Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts! The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue. I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!
… and Happy Thanksgiving! I hope you all have a wonderful time with your families.
1/2 Cup of Brown Sugar
1 Stick of Unsalted Butter
1 Organic Egg
1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)
1 1/4 Cup Gluten-Free Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp of All Spice
Pinch of Salt
1/4 Cup of Chocolate Chips (Optional)
Handful of Chopped Walnuts (Optional)
Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar
Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter. Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!
I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂
Hi Guys !
I hope you all enjoyed your week! Here is a super simple caprese salad recipe that i’ve been making and eating all week long! So easy and so delicious! I also wanted to update you all by video this week about my/our fitness journey. Please share yours in the comments below. Enjoy the weekend!
Easy Caprese Salad
6 -8 small fresh mozzarella balls
8-10 Cherry tomatoes
salt and pepper to taste
3 Leaves of fresh Basil (chopped)
A Drizzle of Aged Balsamic Vinegar
Comine all of the ingredients into a bowl, drizzle with balsamic and enjoy! It’s really that simple, I love it. Be sure to use aged balsamic as it has a thicker and sweeter consistency.
I hope you all had a fantastic weekend! I wanted to kickstart this week with one of my faves! It’s called bang bang shrimp, and it super delicious and easy to make. My version of this shrimp is different from your average because I add in both fresh and flash fried granny smith apple! I hope you like it.
2 lbs of peeled and deveined raw shrimp (tails off)
1/4 cup of cornstarch (give or take)
pinch of salt
pinch of pepper
1 Granny Smith apple cored, peeled and chopped
Canola oil (12 -160z bottle)
1/4 cup of sweet chili sauce
1/2 cup of mayonnaise
1-2tablespoons of sriracha hot sauce (depending on how spicy you want it)
Start out by rinsing your shrimp and coating with the juice of 1 fresh lime. In a bowl mix your salt,pepper and corn starch. Add in your shrimp and chopped apple into the cornstarch mixture and mix making sure each piece is fully coated (get rid of any excess cornstarch). Heat your canola oil in a pot on med high- high (canola oil is a high heat oil perfect for frying). When the oil is hot carefully put the apples and shrimp into the oil and fry for 3-4 mins until shrimp is pink and golden brown. Place the shrimp on a paper towel coated plate to get rid of any excess oil.
To make the sauce you simply combine the mayo,sweet chili sauce and sriracha in a bowl.
Add in the shrimp and mix until the shrimp is completely coated in the sauce. you can garnish with fresh apples to add a little bite and chopped scallions, if you’d like. This would be great as the filler for a lettuce wrap as well!
Perfect appetizer!!!! Enjoy!
Riley is now 9 months and exploring the wonderful world of food! We started her on solids when she was about 6 months old because she had more than doubled her birth weight and was simply ready to start. Starting solids with your baby truly depends on when you but most importantly your child is ready to start, they’ll definitely let you know in some sort of way. We started out slow with oatmeal cereal and worked our way into the “easy to digest” veggies like squash, sweet potato, peas and apples. Now at nine months we are exploring all types of healthy recipes and she is loving every meal.
Recently, I’ve been setting aside a small amount of whatever veggies and protein we are eating for dinner and making Riley a small serving of her own variation of our meal. I think this is a great way to introduce your baby to new foods and yummy combinations. We had lamb pasta the other night for dinner and this was the “pasta free” version I made for Riley to enjoy. Hope your kiddies love it as much as she does!
Lamb and Veggies! (makes 2 servings)
3 tablespoons ground lamb
organic cherry tomatoes (Halved)
a teaspoon of freshly chopped organic basil
handful of spinach
Grated Gruyère cheese (optional)
First and foremost WASH YOUR VEGGIES! Regardless of if they are organic or not, it is so important to wash your fruits and vegetables to ensure the best for you and your family. I opt for Honest Fruit & Veggie wash when I’m making a meal for my family. I’ll include a link below if you want to check it out :).
Cook the ground lamb in a small skillet on medium heat for about 3 mins. Lamb has a lot of natural fat so you do not need to add any sort of oil to the pan. Add in the tomatoes and cook until mashable. Lastly add in your spinach and basil. Depending on your preference you can serve as is or chop it up a bit more in your blender. Riley is at an age where cheese is an option so I love adding a little Gruyère to this dish for her! I let it cool and place it on her high chair tray so she can feed herself, she loves it! Enjoy!
(Try the Fruit & Veggie wash and let me know what you think! I love it.)
This is my recipe for what I consider to be the perfect pan steak! It’s quick, easy and doesn’t require a grill. My steaks always come out tender, juicy and cooked to perfection with this recipe. Try it and let me know what you think!
* If you like my recipes be sure to click on the title and repost using the Facebook, twitter, pinterest or tumblr widgets! Thanks!
3 Tablespoons of butter
1 tablespoon of olive oil
2 sprigs of fresh rosemary
coarse sea salt and pepper to taste
2 8 oz filets (or any cut of beef you like)
Preheat your oven to 450. In an oven safe skillet/pan heat your butter and olive oil on the stove on a med high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE finger pinch 🙂 ). When the butter has melted and the oil is heated add your steaks into the pan to get a nice golden brown sear on them. This should take about 2 mins on each side. Then place your pan in the oven for about 7-9 mins until the steaks are cooked to your preference ( 8 mins makes a perfect medium, my favorite!). These rosemary infused steaks are nothing short of delicious. Enjoy!
Allow the meat to rest 5 minutes before serving
I served my steaks with quick pan potatoes and a caesar salad!
Note*- Allow 2 mins extra oven time for bone in steaks 🙂
Sometimes I just don’t feel like going to the grocery store, especially now with an 8 month old. Yesterday was one of those days. Luckily my husband didn’t want a lot of protein in his pre game meal so I didn’t have to trek to the grocery to get my usual pound of ground. I decided that I would use what was on hand. We ate chicken and waffles the night before so I wanted to make something fresh, light, quick and EASY! I came up with this simple recipe using things that I already had in my refrigerator. Turns out he loved it. It’s a great vegetarian option too! Try it and let me know what you think in the comments below!
2 handfuls of cherry tomatoes(halved)
1 small shallot chopped
3 cloves of chopped garlic
handful of FRESH basil chopped
a sprig of fresh rosemary
3 tablespoons of butter
3 tablespoons olive oil
a pinch of salt
1 package of Capellini pasta
Parmigiano Reggiano (to taste )
Bring a pot of COLD water to a boil on the stove. While the water is heating up, place your skillet on med high heat and sauté the butter, olive oil, garlic and shallots in a pan until the shallots become translucent (not brown). Add in the rosemary , cherry tomatoes and pinch of salt for flavor. Sauté for about 2 to 3 mins and add in your chopped basil. By now your water should have come to a raging boil. Add in your capellini pasta and cook as directed on the package (usually about 3 mins). Drain the water from the pasta and add in your tomato mixture. Mix together well and then plate the pasta. Top with fresh Parmigiano and enjoy!
I am always on the hunt for delicious recipes. Most of the time I want something quick and easy that doesn’t lack flavor. I think that my easy salmon marinade gets the job done. Try it and let me know what you think!
Preheat your oven to 425 degrees
combine in a sandwich bag or bowl the following ingredients:
4 Cloves chopped garlic
1/2 a small onion finely chopped
1/2 cup of Mirin
2 tbs Low Sodium Soy
1/4 cup of honey
1/4 cup brown sugar
Juice of an orange and a lime
Mix all of the ingredients together and voila, your marinade is done.
This is enough marinade for 1.5-2 lbs of Salmon
Salt and Pepper the fish to your liking, Pour the marinade over the fish and bake for 15-20 mins! It’s that easy, and it’s sure to please!
I paired my salmon with asparagus, roasted potatoes and cheddar mushrooms.