Tag: kalidacorner

Posted in family, Food, healthy meals, inspiration, life, mom cooks, Pioneer Woman Kitchenware, vegan

Reach for a Peach

Posted on by Kalida AK

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, healthy meals, life, mom cooks, salad lovers, summer, writing

Bake & Toss

Posted on by Kalida AK

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

Posted on by Kalida AK

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

Posted on by Kalida AK

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.