FoodFash

Adventure Begins in the Kitchen

Ugly Blueberry Biscuit Muffins

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Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast.  And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.

I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject).  I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…

FoodFash Ugly Blueberry Biscuit Muffins

2/3 Cup Gluten-Free Pancake Mix

1/4 Cup Almond Milk

2 Tablespoons Earth Balance

1 Egg

1/3-1/2 Cup Frozen Blueberries

Preheat oven to 400 degrees.  Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients.  Fold in the FROZEN blueberries.  Spoon batter into three muffin cups and place on a baking sheet.  Bake for 20 minutes or until biscuit tops are golden brown.

Jam-less, the biscuits lacked the fruity sweetness I was looking for.  But when I added a dollop of strawberry jam, they were A-mazing!  I can’t wait to experiment with other berry varieties or maybe even… Chocolate!

Off To Make Schakolad, In Pictures

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Breakfast Drank: New Tea Flavor

Breakfast: Sprouted Wheat French Toast (egg & almond milk), Cooked with Coconut Oil and Topped with Pure Maple Syrup

Lunch: Leftover Tofu & Veggies

Lunch 2: Eggplant Fries with Chup

Dinner: Piping Hot Brown Rice Pasta with Marinara

Oh how I wish I had time to put spinach in my pasta, but I chose blog post over green.  I’m rushing out the door to make chocolate with my Junior League committee at Schakolad Chocolate Factory in… T minus ten minutes.

Can’t wait to see what this is all about!  Gotta jet!

Look Out Weekend!

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Isn’t this how it always pans out?  You’re exhausted all week and you promise yourself a nice quiet weekend and then…  You get an invite to something too fun too pass up?  Oops?

My friend Kelly emailed me earlier today about a non-touristy sunset cruise that she and the other Kelley are going on tomorrow and asked if I’d like to join.  I hesitated out of pure sleepiness, but knew this was something I couldn’t turn down.

You see, both Kell(e)ys are moving soon: one to Jacksonville and one to Spain, so I need to get as much Kell(e)y time in as humanly possible.  And there are about a gazillion cherries on top of this cakey invite, some of which include:

1.  The cruise is BYOB

2.   Kelly is kind of a big deal at a local wine rep and will, for sure, bring the best bubbly ever.

3.  Kelley is famous for her veggie trays.

4.   I’ve been looking for an excuse to make this vegan layer dip

5.  FULL MOON!!

So party, party it is, because I don’t see myself making my way back over the bridge after boating.

Now on to the dip…  that I totally jacked from my college roommate, Emily, and modified to be dairy free.

Mix one package of dairy-free cream cheese with taco seasoning to taste.  I used about 1/2 of a large packet, but it’s important to sample periodically because it can get super salty, super fast.  Then layer refried beans, taco seasoned cream cheese, and salsa in a casserole dish (or pie plate).  Top with olives and sliced jalapenos (that I forgot and have to pick up at the grocery store tomorrow on my way to St. Pete).

Serve with tortilla chips or health it up by toasting sprouted corn tortillas.

Oh and hoping to bring FoodFash mashes back stat!

Emergency Cookie

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What do you do when you’ve got the ‘I still want to be on vacation’ blues?  Bake emergency cookies, obvi!

I used to make shortbread cookies all the time when I was younger because a.) they’re delicious and b.) all of the ingredients are solid pantry staples.

I decided to mix things up by using the almond meal I hadn’t touched since the world’s most expensive brownies.  And then I erred on the side of caution by using an almond meal/bread flour mix.

FoodFash Almond Shortbread Cookies

1/2 Cup Almond Meal

1/2 Cup Bread Flour

1/2 Cup Earth Balance

1/4 Cup Powdered Sugar

1/2 Teaspoon Vanilla

Dash of Salt

Mix all of the ingredients together until all of the Earth Balance is evenly distributed.  Roll the dough into small balls and place on a cookie sheet covered in parchment paper.  Bake in a 350 degree oven for 15 minutes.

Enjoy!