Sunday, December 12, 2010

Blueberry Syrup

This morning we wanted french toast but didn't have any syrup in the house. Normally, I would just sprinkle with powdered sugar and all is well, but today required syrup. Blueberries were on sale yesterday, so I bought a few fresh pints. Banana french toast topped with homemade blueberry syrup was a hit this morning.

What you need:

1 cup fresh blueberries
3 tablespoons coconut milk
1 tablespoon raw honey

Place blueberries and milk in a pot and cook on medium heat until blueberries soften. Add honey and stir. As you stir, mash the blueberries into the mix to reach desired thickness.

Thursday, December 2, 2010

Pizza Sauce with Carrot

I made this last night, and the family liked it better than my original recipe.

What you need:

2 tablespoons olive oil
2 medium tomatoes
1/3 cup of fresh basil
1/4 cup of fresh oregano
3 cloves of garlic
1/4 cup of fresh carrot juice
1 tablespoon flour (optional)

Juice 1-2 large carrots (or use 1/4 cup carrot puree). Heat oil in a pot on medium heat. Chop tomatoes, basil, oregano and garlic and combine in heated pot. When the tomatoes are soft add the carrot juice and stir. Mix in flour to thicken. Blend in a food processor or blender until smooth.

Wednesday, December 1, 2010

Chocolate Chip Muffins

We tried this recipe for the first time this morning and it is a winner! My son doesn't like yellow squash, but he will munch down these muffins in a heartbeat! In preparing for the upcoming birth, I made this a double batch to store some in the freezer. I didn't even try the recipe in a single batch so the recipe below will make about 24 muffins. Also, I haven't sat down to calculate the cost, but I'll get that up as soon as possible.

What you need:

Non-stick cooking spray or butter to grease the pan
4 1/2 cups of all purpose flour
1 cup white sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 1/2 cups almond milk
1/2 cup vegetable oil
2 eggs
1 cup yellow squash puree

Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking powder, salt and chocolate chips. In a medium bowl, mix milk, vegetable oil, eggs and squash puree. Add the liquid mix to the flour mix and mix just until moistened. Batter will be lumpy. Bake for 20-22 minutes.