Food, Organic

Blueberry Muffins, Vegan Style!

Hi, friends!  Just made these and, they are yummeeee!…light, fluffy, a little bit of crunch, yet smooth…all at the same time.  🙂
Vegan Blueberry Muffins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings: 12
Calories: 160 kcal
  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  •  teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ – 2 cups fresh blueberries
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.



Food, Organic

These are Delicious! Peanut Butter-Oat Energy Balls

And, they’re so simpleJust my style!  (most of the time ;P)  Yours?

  • 3/4 cup chopped Medjool dates (we get an organic bulk bag at B.J’s)
  • 1/2 cup organic rolled oats (Walmart and Publix are affordable)
  • 1/4 cup natural peanut butter
  • Chia seeds for garnish (we leave these out…probably should include ’em!)

-Soak dates in a small bowl of hot water for 5 to 10 minutes.  Drain.

-Combine the soaked dates, oats and peanut butter in a food processor and process until   very finely chopped.  Roll into 12 balls.  Garnish with chia seeds, if desired.  Refrigerate   for at least 15 minutes and up to 1 week.

To make ahead: Refrigerate airtight for up to 1 week.

Hope you find they’re worth your time making.  You just may repeat often.  😉




Family Favorite Recipe: Smoky Bacon Pork Chops with a Rainbow Slaw

Boy, was this a winner!  (thank you, Publix, for sharing :))

nonstick aluminum foil

3 oz. pepper Jack cheese, shredded

4 pork chops, your choice

2 teaspoons mesquite seasoning

1/4 cup sliced green onions

1/4 cooked bacon pieces

1/4 cup mayonnaise, your choice (we used olive oil mayo)

1 teaspoon chipotle pepper sauce

  1. Preheat oven to 425 degrees.
  2. Line baking sheet with foil.
  3. Shred the cheese, season pork chops with mesquite seasoning and place on baking sheet.
  4. Combine cheese, onions, bacon, mayonnaise, and pepper sauce.
  5. Spread cheese mixture evenly over the chops.
  6. Place on middle rack of oven and bake for 8-9 minutes.
  7. Increase the heat and broil for 2-3 minutes until the pork is browned.  145 degrees.

Rainbow Slaw

5-6 radishes (optional), thinly sliced

1/3 cup sliced banana peppers (or pepperoncini – that’s what we used), finely chopped

1 bunch of cilantro, coarsely chopped

1 lime (but, we used two)

2 tablespoons (or more) of canola oil (we used grapeseed; avocado, etc. would be good, too ;))

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/4 cup sliced green onions

6 cups of shredded cabbage

*we made an additional dressing recipe to add more flavor and indulgence:

1/2 to 1 cup apple cider vinegar

2 tablespoons mayonnaise

1/1 1/2 tablespoons of sugar

Whisk together well.  We then added this dressing to the recipe’s dressing – lime and oil.

1. Shred the cabbage, slice radishes, chop peppers, chop the cilantro leaves.

2. Stir in all ingredients and, then blend ’em a little and, pour the dressing.  Mix                       thoroughly.

Yum!  Yum!  YUM!  There are sooo many flavors in this meal.  Your tongue will be very alive!  EnJOY!







Yum, Yums For Sure!…Farro Fagioli Minestrone Soup

This is a tried and true yummy soup.  🙂  The Rosemary Oil and farro make this soup in particular extra special.  Do try!  🙂

Yield: 6 servings

2 medium carrots, peeled

2 medium stalks celery

1 large onion 5 tbsp Rosemary Oil, divided

4 garlic cloves, pressed

2 tbsp fresh thyme leaves, finely chopped

4 cups coarsely chopped fresh kale leaves

3 cups vegetable stock

3 cups water

2 cans no-salt-added diced tomatoes, undrained

1 cup uncooked farro

1 can no-salt-added kidney beans, drained and rinsed

1 tsp sugar

1 tsp salt

1/2 tsp coarsely ground black pepper

2 oz Parmesan cheese, grated

  1. Heat up a stockpot to medium-high.
  2. Finely dice the carrots, celery and onion.
  3. Heat 1 tbsp of oil in stockpot for 1-3 minutes or until shimmering.
  4. Add carrots, celery, onion, pressed garlic and thyme; cook and stir 1-2 minutes or until onion is translucent.
  5. Add kale, stock, water, tomatoes and farro to Stockpot; cook, uncovered, 5-6 minutes or until simmering.  Reduce heat to medium-low.  Cook, covered, 20 – 25 minutes or until farro is tender.  Stir in beans, sugar, salt and black pepper.
  6. To serve, ladle soup into serving bowls.  Top with Parmesan cheese; drizzle with remaining 4 tbsp oil.

Cook’s Tips

Kale has large, dark green leaves and a mild cabbage flavor.  Before cooking remove the leaves from the tough center stalk.

Farro is a type of wheat with a firm, chewy texture when cooked.  It can be found in the ethnic section of grocery stores.

If desired, quick-cooking barley can be substituted for the farro.

Does this sound good, or what?  That’s what we said.  And, we. were. right!  🙂


Your friend, Lisa


The Pampered Chef.  “Farro Fagioli Minestrone.” The Vegetarian Table. 201143. Print.


The Gifts of Citrus: Holiday Must-Makes! :)

Why go citrus?

  • they boost our immune system – according to a ‘comprehensive study’ by the Linus Pauling Institute at Oregon State University, a daily intake of 400 milligrams of vitamin C is recommended
  • helps boost our “good” HDL cholesterol and lowers the “bad”
  • limonoids, an antioxidant found in most citrus may help ‘guard against stomach, lung, breast and skin cancer
  • adds a ‘little sunshine to every meal’

Mulled Wine by Kathy Megyeri

1 orange, sliced and seeded

1 cup cranberries

1/2 cup sugar

2 cups water

1 teaspoon ground cloves

2 teaspoons cinnamon

1 bottle robust red wine

splash of brandy (optional)

rosemary for garnish

  • combine orange, cranberries, sugar, water, cloves and cinnamon in a large stainless steel or enameled pot (not aluminum).
  • slowly bring to boil, reduce heat and simmer for 15 minutes
  • reduce heat, add wine (and optional brandy) and slowly reheat (do not boil out the alcohol).
  • serve warm in glass mugs (optional) with rosemary as garnish

*Putting this in a slow cooker on low will help make the house smell great!  Any leftovers can be stored in the refrigerator for 3 to 5 days.f+xdevv     help keep themselves warm during the cold winter months.  As they conquered Europe throughout the next century, mulled wine grew in popularity and ‘spread across the regions’.

This drink is definitely one to consider making for various occasions, whether they be with a group or solo…both work and would be fabulous!  🙂

Moroccan Spiced Orange Slices with Orange Blossom Water

5 medium to large navel or large blood oranges

3 tablespoons orange blossom water

1 teaspoon ground cinnamon

2 tablespoons honey or date sugar

pomegranate, seeded

1 1/2 to 2 tablespoons coarsely chopped unsalted pistachios

8 to 10 mint leaves, chopped or torn, for garnish

Slice each orange across the core into 1/4-inch slices, six per orange, reserving any juice that runs.

Spread the orange slices around, overlapping them, forming a circle and filling in “the hole” with three overlapped slices.

Drizzle the orange blossom water and any reserved orange juice over the fruit.  Evenly sprinkle on cinnamon using a fine sieve and a ‘generous drizzle’ of honey.

Let the oranges chill for at least for one hour.

When ready, sprinkle with the pomegranate seeds, pistachios and mint.

Yields: 4 to 5 servings

Sounds yum!

And, then, there’s this one…

Meyer Lemon Chia Seed Bowl with Tangerines

1/4 heaping cup chia seeds

1 1/2 cups dairy or non-dairy milk

2 tablespoons maple syrup, or to taste

1 tablespoon lemon juice (or other citrus juice)

pinch of sea salt

1/2 teaspoon lemon zest

fresh tangerine segments for garnish

Stir all of the ingredients in a bowl, cover and chill for at least one hour.

To serve, spoon the chia seed mixture into bowls and garnish with tangerine segments.

So!  There you go!  Definitely some things to consider for this splendid holiday season.  🙂

Love you,



I think about you all of the time, wishing I could get on here more often.  Hope this reaches you well.