My Favorite Cake

Celebrating an occasion and not sure what to make?  This one is a real crowd pleaser, and the perfect dessert for your special event.

I used this recipe for the cake.  Then I topped the batter with thinly sliced apple slivers in a circular pattern for a round cake like this picture shows or a square pattern (for a square cake pan). I've even tried it in rows for a sheet cake.  (I like to use a tart apple such as granny or fuji). Bake according to the recipe directions.  The cake will be super moist and the browned apple edges are beautiful!

Egg Salad Anyone?

It's not what you're thinking, but it is oh so good!

Romaine and red leaf lettuce topped with mung bean and alfalfa sprouts, cucumber, and boiled eggs . . . yum!

Use your favorite salad dressing or make you're own! Today I drizzled a little olive oil,  sprinkled a little rice vinegar, and topped it off with sea salt, coarse black pepper, and tarragon.  What do you like on your salads?

Power Breakfast

Now, this is a breakfast for champions!

We call it coconut oats and it's a favorite at our house ; )

Coconut Oats

2 1/2 c. steel cut oats
1 can coconut milk
1/2 c. raisins
1/2 c. craisins
2 t. cinnamon
1/4 c. honey
dash of salt

Toppings
1 granny apple diced
1/2 c. chopped almonds

Note:  I soak my almonds overnight in the refrigerator, and drain the liquid in the morning.  This process makes the nuts easier on your digestion which prevents bloating (and in my opinion, makes them even more tasty).   When soaking, use a mason jar, filling it half full with almonds.  Then add purified water to the top.  After draining, nuts will last 3-5 days in the refrigerator.

Who would have thought?

Surprisingly delicious!

This is one of those meals that just came together from odds and ends that I had in the refrigerator and pantry and what a lovely combination it turned out to be. 

Chicken salad, steamed red beets, nori wraps, and romaine lettuce. . . delish!

The chicken salad can be folded into the nori wrap or the lettuce or both!

Chicken Salad Recipe:

1 12 oz. can of white chicken
1 generous spoonfuls of mayonaise
1 t. dijon mustard
1/4 c. diced onion
1/8 t. minced garlic
1 stalk of celery chopped fine
3 T. craisins
salt and pepper to taste
tiny dash of red pepper or paprika

Note:  If you have a green onion or red onion, use one of those as they add color and the flavor is fabulous.