Healthy Funfetti Cake Batter Dip

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Cake Batter Dip. Creamy, sweet, buttery. Everything you want in cake batter, most importantly: the  sprinkles!IMG_2941

I myself have never been a huge fan of funfetti, but after seeing so many funfetti and sprinkle-laden desserts on FoodGawker, I couldn’t resist buying a bottle of sprinkles. And what else to make besides cake batter with sprinkles?

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Yes, yes, I know. Sprinkles are not the healthiest item, but really, it all evens out with the high fiber oats and calcium-rich cottage cheese, right?

Healthy Funfetti Cake Batter Dip Recipe

  • 1 16 oz tub of cottage cheese
  • 2 tbsp coconut oil or vegan butter (vegan butter will give a more cake batter like taste)
  • 2 tbsp agave, maple syrup, or other sweetener (or to taste)
  • 1 1/2 tsp vanilla extract
  • 1/3 cup almond milk or milk of choice
  • 1/4 cup oat flour
  • 2 tbsp sprinkles (if mixing in)

In a food processor or blender blend everything except the sprinkles until smooth and creamy.

Mix in the sprinkles and transfer to a jar or bowl.

Serve with graham crackers, pretzels, fruit, or simply with a spoon!

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Butternut Squash & Lentil Soup

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It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
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This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
IMG_2625Oh my goodness. Yum.
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Butternut Squash & Lentil Soup

  • 1/2 of a large butternut squash, peeled and chopped into cubes
  • about 1 cup lentils
  • a little more than 1 cup water
  • 1/2 a red onion
  • 2 carrots, peeled and sliced
  • 1-2 celery stalks, sliced
  • 1/2 a beet, sliced
  • 1-2 tbsp oil or vegan butter
  • 2 tbsp minced garlic, or 1 tbsp garlic powder
  • 2-3 tbsp Thai red curry paste or powder, or to taste
  • about 1 inch ginger, chopped
  • 2 tbsp lime or lemon juice
  • 3 tbsp maple syrup, agave, or honey
  • 1 15-oz can coconut milk

To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.

In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able.  Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.

Mash the lentils a little to make a sort of thick paste.

Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!

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Baked Skillet Eggs

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Happy Sunday everyone! This morning I woke up about 3 hours before anyone else in the house. So what else to do than search up some breakfast recipes? I really wanted to make something with eggs, but not just any old plain jane scramble. I wanted to make something new and a little adventurous.

So off I went on FoodGawker and looked for some egg recipes. I saw a bunch that looked like this: eggs on top of some tomato sauce, and decided huh looks interesting, possibly delicious.

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Homemade Caramel Sauce [2 Versions]

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Hey guys! So this recipe is derived from last week’s post. When I realized that I basically made caramel from the “binding glue” thing, my mind was blown. I made two versions of caramel. The brown sugar version tastes more like caramel (obviously) but the honey version tastes like burnt honey caramel, it still has that caramel-y taste but is honey-y….

ANYWAYS, these recipes are actually pretty easy, no thermometer or fancy pots (is that a thing) needed, just one of your small pots and attention to the caramel. IMG_1397 Continue Reading…