salad Sandwich

Tuna on the Go.

Ingredients:

Directions:

  • In a glass bowl, mix the ingredients ( red onions, tomatoes, celery, black pepper, Himalayan, Mayo, pomegranate, tuna) together – Blend in the tuna by separating the big chucks.
  • Scoop two tablespoons of the tuna-almond salad on a leaf of lettuce or on a slice of toasted bread.
  • Sprinkle the top with toasted almonds
  • Enjoy it with friends and family
Posted in family, Food, healthy meals, inspiration, life, mom cooks, Pioneer Woman Kitchenware, vegan

Reach for a Peach

Ingredients

Instructions

  • Chia pudding: combine the chia seeds, syrup, and almond milk in a bowl. Mix together, then refrigerate to set for 2 hours.
  • The middle crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes.
  • In a food processor, chop the toasted oats and pecans along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
  • The peaches: slice the peaches in half and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
  • Divide the chia pudding evenly among two Jason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble.
  • Sprinkle with a touch of crumble topping and enjoy!

©️Kalida Corner

Posted in Food, summer, vegan, writing

Fig-Apricot Bombs

Ingredients:

1/2 cup chopped walnuts or nut of choice

6 oz dried apricots

6 oz dried figs

2 tbsp dark chocolate chips

dash of Himalayan salt

3 tbsp unsweetened coconut flakes for coating

Directions:

  • Remove fig stems
  • Place the figs, apricots, nuts, chocolate chips in food processor.
  • Blend until finely chopped.
  • The chocolate chips will still have some larger pieces, but just keep them mixed with the batter.
  • Transfer into a large bowl and add a pinch of salt
  • Mix well and then roll into mini balls.
  • Roll each mini ball in the coconut flakes
  • Place on wide plate and refrigerate for 15 minutes.

Enjoy with a cup of tea!

Happy Reading 📔

©️Kalida Corner

Posted in Food, healthy meals, life, mom cooks, salad lovers, summer, writing

Bake & Toss

Serves: 4 servings

Ingredients

2 large sweet potatoes

1 medium red onion

15 oz chickpeas, rinsed and drained

½ cup olive oil

¼ cup lemon juice

2 tablespoons garlic, minced ( used garlic paste)

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne

Himalayan salt, to taste

Black pepper, to taste

3 oz mixed greens

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tablespoons dried cranberries (optional)

Directions:

  • Preheat the oven to 425ºF.
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion.
  • Add the chickpeas to the other half of the baking sheet.
  • In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender.
  • Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱

©️Kalida Corner

Posted in dairy free, Food, healthy ice cream, mom cooks, summer, writing

Dairy-Free Ice Cream

Serves: 4-6 servings

Ingredients:

Almond Butter Ice Cream

3 medium bananas, sliced and frozen

¼ cup Coconut Cream 🥥

½ cup Organic Almond Butter – unsalted & unsweetened- Creamy

3 tablespoons Organic Maple Syrup

1 teaspoon Pure Vanilla Extract (optional)

Almond Butter Swirl

• ¼ cup Organic Almond Butter – unsalted & unsweetened- Creamy

Directions:

  1. Add bananas to a Food Processor . Blend until crumbly. Add coconut cream and blend until smooth.
  2. Add ½ cup almond butter, maple syrup and vanilla. Blend until smooth, scraping down the sides of the processor as needed.
  3. Pour half of the mixture into a freezer-friendly – used Pirex . Tap the container a few times to create an even layer. Drizzle about 2 tablespoons of almond butter over this layer of ice cream in a large zigzag pattern, creating big pockets of almond butter. Keep it uneven for more chunky swirls.
  4. Pour the remaining half of the ice cream mixture over the almond butter swirl.
  5. Drizzle the remaining 2 tablespoons of almond butter over the ice cream. Dip a butter knife straight down into the ice cream, almost hitting the bottom of the container. Gently swirl the knife around the ice cream in a clockwise motion–starting near the edge of the container and ending in the center, creating pretty almond butter swirls. Do not over-stir, as that will fully mix the almond butter into the ice cream and remove swirls.
  6. Freeze for 3-4 hours, or until completely frozen. Allow to thaw for 4 minutes before scooping.
  7. Sprinkle Cacao Nibs & Coconut Chips Toasted for a crunchy delight!

Happy & Healthy Summer⛱

©️Kalida Corner

Posted in family, Food, healthy meals, inspiration, Journey, life, mom cooks, Photography, Pioneer Woman Kitchenware, salad lovers, writing

Light Lunch

Ingredients:

For 4 wild salmon filets (6 oz each)

  • 1/4 tsp Himalayan salt (as desired)
  • 1/4 tsp black pepper
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Parchment Paper sheet

For the basil bruschetta: (makes 2 1/4 cups)

  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin oil
  • 1 tbsp  balsamic vinegar
  • Himalayan salt and fresh cracked pepper to taste ( as desired)
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, choppedKalida Corner

Directions:

  1. Combine onion, olive oil, balsamic vinegar, 1/4 tsp salt and pepper. Set aside a 5 minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes.
  3. Preheat oven to 350. Place the parchment paper on a baking sheet and place the filets on the top of the paper.
  4. Drizzle olive oil on the filets, sprinkle with salt and pepper.
  5. Bake for 20 minutes. Remove from oven and let rest for 2 minutes
  6. Serve topped each with generous 1/2 cup basil bruschetta.
Posted in family, Food, healthy meals, inspiration, life, mom cooks, Photography, Pioneer Woman Kitchenware, writing

Make it Healthy

Here’s my favorite healthy mashed thyme-potatoes recipe:

  • Ingredients:

2 cups organic Russet potatoes (skin on)

2 cups veggie stock/broth.  Directions for Veggie Broth

2 tbsp grass-fed ghee

2 tbsp chopped fresh thyme or rosemary

2 cloves garlic, minced ( used 1tbsp garlic paste)

1 tsp ginger paste

1 tsp Himalayan salt ( as desired)

1/4 tsp freshly ground black pepper

  • Directions
  1. Cut your potatoes into fourths and boil in the stock for 10-15 minutes, until soft.
  2. Meanwhile, in a wide bowl combine the rest of the ingredients ( thyme, garlic, ginger, salt, pepper, and ghee).
  3. Transfer potatoes to the mixed ingredients bowl and add 1/2 cup of the cooking liquid.
  4. Mash with the potato masher.
  5. Mix well; stir in more broth or stock as needed for desired consistency.