Strawberry Chocolate Hazelnut Crepes

Strawberry Chocolate Hazelnut Crepes

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Crepes, delicious crepes… When I think of crepes, I think of the time I visited the Eiffel Tower and had the most delicious chocolate hazelnut banana crepe.

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Let me tell you, nothing beats that crepe but crepes are so easy to make! You can make sweet or savory crepes and experiment with different combinations. Best part is, you can make them ahead of time and freeze them! Just put a piece of wax paper in between each layer.

Let’s get ready to cook!

Combine flour, milk, eggs, and salt into a blender. Using a blender is easier but you can use a whisk as well. I like to blend and then whisk as I go. The crepe mixture should be very thin and runny.

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In a skillet pan on medium heat, spray the pan with coconut spray. Add a very thin layer of the crepe mixture to the pan. It will start to pull up on the sides and you know you are ready to flip the crepe.  Be careful because they can easily break since they are so thin.

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After the crepes have finished cooking, add a generous layer of hazelnut spread. Add strawberries on top and fold. You can get creative here and add different fruits or combinations of tasty ingredients. Have fun with it!

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Below you will find a printable recipe card! Yay! I am now in the 21st century 🙂

Strawberry Chocolate Hazelnut Crepes

Ingredients

  • 1 cup of gluten free flour (or regular flour)
  • 2 eggs
  • 1 cup of soy milk (or the milk of your choice)
  • pinch of salt
  • Coconut oil spray (any nonstick spray will work)
  • Strawberries
  • Chocolate hazelnut spread

Directions

  1. In a blender, combine all the ingredients.
  2. In a large skillet pan, spray the inside with coconut oil spray so the crepe doesn’t stick.
  3. Add a VERY thin layer of the crepe mixture in the heated pan.
  4. When the edges start to get firm, gently flip over the crepe to cook on the other side.
  5. When both sides are cooked, fill your crepes with whatever you want! I used chocolate hazelnut spread and sliced strawberries. They were so good!!

Get creative with your crepes!! You can fill them with so many different combinations and they can be savory or sweet!

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Enjoy xoxo

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What To Do With Your Herbs- Part 4-Pesto

Creamy Italian Pesto

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My herbs are growing like crazy that I can barely keep up with them! My tomato plant is massive, yet I haven’t actually gotten a tomato to eat! I have this mama squirrel that has an obsession with my deck/apartment. She has tried on more than one occasion to get inside. I haven’t seen her as much since I got Henley but while at work yesterday, mama squirrel got into the tomato plant and destroyed most of the tomatoes. Revenge I believe :/

At least I have my basil which was growing out of C.O.N.T.R.O.L.!!! So what’s an Italian girl to do??? Make pesto!

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What You Need: 

•4 cups of basil

•1/2-1 cup of olive oil

•1/3 cup of pine nuts

•1/2 cup Parma cheese

•3-4 cloves of garlic

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What To Do:  

•Put all your ingredients in a food processor or blender (food processor works better but I’ve done the wooden spoon trick in the blender many times).

•Blend together until smooth by adding 1/4 cup of olive oil at a time.

•I like to combine my pesto with pasta or over chicken! Xoxo

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What To Do With Your Herbs Part 3-Mint Mojitos!

What To Do With Your Herbs Part 3

Mint Mojitos!

 

Here is another “What To Do With Your Herbs” Part 3.  This time we are talking mint and making them into mojitos!! What I love about using mint for summer drinks is that it gives the drink such a refreshing taste, even if you add it to water.

Needless to say, my mint was over grown and it needed help! The great thing about this recipe is that you can interchange it with any seasonal fruit or flavored rum you would like.  The possibilities are endless!

What You Need:

Mint Leaves (about four or five large ones per drink)

1/2 oz Simple Syrup (1/2 cup of water and 1/2 cup of sugar, dissolved over heat)

1/2 Lime (juice)

2 oz Rum

Club Soda or Sparkling Water (I used Bubly)

Fresh Blackberries

 

What To Do:

  1. Muddle the mint leaves in a glass.  If you do not have a muddler, you can rip the leaves up and take a sturdy large spoon and jam it into the mint and try to break it up.  I mean this is real classy and how I do it haha

  1. Add in 4 four berries and mash with the mint leaves.
  2. Pour in the lime juice and the rum.
  3. Add a few ice cubes and top off your drink with sparkling water.
  4. ENJOY!

What To Do With Your Lettuce- Part 2

What To Do With Your Lettuce- Part 2

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As we continue on with this series, part one was about freezing your herbs with oil (Read the last post if you missed). This time, we are going to talk about all that lettuce I planted.

I am not going to lie, I have never grown lettuce before and had no idea what I was really doing.  I read online how to cut the lettuce so it would continue to grow. How you can achieve this is by cutting the outer leaves and leaving about an inch of the crown.  This will allow your lettuce to keep growing.

But, what if I don’t feel like eating my lettuce right away. What can I do with it so it won’t spoil?

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What You Need:

Lettuce

Bowl

Veggie Cleaner

Paper Towels

Water

 

 

What To Do:

  1. Rinse your lettuce according to your veggie cleaner or if you don’t have one, just rinse your lettuce to get rid of excess dirt.
  2. In the bowl, put a folded piece of paper towel covered in water (the paper towel, not the bowl) on the bottom.
  3. Add the lettuce in the bowl, pile them so they have some room to breathe.
  4. Put a damp piece of paper towel to cover the lettuce.  Make sure you rewet this paper towel once it gets dry.
  5. When you’re ready to eat it, it will be waiting! Just don’t go too many days otherwise your lettuce will not be that great.  I did this overnight and only had to rewet my paper towel once.  The lettuce was still crunchy and fresh tasting.

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It was so nice to have lettuce that I grew.  I know where my food is coming from (my mini garden haha) and I control what I feed my plants.  #nogmo #nopesticide  Bam! I feel like a real adult!

 

What To Do With Your Herbs Part 1

What To Do With Your Herbs <<Part 1>>

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I love, love, love when the weather gets warmer and I can start planting herbs. This year, I am also growing tomatoes and lettuce. So the problem is, what can I do with all these herbs?

This will be a multi-part series throughout the Spring and Summer of ways to use herbs and veggies throughout the year.

One of my favorite (and easy) recipes to use with my extra herbs is chopping them up and putting them in an ice cube tray and freeze them with oil.  When you need to pick your herbs, like basil and parsley (which were the two that I used), sometimes you do not have enough to make pesto or you were trying to just shape your plant. The great thing about this recipe is that you can use any mixture of herbs and different oils.  Get <<C.R.E.A.T.I.V.E>>

 

What You Need:

Fresh Basil and Parsley (or another kind of herb)

Olive Oil and Coconut Oil (any oil will work)

Ice Cube Tray

What To Do:

  1. Pick your herbs and wash them with veggie wash.herbs 1
  2. Chop the herbs into small pieces.herbs 2
  3. Put the herbs in ice cube trays. You can make any type of mixtures you want. I made two just basil and two just parsley and the rest I mixed both together. I also used olive oil in some and coconut oil in some (1tablespoon so you can keep track for recipes)herbs 3
  4. Put the ice cube tray in the the freezer.  When frozen, I like to put them in a bag labeled when I made it and what it is.  herbs 4
  5. Whenever you need fresh herbs for a recipe, you now have them ready to use at anytime by just reaching into your freezer! This is especially great in the Winter!

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

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<<• First of all, I have to apologize. I haven’t posted in months and there were many things that happened and I couldn’t keep up. I am sorry!

<<• Secondly, I want to thank you! Thank you for following my journey whether you just subscribed or have been with me since day one! I appreciate each one of you!

<<• Thirdly, I promised that I would share the good, the bad, and the ugly. Working full time, going to school at night full time, and expanding my wine biz, it’s been a lot. Plus I was in the hospital for a week and was diagnosed with my 6th autoimmune disease. I know, another one.

<<• So right now, I want to keep my life more zen. I’m not taking any classes this summer, so I want to dedicate my time, doing the things I love. Like this 🙂

<<• I know, I know… you’re asking where is that recipe? Why is there all this writing before the recipe? Can I just have the recipe?? Haha

Grilled Greek Lemon Chicken with Creamy Tzatziki Sauce

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What You Need:

• Free Range, Organic Chicken

•Greek Spice Mixture

•Fresh Lemon Juice

•Olive Oil

•Greek Yogurt

•Cucumber

• 2 Large Garic Cloves, minced

•Salt and Pepper

What To Do:

1. Prepare the chicken to marinate for two hours (at least). In a ziplock baggie (gallon), throw in your chicken, 2 tablespoons of olive oil, a dash of salt, and the Greek spices.

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2. Wash and shred your cucumber. Place them between paper towels to get out the extra moisture out. Let that sit for an hour.

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3. Make your Tzatziki Sauce. In a large bowl, combine a container of Greek yogurt, juice from half of a lemon, cucumbers, garlic, and salt to taste.

4. Let the Tzatziki Sauce chill in the fridge until it is time to eat.

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5. Grill your chicken and eat with the Tzatziki Sauce!

Enjoy xoxo2588CD42-1C5E-47BC-94A2-349FFD4B9322

Vegan, Gluten Free Banana Bread

Vegan, Gluten Free Banana Bread

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I am loving being able to eat bananas again! And I have been wanting to make banana bread for weeks now. I still haven’t been able to successfully reintroduce eggs back into my diet but using a vinegar/”milk” base in baking has helped.

What You Need: 

1/4 Cup Soy Milk (or any “milk” preference)

1/2 Teapsoon Apple Cider Vinegar

1/2 Cup Vegan Butter, softened

1 Cup Brown Sugar

3 Large Extra Ripe Bananas

1 1/2 Teaspoons Vanilla

2 Cups Gluten Free Flour

1 Teapsoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teapsoon Salt

1/2 Tablespoon Cinnamon (I know this is a lot, you can definitely half it but I love cinnamon)

Coconut Oil Spray

What To Do:

Preheat your oven to 350 degrees. Spray a loaf pan generously with coconut spray.

In a small bowl, mix the soy milk and vinegar. Let it sit for a few minutes. It will start to curdle a bit and thicken up. That’s what you want it to do!

In another small bowl, mix together your dry ingredients and set it to the side.

In a large bowl, cream together the butter and sugar. Add the bananas and blend really well, until there are only small chunks of banana left. Add in vanilla and the milk mixture.

Slowly add in the dry mixture, about a 1/2 cup at a time. Mix until all the ingredients are blended together.

Pour into the greased loaf pan and bake for 35-45 minutes. You want to make sure the center is cooked! I’m still getting used to my new oven so it took a bit longer.

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Enjoy xoxo