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Chocolate banana bread
310 grams well made baking mix (medically prescribed flour) if you aren’t using na low protein diet you can use all purpose flour
110 grams golden brown sugar
1tsp baking soda
1/4 tsp cinnamon
3 bananas mashed
3/4 cups chocolate chips
118 grams almond milk unsweetened
3 tsp coconut oil
2tsp vanilla
Mix flour ,sugar, baking soda and cinnamon in mixing bowl with bread hook attachment,
Mix in bananas chocolate chipss, almond milk, coconut oil and vanilla
Pour mixture into greased bread pan and bake at 375 for 40 min to 50 minutes when a toothpick comes out clean it is done. If you don’t have a toothpick you can use a fork also..
Dietary Specialties Porridge
1/4 cup porridge
1/2 cups water
2TBSP maple syrup (optional)
1 banana (optional)
6 strawberries sliced ( optional)
Garlic Rosemary Bread
7 grams dry active yeast
15 grams golden brown sugar
4 grams agave
1/2 cup warm water
3/4 water
350 grams Taste Connections bread Mix
13 grams olive oil
1/2 tsp garlic powder
1/2 tsp rosemary
1:2 stick butter melted
Directions
In a bowl mix yeast, brown sugar, agave and warm water set aside for 5 minutes in a warm spot
Add remaining water to the frothy mixture and transfer to an electric mixing bowl
Add In bread mix, olive oil, garlic powder, rosemary, use a bread hook mix until sticky.
Transfer to greased bread pan and cover set in a warm spot and let sit the loaf should rise to the top of the pan
Baste with butter and bake at 375 for 20 to 25 minutes
Let cool before slicing
Makes 12 to 14 slices
Carrot top pesto
119 grams carrot tops
117 grams violife parmasean cheese
1 head garlic
Juice from 2 lemons
1 cup agave
Combine ll ingredients in a food processor and blend till desired texture. Garish with additional parmasean cheese if desired
Totchos
1 bag tater tots
2 to 3 containers cheese wizard
1 block Daisy Gouda cheese
1 bag Whole Foods 365 shredded cheddar cheese (plant based)
1 jar Kroger pimentos
1 green pepper divided1 jar Mrs Reno’s jalapeños
2 cups Follow Your Heart dairy free sour cream
Mix frozen tater tots and softened cheese wizard (if you don’t follow a low protein diet you can use velveta)
Pour into a casserole dish and top with sliced Gouda cheese ( with Daiya the blocks melt better) top with 365 plant based cheddar cheese shredspentos, green peppers and jalapeños bake at 425 for or until the tatter tots are cooked and the cheese is melted top with follow your heart plant based sour cream and garnish with remaining green pepper
Carrot cake cupcakes
1 1/4 cups 208 grams grated carrots
1 cup granulated sugar or stevia
1/3 cup brown sugar
1/2 cup oil ( I used avocado oil
3 cups cambrooke ( if you aren’t on a low protein diet use Bisquick).
1/2 tsp salt
2 1/2 tsp pumpkin spice
2 TBSP raisins
1 can pineapple tidbits
2/3 cups water or dairy free milk
Combine sugar, oil and carrots and mix, add remaining ingredients until combined
Pour into greased or lined cupcake tins,
Bake at 350 for 45 to 55 minutes or until a toothpick inserted comes out clean let cool before frosting
Homemade whipped cream
2 cups Country Crock Plant Based Heavy Cream
1/4 cup Stevia Confectioners Sugar
2 tsp vanilla paste
Add all ingredients to a mixing bowl. If you a using an electric mixer you will want to use the whipping attachment mix on high till it thickens and you see peeks about 5 minutes.
More recipes on my YouTube channel See link at the top of the site (scroll up).