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additional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 tbsp (48 servings) EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 tbsp (48 servings) EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add RECIPES | LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto BAKED PARMESAN ZUCCHINI FRIES WITH GARLIC AIOLI Preheat oven to 425 degrees. For the Garlic Aioli, add all ingredients to small bowl, mix well, cover and refrigerate for 20-30 minutes while you make zucchini fries. For the Zucchini Fries, line a large baking sheet with aluminum foil, then spray with nonstick cooking spray. Add Panko crumbs, Parmesan cheese, Italian seasoning, parsley, salt GLUTEN-FREE THREE CHEESE SUN-DRIED TOMATO PIZZA WITH PESTO First and foremost: this Gluten-Free Three Cheese Sun-dried Tomato Pizza with Pesto – so good! Second: I’m so excited to not only bring you this recipe, but to be teaming up with Sprouts and their Coast-to-Coast Blogger Network to create this gluten-free recipe guide, 7 Gluten-Free Recipes to Get Cookin’. This guide is a great resource for those who are new to the gluten-free lifestyle ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 tbsp (48 servings) EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 tbsp (48 servings) EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. CAULIFLOWER & FLAX PIZZA WITH VEGGIES In a medium bowl, add cooked cauliflower, egg, flax, cheese and seasonings, then stir to combine. Transfer to greased pizza pan and spread out, using spatula, to an even round crust. Bake in the oven for 15 minutes or until lightly golden brown. While crust bakes, add chopped veggies to baking sheet, sprinkle with desired seasonings (Iused the
DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits GOLDEN SWEET POTATO LENTIL SOUP WITH COCONUT MILK Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add RECIPES | LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
CLEAN EATING CABBAGE SOUP Instructions. Add diced onions, chopped peppers, and minced garlic to large pot, spray with coconut oil cooking spray and cook on medium heat for approximately 5-7 minutes. Add chopped cabbage (both colors) to onion and peppers, stir to combine well and cook 4-5 minutes. Add sweet potatoes and carrots and cook another 3-4 minutes. TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto GOLDEN SWEET POTATO LENTIL SOUP WITH COCONUT MILK Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add STRAWBERRY BANANA CHEESECAKE POPSICLES + A BABY GIRL Add 3/4 cup chopped strawberries to bowl of food processor, followed by frozen banana, softened cream cheese, organic maple syrup, organic milk, organic coffee creamer, and lemon juice. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
BALSAMIC MAPLE GLAZED CAULIFLOWER Preheat your oven to 450°F, and spray a baking sheet with coconut oil cooking spray. Combine chili powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup and garlic in a bowl. Whisk until well combined. Wash and cut cauliflower into florets and spread out in single layer on prepped cooking sheet. MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: Add RECIPES | LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. BLUEBERRY QUINOA OATMEAL BREAKFAST BARS + VITAL PROTEINS Fold in blueberry and chopped pecans. Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch. Remove and let cool for 10-15 minutes, cut into 20 bars, serve. Store in airtightcontainer for 3
MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. EASY SPINACH PESTO GRILLED CHEESE SANDWICHES To make the spinach pesto, add spinach, avocado, pecans, Parmesan, garlic clove, lemon juice, salt, pepper and water to the bowl of food processor. Process on high for 10-20 seconds, remove lid and scrap down sides, then process again until smooth consistency is reached. To assemble the sandwiches, lather one side of bread with spinach pesto DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. BREAKFAST - LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIPNEW MEXICO GREEN CHILE CALABACITASAUTHENTIC CALABACITAS RECIPECALABACITAS WITH HAMBURGER MEATHOW TO MAKE CALABACITAS MEXICANASTRADITIONAL CALABACITASRECIPE
Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. GOLDEN SWEET POTATO LENTIL SOUP WITH COCONUT MILK Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. BREAKFAST - LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
HOMEMADE DARK CHOCOLATE HONEYCOMB Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces. While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. ALMOND DATE AND HEMP ENERGY BARS Pulse dates and almonds in food processor until chopped medium fine. Add cranberries, chia seeds, flax seeds, hemp hearts, and honey. Pulse 6 to 8 times or until ingredients are well blended. Line an 8×8 dish with plastic wrap or parchment paper. Place ingredients into dish and spread evenly while pressing down firmly to form a flat even top. EASY OVERNIGHT OATS + SPROUTS FARMERS MARKET Instructions. With an 8 ounce mason jar, begin by adding oats, then layer honey or maple syrup, followed by flax or chia seeds, topping of choice, nuts and cinnamon. The night before, add 1/2 cup almond milk or milk of choice, and refrigerator over night. SPAGHETTI SQUASH CASSEROLE WITH SPINACH Instructions. Preheat oven to 375 degrees. Cut squash in half lengthwise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender. Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, sautefor
EASY ROASTED SALTED GREEN PEAS + HEALTHY SNACK Add thawed and dried peas to large bowl, drizzle with melted coconut oil, sprinkle with garlic salt and toss to coat, then spread back out in single layer on large baking sheet lined with aluminum foil. Bake in the oven for 30 minutes, then stir, reduce to 375 and bakeadditional 15
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 SPROUTS ANTI-INFLAMMATORY PAPAYA SMOOTHIE + GROWING OUR Ingredients. 3/4 cup papaya cubed {seeds and skin removed} 3/4 cup strawberries sliced. 1 banana preferably frozen. 1/4 cup Sprouts rolled oats {certified gluten-free if necessary} 2 tbsp hemp seeds. 1 cup Sprouts Vanilla Unsweetened Almond Milk. 1 1/4 tsp ground cinnamon. 1/8 tsp ground ginger or 1/2 tsp fresh minced ginger. NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIPNEW MEXICO GREEN CHILE CALABACITASAUTHENTIC CALABACITAS RECIPECALABACITAS WITH HAMBURGER MEATHOW TO MAKE CALABACITAS MEXICANASTRADITIONAL CALABACITASRECIPE
Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. GOLDEN SWEET POTATO LENTIL SOUP WITH COCONUT MILK Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. RECIPES | LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
BREAKFAST - LEMONS AND BASIL I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
DAIRY-FREE HOMEMADE CHOCOLATE CHIPS + SOY-FREE Once chocolate has cooled, pour out onto baking sheet lined with parchment paper. Put in the freezer for 10 minutes. Once the chocolate has fully hardened, remove and cut into small chunks. Store in freezer and use in place of chocolate chips! Yields approximately 3 cups chopped - nutrition info for 1 NEW MEXICO GREEN CHILE CALABACITAS + ALBUQUERQUE TRIP Add prepared zucchini and squash and stir to combine, cover with lid and cook for another 5-10 minutes, stirring occasionally. Once the zucchini and squash are cooked, stir in corn, green chile, salt and pepper and cook 2-3 minutes or until corn is heated through. Finally top with mild cheddar cheese, cover with lid just until cheese melts. GOLDEN SWEET POTATO LENTIL SOUP WITH COCONUT MILK Add the rinsed lentils, diced tomatoes {with juices}, tomato paste, and vegetable broth. Stir to combine and bring to a boil. Once mixture has reached a boil, reduce to simmer and cook for 15-20 minutes, stirring occasionally. Once lentils are tender, stir in coconut milk and mashed cooked sweet potato and stir until well combined. TURMERIC BANANA SMOOTHIE WITH GINGER It’s Friday, the sun is shining and the high is 70 degrees. I believe a celebration is in order, and lets start it with this Spring inspired, fresh Turmeric Banana Smoothie with Ginger!. I have read so many wonderful things lately about turmeric and how good it is for the body, it has the ability to help prevent cancer, improve asthma, speed up healing process among so many other benefits DARK CHOCOLATES WITH RASPBERRY FILLING Instructions. Add dark chocolate to small sauce pan and cook over low heat on stove with two tbsp butter, stirring constantly to prevent burning. Once chocolate and butter are melted, add in honey, cocoa powder, and remaining tbsp butter. Continue stirring to incorporate and ensure chocolate does not burn. Meanwhile add raspberries to smallpan
ZUCCHINI PASTA WITH SWEET POTATO AND KALE Add in half of minced garlic, almond milk and 1/4 tsp crushed chili pepper. Once the shaved veggies are soft, remove from pan and set aside, add kale to same pan and cook until nearly crispy. Add your seasoned sweet potato mash to your veggie pasta and stir until well combined. Dish the Sweet Potato Zucchini pasta out on each dish andtop with
ROASTED VEGGIE BREAKFAST BOWL WITH FRIED EGGS + SRIRACHA This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. PEACH CREPES WITH GOAT CHEESE CREAM FILLING Add goat cheese, honey and vanilla extract to the whipped cream, then whisk again on high, until the cream is well mixed and smooth. Taste and add more honey if desired. Once cream is made, store in refrigerator until crepes are ready. For the Crepes: AddLEMONS AND BASIL
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GREEN SMOOTHIE BOWL WITH OATS AND BERRIES | VEGAN January 8, 2021 Leave a Comment This Green Smoothie Bowl with Oats and Berries has become my daily breakfast. It’s completely plant-based and full of nutrition, yet hearty and delicious! I’m one of those people who finds something I like for breakfast and then just puts it on repeat, day after day….Read More »
GF BAKED BUTTERNUT SQUASH MAC AND CHEESE November 17, 2020 1 Comment This GF Baked Butternut Squash Mac and Cheese is a healthier spin on the more traditional dish. It’s rich and cheesy and full of so much savory goodness – perfect for Thanksgiving! I love the traditions that come with the holidays….Read More »
CHICKPEA FLOUR APPLE BUTTER SNICKERDOODLE BARS November 5, 2020 Leave a Comment These Chickpea Flour Apple Butter Snickerdoodle Bars are incredibly moist with a rich caramel apple flavor. They’re also dairy-free (thank you coconut oil) and naturally gluten-free thanks to the chickpea flour. And did I mention, super yummy?! …Read More »
SILLY CARAMEL APPLE FACES | FUN FOR HALLOWEEN! October 12, 2020 Leave a Comment These Silly Caramel Apple Faces are not only incredibly delicious but they’ll have your little ones squealing with delight! Perfect for a fun Halloween treat! I’ll be honest, while I love the Fall, Halloween has never been my favorite holiday….Read More »
STRAWBERRY BURRATA BRUSCHETTA September 22, 2020 Leave a Comment This Strawberry Burrata Bruschetta with Balsamic Reduction is a sweeter take on the more traditional savory bruschetta. It’s bursting with flavors and textures that complement one another beautifully and will have you coming back for more (and more)! Bruschetta is one of those appetizers that I rarely think to make… but can’t stop eating once I do….Read More »
PALEO PUMPKIN SCONES WITH SPICED DRIZZLE September 14, 2020 2 Comments These Paleo Pumpkin Scones with Spiced Drizzle are incredibly tender, full of pumpkin flavor, and more than a little addicting! Is it too soon to have pumpkin on the brain? Am I the only one? Like so many others, Fall is my favorite time of the year. It was mymom’s, too….
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PALEO MANGO AVOCADO SALSA | GF VEGAN August 31, 2020 Leave a Comment This Paleo Mango Avocado Salsa makes for a fresh, addicting appetizer for this Labor Day ’s Spread! Bold in flavor and color, it’s sureto hit the spot!
It’s hard to believe Labor Day is nearly here….Read More »
HEALTHY NUT-FREE KID’S BENTO BOX August 10, 2020 Leave a Comment This Healthy Nut-Free Kid’s Bento Box is full of bright colors, nutritious foods, and fun details. Whether it’s the fruit kabobs, special shaped cheese, or delicious chocolate coconut rolls, your child is sure to find a few favorites!…Read More »
ANIMAL FACE CHOCOLATE AND PEANUT BUTTER RICE CAKES August 3, 2020 Leave a Comment These Animal Face Chocolate and Peanut Butter Rice Cakes are the perfect after-school snack! Where fun meets healthy and tasty! Every time I make these, they’re devoured by smiling little faces! It’s a little hard to believe that in just a few short weeks school will be back in session….Read More »
RAW CHOCOLATE ALMOND BUTTER BROWNIES | GF VEGAN July 6, 2020 Leave a Comment These Raw Chocolate Almond Butter Brownies are a serious FAV in our house. I literally make a batch just about every week and my kids beg for them – so yummy! There are many recipes on here that I make over and over again. And then there are others that I’ve only made a couple times….Read More »
WATERMELON BLUEBERRY SUN TEA June 1, 2020 Leave a Comment This Watermelon Blueberry Sun Tea is delightfully refreshing and full of flavor – the perfect thirst-quencher as the weather warms up! Making sun tea reminds me of my mom.🧡I can vividly remember her glass jar with the yellow lid and writing on the side sitting on the back patio table….Read More »
VEGAN GLUTEN-FREE CARROT MUFFINS + NATURAL SLEEP AID May 27, 2020 Leave a Comment These Vegan Gluten-Free Carrot Muffins are super moist, full of flavor and loaded with nutrition. The perfect way to sneak veggies in yourloved ones!
With a nearly 3 and 5 year old, “treats” are in high demand at ourhouse….
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I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-daylives!
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