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VALENTINE RASPBERRY COCONUT CUPCAKES

February 15, 2017

COCONUT CUPCAKES, JES, RASPBERRY, rockstar diet, VALENTINE, wookie

My decadent Valentine Cupcakes will have anyone falling fast in love with you after just one bite!

Cupcake Ingredients:

-¾ coconut flour
-1 teaspoon baking powder
-1 teaspoon salt
-6 eggs
-¾ cup agave nectar
-½ cup coconut oil
-3 Tablespoons almond milk
-1 tablespoon pure vanilla extract

Fresh Raspberry Frosting Ingredients:

-1 cup fresh raspberries
-½ cup Vegan Earth Balance Butter or real butter!
-2 ½ cups powdered sugar
-1 teaspoon organic Vanilla powder

Instructions:

1)Preheat oven to 350 degrees.
2) Mix together the flour, baking powder and salt. Then, add in the eggs, agave, coconut oil, almond milk, and vanilla until blended.
3) Divide the batter into cupcake cups in a cupcake pan and bake until you can pull out a knife from the center cleanly. They won’t puff up too much but make sure they are golden brown about 25 minutes.They will have a denser more decadent consistency than a regular cupcake!
4) Remove and cool.
5) To make frosting whip all ingredients together and chill. Frost cupcakes when fully cooled. This frosting is so good you will put it on everything!

Enjoy! Somehow these cupcakes get better each passing day. #addictive!

BAKED EGG SWEET POTATO NESTS WITH TOMATILLO SAUCE

January 28, 2017

BAKED EGG, JES, rockstar diet, SWEET POTATO NESTS, TOMATILLO SAUCE

Having friends over this weekend? Serve my super easy Baked Egg Sweet Potato Nests for a brunch that is as beautiful as it is delicious!

Ingredients:

-3 sweet potatoes washed, peeled, then spiraled or grated

-4 eggs

-½ tbsp light olive oil

-1 tsp cumin

-salt & pepper

-½ cilantro, chopped

-tomatillo salsa

Instructions:

1) Preheat oven to 400 F.

2) In a bowl combine the spiraled sweet potato with light olive oil, salt & pepper, cumin, and chopped cilantro.

3) Spread sweet potato evenly on parchment paper lined cookie sheet and bake for 35 minutes.

4) After the sweet potato comes out of the oven cool slightly. Next, press the sweet potato mixture into the bottom and sides of greased muffin tins to make 4 little nests.

5) Crack eggs into the nests and bake for about 10 min. or until eggs whites are fully set and yolk is still runny.

6) To serve, sprinkle with salt &pepper, chopped cilantro, red pepper flakes,

and a side of tomatillo salsa.

Enjoy!

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH, ARTICHOKES, FETA AND PEPITAS

November 23, 2016

ARTICHOKES, FETA, JES, PEPITAS, rockstar diet, SPINACH, STUFFED PORTOBELLO MUSHROOMS

STUFFED PORTOBELLO MUSHROOMS WITH SPINACH, ARTICHOKES, FETA AND PEPITAS

Portobello mushrooms are a fantastic vehicle for holding together all kinds of tasty ingredients. I love to fill mine with this healthier take on a spinach artichoke dip! The creamy feta and salty pepitas are the perfect added pop of flavor to this dish.

Ingredients:

-2 large portobello mushrooms
-1 tbsp light olive oil
-1 tbsp chopped shallot
-3 cups chopped fresh spinach
-6oz jar artichoke hearts, drained & chopped
-1 tbsp white wine
-1 tbsp pepitas/pumpkin seeds
-3 tbsp crumbled feta
-½ tsp Italian herb seasoning
-1/8 tsp garlic salt
-Lemon slices
-Sriracha to taste

Instructions:

1) Preheat oven to 375 F.

2) In a skillet over medium heat sauté shallots with olive oil until lightly browned. Add in white wine, artichokes, pepitas and season with garlic salt and Italian herb.

3) Add spinach to skillet and stir until soft and wilted. Transfer entire mixture to a bowl and toss with feta cheese.

4) Prepare portobellos by scooping out the inside of the mushroom caps. Place mushrooms on a lined baking sheet cap down and brush lightly with olive oil. Bake for 10 -15 minutes.

5) Remove the mushrooms and turn over. Fill each mushroom cap with the spinach mixture piled high. Bake for another 15 minutes. Serve warm sprinkled with more feta, lemon slices, and Sriracha to taste.

Enjoy!