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Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream

Add to ❤ Favorites Pomegranate Pistachio Cupcakes with Greek Yogurt Buttercream are a sweet and tangy spin on the classic yellow cake. Made from scratch with fresh lime zest, pomegranate seeds, pistachios and ginger beer, these Pomegranate Pistachio Cupcakes are the perfect compliment to whipped Greek Yogurt Buttercream. Ingredients for 16 cupcakes Greek Yogurt Buttercream 1 1/4 cup salted butter, room temperature 12 oz (or 3 cups) powdered sugar, sifted 1/2 cup vanilla greek yogurt, strained (see note below) 2 teaspoons vanilla extract Pomegranate Pistachio Cupcakes 6 oz (1 1/2 cups) cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon sea salt 2 eggs room temperature, yolks and whites separated 5.25 oz (3/4 cup) organic sugar 1/2 cup salted butter, room temperature 1 tablespoon lime zest 1 tablespoon lime juice 1/2 cup ginger beer, room temperature, but don’t open the can/bottle until ready to add to cake 1/4 teaspoon almond extract 2 teaspoons vanilla extract 1 cup pomegranate seeds, plus more for decorating (see note) 1/2 cup chopped pistachios, plus more for decorating Read the Instructions here  

Chocolate Frosted Brownies

Add to ❤ Favorites These homemade frosted brownies start with fudge brownies and are topped with a luscious chocolate buttercream frosting. Ingredients for 16 brownies For the Brownies ¾ cup (106 grams) all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup (113 grams) unsalted butter, cut into cubes 3 ounces unsweetened chocolate, finely chopped ½ cup (99 grams) granulated sugar ½ cup (99 grams) light brown sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract ½ cup (85 grams) semisweet chocolate chips For the Frosting 6 tablespoons (85 grams) unsalted butter, at room temperature ¼ cup (21 grams) unsweetened cocoa powder ¼ teaspoon salt 1¼ cups (142 grams) powdered sugar 1 tablespoon milk ½ teaspoon vanilla extract ¼ cup (60 ml) heavy cream 3 tablespoons Ovaltine chocolate malt powder Read the Instructions here  

Roasted Cauliflower And Ricotta Grandma Pie

Add to ❤ Favorites A delicious deep dish pizza baked in a big tray is perfect for a party or gathering. Plant based, this Grandma Pie is gorgeous with the roasted cauliflower and all the salty punchy flavours of the Mediterranean – capers and olives dotted over mozzarella and ricotta on a thin and crispy pizza base. Ingredients for a 36 X 28 cm baking tray for the cauliflower 1 small head (700g) of cauliflower florets 1 large lemon, cut into quarters and seeded 5 garlic cloves, minced ¼ cup (45g) drained and chopped capers ¼ cup (45g) pitted and chopped green olives ¼ cup (60ml) olive oil 1 teaspoon sea salt flakes (or to taste) freshly ground black pepper for the breadcrumbs 1 cup fresh breadcrumbs ¼ cup (60ml) olive oil ½ cup grated parmesan for the pizza base 750 g unbleached baker’s flour (or regular baker’s flour) 200g semolina 2 teaspoons sea salt flakes 1 tablespoon caster sugar 1 tablespoon (12g) dried yeast 2 tablespoons olive oil extra flour for dusting to assemble 1½ cups mozzarella, grated 1 cup ricotta ½ cup freshly chopped parsley drizzle of olive oil Read the Instructions here  

Super Salad Sprinkle Recipe

Add to ❤ Favorites The nuts and seeds in the sprinkle contain good fats, unlike salads that take their flavour from oily or creamy dressings. And adding a shake of the Super Salad Sprinkle to the top of your salad just before serving ensures a lovely textural contrast and crunch to prevent a soggy salad. ½ cup raw almonds ½ cup raw pistachios ½ cup sunflower seeds ½ cup pumpkin seeds ¼ cup sesame seeds 2 tablespoons tamari Read the Instructions here  

Caramelised Lime Prawns

Add to ❤ Favorites It’s lovely and light, just perfect for summer and best of all, you can have it from wok to table in just under 10 minutes! Ingredients for 2 servings 250g medium green prawns, peeled, deveined 1 teaspoon vegetable oil 2 tablespoons lime juice 3 tablespoons brown sugar 1 teaspoon fish sauce 1 tablespoon soy sauce 1/2 teaspoon chilli flakes 100g rocket leaves 1 avocado, chopped Read the Instructions here  

Blueberry Limoncello Yogurt Ciambellone

Add to ❤ Favorites The cake is fluffy and light with a good hint of lemon and the blueberry make it even more moist. If you serve this to kids, you can skip the extra Limoncello on the top. As for the one inside the cake, I wouldn’t fret too much as the alcohol will evaporate in the oven. Ingredients for 1 round cake pan 125 ml – ½ cup plain yogurt 250 gms – 2 cups plain flour 125 gms – ¾ cup potato flour 80 ml – ⅓ cup Limoncello (plus more to brush the top) 1 sachet yeast for sweets or 3 tsp baking powder 250 gms 1 ¼ cups granulated sugar 60 ml – ¼ cup vegetable oil 3 eggs 1 tsp lemon essence 125 gms – 4.5 oz. blueberries Read the Instructions here  

Greek Lemon Orzo Salad

Add to ❤ Favorites A fabulous side, great for taking to gatherings, and substantial enough to have as a meal, this Lemon Orzo Salad tastes like a Greek Salad with a bright zesty lemon dressing! As vegetable sizes can differ, adjust the quantities to your taste. Ingredients for 6 servings 1 cup / 200g risoni / orzo pasta 350g / 12 oz cherry tomatoes, halved (or 2 large tomatoes) 2 Lebanese / Persian cucumbers, diced 150g / 5 oz firm feta, cut into ½cm/ ½” cubes ¼ – ½ red onion, cut into wedges and sliced thinly 1 green capsicum/bell pepper, cut into 3 cm / 2.25″ strips (Note 1) 150g/5oz whole black olives, seed in (adjust qty to taste) 1½ teaspoons dried oregano Dressing 2 tsp lemon zest 3 tbsp lemon juice 5 tbsp olive oil 1 tsp Dijon mustard (or other mild mustard) 1 garlic clove, minced 1 tsp sugar ½ tsp salt Black pepper Read the Instructions here  

Spinach and Feta Pita Pizza

Add to ❤ Favorites These Spinach and Feta Pita Pizzas are a great appetizer or even filling enough for a meal. Only 350 calories per pizza so you don’t have to feel guilty about anything. Ingredients for 6 servings 1 (6 ounce) jar sun-dried tomato pesto (see Note) 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, seeded and chopped 1 bunch spinach, chopped 4 fresh mushrooms, sliced ½ cup crumbled feta cheese 2 tablespoons grated Parmesan cheese 3 tablespoons olive oil ground black pepper to taste Read the Instructions here  

Spinach and Roasted Beet Salad

Add to ❤ Favorites Tender spinach topped with flavorful roasted beets, berries and nuts. Ingredients for 6 servings 12 ounces fresh baby spinach leaves 1 pound roasted beets, peeled and sliced 4 ounces soft goat cheese crumbles 3/4 cup dried cranberries 3/4 cup toasted walnuts 1/2 small red onion, thinly sliced Read the Instructions here  

Chocolate Dipped Sesame Almond Breakfast Cookies

Add to ❤ Favorites These 6 ingredient Chocolate Dipped Sesame Almond Cookies are delicious to snack on and heart enough for a quick breakfast Ingredients for 8 cookies 3/4 cup almond meal 1/4 cup Simply Sesame’s Vanilla with Almond Bites Spread 1 egg 1/4 cup coconut sugar 1/4 teaspoon almond extract a pinch of salt 1/2 cup good quality chocolate for melting Read the Instructions here  

Homemade Creamy Chicken Noodle Soup

Add to ❤ Favorites This chunky soup is totally hearty and chock-full of chicken, vegetables, and thick egg noodles. So good for the soul to help you feel all warm inside! We like creamy soups just as much as broth-y soups, and this soup can be prepared with or without milk, whichever you prefer . . . both have tremendous flavor! Ingredients for 4 servings 1 gallon homemade chicken broth (see note below) 4 cups of cooked chicken, diced or shredded 3 cups fresh mushrooms, chopped into ½” pieces, do not mince ½ stick of butter 2 cups of sliced carrots 2 cups of sliced celery, included leaves 1 cup of Italian parsley, minced 2 cups of frozen green peas ½ to 1 bag of thick egg noodles (I use Reeme’s brand) 4 cups whole milk (more if you like your soup less thick) ½ cup flour ½ tsp. sage 1 tsp. thyme ½ tsp. pepper 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand) Read the Instructions here  

Healthy Banana Oatmeal Snack Cake

Add to ❤ Favorites This easy recipe is perfect for a guilt-free breakfast or snack! It has the same sweetness level as muffins, and it’s full of fresh fruity flavor. The snack cake will keep for at least one week if stored in an airtight container in the refrigerator. Ingredients for 16 slices 1 ½ cups (150g) instant oats (measured like this and gluten-free, if necessary) 1 ¼ cups (150g) whole wheat or gluten-free* flour (measured like this) 1 ½ tsp baking powder ½ tsp baking soda 2 tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp salt 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly 2 large egg whites, room temperature 2 tsp vanilla extract 1 cup (264g) mashed banana (about 2 medium) ½ cup (120g) plain nonfat Greek yogurt ¼ cup (60mL) pure maple syrup ¼ cup (60mL) nonfat milk Read the Instructions here