Baked Eggs and Bacon

March 22, 2016 / livelycravings / Leave a comment

Perfect for brunch! I love this recipe because it is a great way to have vegetables for breakfast because of the bacon and the cheese it makes all vegetables taste really good. My kids never complain about it. It’s how I got them to like asparagus. I’ve made this with what ever vegetables I have in the fridge my favourites are asparagus, peppers, zucchini, broccoli (specially the stem), onion, celery. The main idea is using up the bacon grease. Don’t forget to add some grease to your dogs food. I like to split a pack of bacon in 3 or 4 portions and freeze it so you can make this recipe a few times with one package.

Baked Eggs and Bacon

1/3 package of bacon

9 eggs (more or less depending on how many people)

Water, milk or cream

Asparagus, bottoms cut in half inch pieces

Coloured Pepper, cut into pieces

Celery, diced

Green onions, diced

Fresh basil, optional

Salt and pepper

Cheese, shredded

Herbs or spices of your choice, optional

Preheat oven to 400

Place bacon in a casserole dish and bake until the fat cooks out about 12 minutes turning over half way through. Prepare eggs in a large measuring cup or bowl and whisk. Add a little water or milk and fresh basil if using, salt and pepper. Take out the bacon and cut up into pieces, leave the fat. Swirl the fat around in the dish. Add celery, peppers and bottoms of asparagus. Pour the egg mixture over the vegetables and sprinkle on the green onions, then the tops of the asparagus and the bacon pieces. Turn oven down to 380. Bake for 15 minutes and take out and add cheese. Bake for 10-15 more minutes. Let cool for 5 minutes and enjoy.

Sorry to the vegans but the kids love it.

Have a nice long weekend! Enjoy the special moments!

My next post is a sewing pattern.

Healthier Icing

March 10, 2016 / livelycravings / Leave a comment

It’s no joke It’s possible to make Icing healthier. Sure it’s not something you should eat every day but you should definitely indulge sometimes. Adding ground pecans to the icing gives it a caramel feeling and also adding coconut gives lots of flavor and lowers the sugar. Go ahead and flavor it anyway you want, even try dates. My family loves it on my Vanilla maple cake.Vanilla Maple Cake for any occasion

Regular version:

Equal amount of

Coconut oil

Butter

Maple syrup

Icing sugar or ground coconut sugar

Stir ingredients, mix in

Coconut milk, a little at a time.

Then add,

3 drops of stevia

1 tsp vanilla for flavoring.

Blend all the ingredients while adding the coconut milk a little at a time. After add the stevia and vanilla. Add more sugar if desired.

Pecans Icing: As a topping maple pecans Maple seeds and nuts

Grind either raw or roasted pecans with maple syrup in a blender. Add to the icing mix

Coconut Icing:

Adding ground coconut to the mix

Coming up with a name for this icing wasn’t easy. Maybe I should have went with Judd’s idea and called it Frosty Frosting. Anyway I hope you enjoy and have a great March break. Fun is what you make of it!

Vanilla Maple Cake for any occasion

March 10, 2016March 10, 2016 / livelycravings / Leave a comment

Vanilla Maple Cake is perfect for any occasion. I prefer to make my own cake so I can reduce the sugar and I know that it is made with quality ingredients. I make a healthier Icing to top it off,Healthier Icing then add maple pecans. My recipe Maple seeds and nuts. For a great Easter cake top with peeps or easter eggs. This cake is so moist and delicious and awesome to share with others. I hope you try it!

Vanilla Maple Cake for any occasion

1/2 cup brown rice flour

1/2 cup almond flour Almond meal flour

1/2 cup coconut flour

1/2 cup arrowroot flour or substitute tapioca flour

1 Tbsp baking powder

1 tsp xanthan gum

1/2 tsp salt

1/2 cup coconut sugar

2 eggs or flax eggs (2 Tbsp of ground flax seeds and 6 Tbsp of water and let sit for 5 minutes)

2 Tbsp maple syrup

4 drops stevia

2 tsp Vanilla

1/2 grapeseed oil

1 cup coconut milk

Preheat oven to 360.

In a large bowl mix all dry ingredients and make a well.

Add liquids and mix until combined.

Grease pan with coconut oil or coconut oil spray.

Bake cupcakes or cake for 22-25 minutes.

Makes 12 cupcakes, double the recipe to feed a crowd because everyone will want one to go.

Roasted vegetables for breakfast lunch or dinner

February 19, 2016 / livelycravings / Leave a comment

Oven roasted potatoes was the second dish I learned how to cook. My dad taught me and if he can make this anyone can. I like to roast many vegetables and it’s the same process. It’s a delicious way to experiment with your favorite vegetables and spices. Roasted vegetables and potatoes sides while with every meal. Why not start your busy weekend morning with a great nourishing breakfast to give your day a boost.

If you are going for hash browns then use regular potatoes eg: white or Yukon gold potatoes

My favourite vegetables to roast are:

Potatoes

Onions

Peppers

Cauliflower

Zucchini

Carrots

Asparagus

Squash

1 or 2 Tbsp of grapeseed oil or oil of your choice

Spices option 1:

Chili powder

Paprika

Garlic powder

Salt

Spices option 2:

Cumin

Coriander

Turmeric

Salt

Option 3:

Balsamic vinegar

Preheat oven to 420

In a bowl combine oil and spices. Cut vegetables to bit size and mix with oil and spices till evenly coated. Line a baking sheet with parchment paper and spread the vegetables evenly.

Potatoes take about 20-30 minutes and most other vegetables take about 15- 20 minutes

My dad always used seasoning salt, simple and delicious.

Thanks Dad for this life lesson.

Canadian Maple Blueberry Sauce

February 6, 2016 / livelycravings / 3 Comments

This recipe is truly Canadian, Blueberries and Maple syrup. This sauce tastes just like blueberry pie filling and is really healthy. Use this sauce on plain cheesecake, pancakes or whatever strikes your fancy.

I am a true Canadian and I love winter. Snow makes me feel like nine years old again. I love snowboarding, cross-country skiing, sliding, skating, building snowmen, building snow forts and shoveling. I can’t forget to mention how truly beautiful snow is.

I always have frozen blueberries in my freezer, I used to pick enough to last me the winter but now I buy them.

Frozen blueberries ( wild Canadian)

Maple syrup

Arrowroot flour (or substitute cornstarch or tapioca starch)

Water

Optional: lemon juice, lemon zest, cardamom, cinnamon and nutmeg

In a pot, lightly coat berries with maple syrup and bring to a light boil. Add lemon and spices, if using. In a small bowl mix egual amounts of water and arrowroot flour. Add a little at a time to the sauce and stir. The sauce should thicken.

Serve hot.

Luscious Cheesecake Bars

February 1, 2016February 2, 2016 / livelycravings / 2 Comments

This is a very versatile recipe. It’s one that you can follow your Cravings for sure. I make two different desserts with this recipe using two 8×8 but feel free to make just one using a 9×12 pan instead. Strawberry cheesecake is a perfect Valentine dessert and with a little coconut whip cream, fresh strawberrys and mini chocolate chips it will please all. Canadian maple blueberry sauce is amazing with the plain cheesecake too! I will post that recipe and coconut whip cream separately.

Crust:

4 cups Corn flakes (graham crackers or another cookie or cereal)

1/3 cup Butter melted

1/3 cup Coconut oil melted

2 Tbsp Maple syrup

1 tsp Vanilla

Chocolate crust: 2 big chunks of any leftover chocolate or baking chocolate to the double boiler. Or substitute with chocolate powder.

Plain Filling:

220g bag raw cashews (soaked overnight)

2 Tbsp maple syrup or other sweetener to taste

1 lemon squeezed

1/4 coconut oil melted

1 can coconut milk (leave out some of the water, if you can)

4 drops of stevia (I like vanilla stevia)

1 tsp vanilla

Variations of filling, for half of filling

1 cup of strawberries (I used frozen)

1/2 cup Peanut butter

Prepare 2 8×8 pans with parchment paper. Process 3 cups of the corn flakes in a food processor. Melt butter in a double boiler; once melted add maple syrup and vanilla. Pour 3/4 of the butter mixture into the food processor with the corn flakes and process until it comes together.

Press more than half the crust into the prepared pan. Melt chocolate in the remaining butter. Process remaining corn flakes, add the melted chocolate, process till it comes together and press into prepared pan.

Filling

Soak cashews overnight. In a blender, blend the cashews until thick . Add lemon, coconut oil, coconut milk, maple syrup,vanilla and stevia, blend until creamy. Pour a little more than half of the filling on top of the plain crust. If you decide to make a second flavor add your choice eg: 1 cup of frozen strawberry’s. Bang down the pan to release some of the air. Place in the freezer for 1 hour. Cut into squares and freeze for up to 2 weeks. Before serving take it out of the freezer early to soften.

Serve as is or top with coconut whip cream, Canadian maple blueberry sauce, chocolate or what ever your craving.

Meatballs for kids

January 10, 2016 / livelycravings / 1 Comment

These meatballs are for kids and they can customize them for their lunch. They will feel proud and actually eat them. I’m always trying to get the kids involved in lunch making. Every ingredient is optional so make them any way you want. Adults will enjoy these meatballs too.

Cheeseburger meatballs

Ground meat

1 egg

Heaping spoonful of ketchup

small Spoonful of mustard

Spoonful of relish

Equal amounts of diced pickles, diced onion, diced cooked bacon,

and shredded cheese

Large dash of garlic powder

Dash of salt and pepper

As a side – serve with ketchup, pickles, veggies and plain chips.

Why not make a cheeseburger meatball sub or a salad with meatballs? Dress your salad with a mixture of mayonnaise, ketchup, mustard and relish.

Taco meatballs

Ground meat

1 Egg

Equal amounts of diced onion, diced red pepper and shredded cheese.

Jalapeños, optional

Spoonful of tomato paste

Many large dashes of chili powder

Couple dashes of paprika, cumin and oregano

Dash of garlic powder, all spice, salt and pepper

As a side – serve with salsa, red pepper, avocado and nacho chips. Try a Taco meatball salad too! So Yummy!

Shepherd’s pie meatballs

Ground meat

1 Egg

Equal amounts of diced onion, corn, shredded potato,

and shredded cheese

A few large dashes of parsley

Dash of marjoram, optional

Dash of sage, garlic powder, salt and pepper

As a side – serve with ketchup, veggies and roasted potato.

Prepare a broiler pan with parchment paper and cut slits in the paper for the fat to fall through.

Mix the egg and all the ingredients then add the meat; mix until combined.

Bake at 375 for about 20-25 minutes. Cooking time depends on the size of the meatballs. I use a meat thermometer until it reaches 170 degrees.

Shredded cheese makes a mess when it melts so do not use too much. I cubed some cheese and moulded the meat around it but it still leaked out.

Remember everything is optional so be creative and add anything you like.

Why not try adding quinoa, cabbage or oatmeal in your meatballs.

Have fun!

Happy New Years resolution

January 1, 2016 / livelycravings / 1 Comment

I never used to believe in new years resolutions because I had to give something up or make a unrealistic goal. I now make a goal that makes me a happier person.

In 2013 my new years resolution was not to go crazy over little things. I did most things half ass and I didn’t worry about what needed to be done because I had a one, five and seven year old. For me to be a good mom I had to relax and not stress. For 2014 I decided to expand my perspectives and 2015 was to get organized, I stayed on top of things the best I could and well I didn’t get it all done I am still very proud of myself. When you do the best you can you should have no regrets! I am very excited for 2016 because I resolve to follow my passions and live for the fun of life. Cheers to optimism!

My recipe today is to start each day with lemon juice because it helps the digestive system and a healthy gut is a happy mind. My passion is to our earth and to prevent autoimmune diseases and cancer by illuminating and trying new foods. So I will tell you why you should start your day with lemon juice and maybe that would be a realistic resolution.

Squeeze a small lemon or one-half of a large lemon and drink it straight down. It is best done on an empty stomach so first thing in the morning and never at night. Try to drink it like a shot or a straw because it can strip the enamel on teeth. After drink a glass of room temperature water and it’s best not to eat for 20 minutes unless it’s fruit. Lemon juice is a good stomach acidifier which helps with digesting. It also kills the bacteria in the throat so you are less likely to get a sore throat. It is most effective to take it for a week to 3 weeks in a row because it is a expeller of heavy metals from the body. The heavy metals come up in the mouth for the body to eliminate so gargle with sea salt or swish with coconut oil for 5 – 10 minutes.

Healthy and Happy New Year everyone!

Fancy Chocolate covered cookie dough balls

December 8, 2015 / livelycravings / 1 Comment

This is a wonderful dessert to add to your Christmas platters. This recipe is a fancy version of my no measure raw cookie dough recipe. You will enjoy and get compliments. The chocolate covered cookie dough will remind you of peanut butter balls. It is worth the effort and kids can help. My daughter has fun dipping the balls and sprinkling the toppings and the mess it easy to clean up.

Dough

2 big scoops of honey

3 big scoops of peanut butter or other nut butter

3 big scoops of coconut oil

2 big scoops of butter

Vanilla

1 little scoop of coconut sugar

2 big scoops of sunflower seeds

1 scoop of coconut

2 cups oatmeal

Pinch of salt

Mini chocolate chips

Blend the honey, peanut butter, coconut oil, butter, vanilla and sugar until creamy. Grind and add the oatmeal and sunflower seeds. Also mix in coconut, salt and mini chocolate chips.

Place dough in the fridge for 10 or 20 minutes. After, roll into 1 inch balls and place in the freezer until you are ready to dip them into chocolate.

A double batch makes about 100 balls and a single batch makes about 50 balls.

Look at the sugar content. If I know how I would highlight it.

Chocolate

100g Camino 100% cacao unsweetened

100g Camino 56% cacao semi-sweet

Or leftover chocolate that you want to use up but mixing with 100% chocolate will reduce the sugar.

Toppings:

Hemp hearts

Coconut

I have a double boiler from pampered chef that fits on any pot but melt the chocolate in the microwave if you want.

Melt chocolate slowly in your double boiler with stirring a lot.

Line a big baking sheet with parchment paper.

Dip dough balls with a fork and let the chocolate drip off a little and place on parchment paper, the chocolate dries fast so sprinkle with toppings soon after.

Place toppings on chocolate balls. My favourite toppings are hemp hearts and coconut.

Store in fridge or freezer.

Chocolate Bark Recipe

(Make this recipe with your leftover melted chocolate)

Almonds or seed of choice

If you are bringing this to a party why not add marshmallows and pretzels. Get creative.

Roast almonds on parchment paper lined baking sheet at 350 for about 7 minutes. Let cool for at least 10 minutes.

With the leftover chocolate cover the almonds and/or other ingredient that you may be craving in your bark.

Sprinkle the rest of the topping over to finish them off.

Place in the fridge for the chocolate to harden then break into pieces.

Store in fridge.

I am totally new to computers and photography so please excuse my imperfectness. I am not a perfectionist and often forget about the details.

I use my blackberry phone as my camera and I am learning much about lighting and such. I am doing this out of passion and go at my own pace. So far I am enjoying sharing my ideas and I have many more. I cant wait to find the time. Thanks for reading! Enjoy every minute of life!

Awesome Healthy Brownies

November 12, 2015May 24, 2016 / livelycravings / 2 Comments

It sounds weird but it’s totally awesome and worth trying it out to prove it taste totally normal. I love making desserts that I can have seconds and eat without feeling guilty. Lowering the sugar content is the first place to start. Feel free to substitute some of the ingredients, thats the fun of it, making it the way that suits you. I have a feeling that these brownies will be famous once people try them!

1 3/4 cup cooked pureed green lentils

1 cup pureed pumpkin

2 eggs ( flax egg or chia egg ) 2 Tbsp ground flax or chia with 6 Tbsp of water

1/2 cup coconut sugar or another sugar

2 Tbps maple syrup
1/4 cup melted coconut
1 tsp Vanilla
2 Tbsp arrowroot flour or tapioca flour
2 Tbsp coconut flour or flour of your
Pinch of salt

1/4 tsp baking powder

3/4 cup cacao powder (raw cocoa) or cocoa powder ( I mix them together)

1 cup chopped walnuts or pecans

3/4 cup chocolate chips

Preheat oven to 350. Parchment paper a 9X11 pan.

Follow instructions on the lentil package. Puree the lentils and split the batch in half which will give about 1 3/4 cups. In a large bowl, prepare the flax or chia egg and let sit for 5 minutes. Blend in the sugar, maple syrup, oil, vanilla, pumpkin and lentils. Mix in the dry ingredients, then fold in half the walnuts and chocolate chips. Pour batter in the pan and top with the rest of the nuts and chocolate chips.

Bake for about 32 minutes, until a tooth pick come out almost clean. It is very important to cool the brownies completely in the fridge. The inside of the brownies are very gooey when warm and set when cooled.

Someone told me you can bring your old Halloween pumpkins to Wild at Heart and they feed some animals. It’s a nice idea!