Spiced Cran-Cherry Sauce...

One of my earliest memories of Thanksgiving and Christmas dinners was the cranberry sauce. You mean I got to eat JAM with my regular food? :-D I was all in! As I started learning to cook, I experimented with different variations. This is by far my favorite version! Enjoy! 


Spiced Cran-Cherry Sauce...

12 ounces fresh cranberries (I used organic) 
8-10 ounces frozen cherries
a little water
Cook until the cranberries have broken down and it is saucy. 

Add: 
1 cup  organic light brown cane sugar (or more to taste) OR coconut sugar 
1 tsp grated organic orange rind (and the juice from the orange)
1 teaspoon pure vanilla extract
1/4 tsp cinnamon (add more to taste if desired) 

And then a couple dashes of nutmeg, ground cloves, and ginger. Stir well and refrigerate! 
Eat to your hearts content. ;-) 

Creamy Smoked Salmon & Caper pasta (dairy and gluten free)

I have always loved smoked salmon and recently found some marked down drastically at the store. I decided to indulge, but I also didn’t want to just eat it straight out of the package like I usually do! 😂 
Thankfully I was able to muster up some creativity and came up with this dish tonight. It’s gluten AND dairy free (if you skip the butter) and every bite was a delight! 😍 

* Creamy Smoked Salmon & Caper pasta *

1 bag brown rice linguini 

Smoked salmon 

Vegan Parmesan 

Sauce: 

1 tablespoon extra virgin olive oil 

2 cloves garlic, crushed or minced 

1/2 teaspoon paprika 

1-2 tablespoons capers 

1/2 cup mayonnaise (I used Sir Kensington’s)

Dash of cayenne (optional) 

Sea salt and black pepper (to taste) 

1-2 tablespoons butter or ghee (optional) 

Step 1: Cook and drain pasta and set aside. 

Step 2: Add olive oil and garlic to pan and cook for 1-2 minutes on medium heat until soft. Add mayonnaise, all seasonings, capers, and optional butter. 
Step 3: Mix well and add pasta. Toss and serve topped with smoked salmon, Parmesan, and basil or dill. 
Enjoy! 👩‍🍳 
❤️Stephanie 

Cinnamon Roll Protein Cake...

This vegetarian cinnamon roll protein cake (my own recipe) with vegan “buttercream” icing reminded me of visits to my grandma who would serve us steaming bowls of oatmeal with honey and cinnamon and also carrot or spice cake! I felt so nostalgic with every bite. ❤️ 🥕 

All three kids gave it two thumbs up (Hudson did say he felt like I was trying to trick him) 😂 and they still have no idea how healthful this cake really was 😂

The frosting recipe is from Detoxinista and I’ll post her link below! 

Cinnamon Roll Protein Cake 

with Vegan Cream Cheese Frosting...

3/4 cup cinnamon roll protein powder (I used the vegan cinnamon roll protein flavor from Arbonne, which is now out of stock, but vanilla vegan would be a perfectly fine substitute)

1/2 cup almond butter (I like the smooth kind from Maranatha) 

1/2 tsp baking soda

1/2 cup raw honey or Pyure sweetener

2 eggs

3/4 cup unsweetened Almond milk 

1 teaspoon pure vanilla 2 teaspoons cinnamon powder

Add all ingredients to mixer! Mix well and scrape sides with a spatula and make sure all of it is mixed together. Pour into a lightly greased glass or ceramic square baking dish (you can also line with parchment paper). 

Bake in oven at 350 degrees for 25-30 minutes (or until center is cooked). Refrigerate overnight and serve with vegan frosting for breakfast, a snack, or dessert. 
Go here for frosting recipe:Vegan Cream Cheese Frosting! 

Let me know what you think! 😍
❤️Stephanie 

Not-Your-Ordinary Baked Oatmeal...

I

I remember as a child crying because I had to eat thick and goopy oatmeal. I hated it for years until I discovered the warm goodness of Baked Oatmeal. Over the years, I have tried different recipes for Baked Oatmeal. Most are too sweet, dry, bland, or just gross. This is a tried and true creation of mine. I lovelovelove it and and so does my husband. It tastes just like a warm sweet oatmeal cookie. Let me know what you think!

~Stephanie's Baked Oatmeal~
3 large Eggs
3 cups Oats
3/4 cup dark Brown Sugar (you can substitute other comparable sweeteners if desired)
1 stick melted salted Butter
1 teaspoon cinnamon
1/4 milk (or coconut, almond, or cashew milk) 
2 teaspoons Baking Powder
1-2 teaspoons Vanilla
1/2 cup raisins or craisins (optional, but it will definitely make it more moist)
1/4 cup chocolate chips or chunks (optional)
Dash of nutmeg (optional)

Mix all ingredients and pour into a buttered 9x13 dish. If batter seems too thick or dry to you, try adding more milk (if needed). Bake at 350 for 30-35 minutes (make sure it is not liquid in the center but you also don't want it overdone either).