Featured

Blacken Matcha Detox Tea

I decided to share an impromptu recipe for a delicious detox tea.

I had an upset stomach this week. It was like everything I ate had no taste. I also couldn’t stomach most things. Desperate to find something to help my sour tummy, I concocted a recipe for a matcha detox tea. It may or may not have helped, but I did feel better a couple of hours after drinking it.

It also tasted amazing.

I had all the ingredients in my pantry, so for something so good. I didn’t have to pay a ton of money.

I hope you enjoy this tea too!

Dry Ingredients:
1/4 tsp of activated charcoal
One packet or 1 teaspoon of matcha
1/3 tsp of turmeric

Wet Ingredients:
1 cup (8 oz) of hot water
A dash of ginger
1 tsp of agave nectar
Ice cubes

First, I mixed the dry ingredients into the hot water. It doesn’t matter the sequence, but I added the matcha, then the charcoal, finally the turmeric. I stir until the dry ingredients are dissolved.

Secondly, I had the agave and ginger to the mix. I blend until it is well combined.

I let it sit for about two minutes and stir the tea again.

Finally, I mix in the ice cube and stick the glass in the refrigerator until it is cold or I am ready to drink it.

That’s it!

It is a yummy treat for my ailing tummy.

Please let me know if you have an ice tea drink that you love to have during times when you a sick or just relaxing. Please leave a link in the comments below.

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Featured

What I ate for dinner this week

I am not a chef, but I like to make food. I love being able to sit with my family and have a moment to regroup, talk or even watch a movie. It’s the family time in my home. I feel like the outside world is on hold while I enjoy my moments with the people I love.

Sometimes I eat quite a unique blends of foods and spices. I’d instead do that then let food go to waste. It also sparks creativity in me when the world can be so cold. These are the best thing about dinners for me.

What about you?

Penne Pasta with Pesto Tomato Sauce
Roasted Chicken with Carrots and Quinoa
Sausage and Peppers with White Rice
Potato Soup (Minus Liquid — I know, I hate soup though) with Garlic Bread
Stuffed Zucchini with White Rice
Greek Salad Mixed with other salad stuff and French Fries
Penne Pasta with Broccoli and Chicken

Featured

Vegan Strawberry Ginger Muffins

These vegan strawberry muffins are quite soft and moist for a wholesome breakfast pastry or daytime snack. I am not a vegan, but some recipes are SO good that I can’t help making them over and over again. This is one recipe that I have modified over the years and did enjoy.

Prep Time: 20 mins
Cook Time: 25 mins

Servings: 12 muffins

Dry Ingredients:
½ cup + 2 tablespoons granulated sugar
2 cups all-purpose flour
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/4 teaspoon of ground ginger

Wet Ingredients:
1 cup almond milk
1 teaspoon apple cider vinegar
¼ cup + 2 tablespoons coconut oil
1 teaspoon vanilla extract
lemon zest
1 – 1 1/2 cups strawberries (If frozen, add only 1/2 cup milk)

  • Preheat the oven to 375F.
  • Use coconut oil to grease the muffin tin and then set aside.
  • In a small bowl combine milk and apple cider vinegar and then set aside to allow the mixture to curdle.
  • In another bowl combine baking powder, salt, and baking soda.
  • For the liquids, get another bowl and combine the sugar, ginger, coconut oil, vanilla extract, and lemon zest. Once, add the curdled almond milk/vinegar mixture and stir to combine.
  • Stir in the dry ingredients until thoroughly mixed together. A few lumps are OK. Just don’t over-mix.
  • Fold in the strawberries (if frozen, drain liquid first).
  • Spoon into muffin tins, filling each cup about ¾ full.
  • Bake for 20-25 minutes until a knife inserted in the middle comes out clean. Remove from heat and allow muffins to cool before removing from the tin.

I love cooking. It brings me back to my creative elements. There is always a story behind the even recipe and alterations the is personal to you. I hope you enjoy this recipe too.

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Cookie Recipe Featured

Chocolate Chip Cookie Monster

I am a huge cookie monster! Chocolate chip cookies are my favorite. You will definitely find crumbs all over my seat after eating these. It’s just one of those fun desserts that are simple enough to make and easy to eat.

Whenever I feel down, these cookies seem to help me refocus and bring me back to my happy place.

Please try the recipe below and release your inner monster!

Dry Ingredients
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup granulated sugar
1 1/4 cups lightly packed light brown sugar
1/4 teaspoon of cinnamon
1/4 teaspoon nutmeg

Wet Ingredients
2 sticks unsalted butter, at room temperature
1/2 teaspoon almond extract
2 teaspoons vanilla extract
2 large eggs, at room temperature
2 cups semi-sweet chocolate chips

Directions
Preheat oven to 350ºF.

Line baking sheets with parchment paper.

In a medium sized bowl combine the flour, baking soda, salt, nutmeg, and cinnamon.

In another larger sized bowl mix the butter, granulated sugar, and brown sugar until creamy.
Then add the vanilla and eggs to the creamy mix.
Slowly mix in the dry ingredients until well blended.
Finally, blend in the chocolate chips.

Cover the dough, and let it sit at room temperature just until it is soft enough to scoop.

When soft enough, scoop up 2-tablespoon sized balls using a cookie scoop or tablespoon and drop onto prepared baking sheets.

Bake for 10-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.

The cookies should be a little thick, soft in the middle, crisp around the edges.

I hope you enjoy this recipe. Please let me know how it goes and it your inner cookie monster was set free.

#chocolatechip #chocolatechipcookies #chocolatechips #chocolatechipcookie #chocolatechipcookiedough #chocolatechipscookies #ChocolateChipCookieDay #cookierecipe #dessertrescipe #easyrecipe #mindfuleating #mindfulcooking #mindful #anxiety

Featured

Raspberry Coconut Macaroons

These raspberry coconut macaroons are something I make to remind me of a warmer sunny day. It is a cold day in Brooklyn, and I rather be indoors. Sometimes, my anxiety can be raised if I sit too long, so to keep myself occupied, I love to try recipes from the ingredients that I already have in my home.

I am pretty sure you can add any berry or no berries to the cookie. You can also but vegan ingredients if you aren’t into dairy products. Either way, when you take a bite, hopefully, it will give you that warm and cozy vibe of a summertime night.

Wet Ingredients:
4 large egg whites
1/2 cup raspberries
1/2 teaspoon almond extract
1 teaspoon vanilla extract

Dry Ingredients
4 and 3/4 cups sweetened shredded coconut
1/2 cup granulated sugar

Directions:

  1. Preheat oven to 325°F
  2. Prepare by lining two baking sheets with parchment paper.
  3. Do not put your dough in until the oven is at 325°F
  4. For about 2 minutes, in a large bowl using a mixer with paddle accessory, whipped the sugar, egg whites, and vanilla together egg whites, sugar, and vanilla together on medium to high speed until frothy and the sugar dissolved.
  5. Then add in the shredded coconut gradually, making sure the coconut is evenly moistened.
  6. The batter will be moist and gluey.
  7. Cover the mixture tightly with plastic wrap or wax paper and refrigerator for 30 minutes. This will allow the coconut to become moist.
  8. Meanwhile, pat your raspberries dry with a paper towel or cloth. You don’t want them too wet.
  9. Once the 30 minutes are over, unwrap the dough and fold in the raspberries into the coconut batter.
  10. Scoop 2 Tablespoons of the batter and place in on the prepared baking sheet it should be about 2 inches apart. Make sure the mounds are very dense but round.
  11. Bake for about 20 minutes until the cookie is lightly golden brown.
  12. Allow the cookies to cool thoroughly on the baking sheets before eating.

I hope you enjoy this recipe as much as I do and stay warm (or cool in you are in the summer season) today.

You are pretty awesome for reading this, so thank you!

Let me know if you have any recommendations for recipes or questions below.

#recipe #recipetohappiness #recipebinders #recipeforlife #Recipeforyou #recipeideas #Recipeoftheday #RecipeDiaries #RecipesForDays #recipesoftheday #recipedeveloping #recipeofweek #recipesbyme #Raspberry #Coconut #Macaroons #Berries #MacaroonRecipe #mindfulcooking #DBT #anxiety #mentalhealth

Banana Bread

Yummy Banana Breakfast Bread

I had some time to spare and a few ripe bananas. I thought I would share the recipe that I use when making banana bread. It is super easy and is a great snack or part of your breakfast.

Whenever I get overwhelmed or need to focus, I find cooking does that for me. I loved cooking since I was tiny and experimented with all kinds of ingredients to feed my brothers and sisters. Sometimes the food came out fantastic and other times….well, not so much.

There is actually a movement for this type of therapy, which I will reference below that states:

Cooking and baking are pursuits that fit a type of therapy known as behavioral activation. The goal is to alleviate depression by boosting positive activity, increasing goal-oriented behavior and curbing procrastination and passivity.

If the activity is defined as personally rewarding or giving a sense of accomplishment or pleasure, or even seeing the joy of that pumpkin bread with chocolate chips making someone else happy, then it could improve a sense of well-being,” says Jacqueline Gollan, associate professor of psychiatry and behavioral sciences at Northwestern University Feinberg School of Medicine in Chicago.”

So, if you need a pick me up, please try this recipe.

Dry Ingredients:
3/4 teaspoon salt
2 teaspoon cinnamon
1/2 cup white sugar & 1/4 cup of brown sugar
1 1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Wet Ingredients:
4 ripe bananas
5 tablespoons unsalted butter, softened
3 eggs, room temperature

  1. Preheat oven to 350 F
  2. To a large mixing bowl add, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon
  3. Combine and blend well together and set aside
  4. In a separate mixing bowl, add 4 very ripe bananas and mash well with a fork until it looks like paste
  5. Add butter and room temperature eggs and combine all together with a fork until it is well-mixed.
  6. Combine wet and dry ingredients together and mix well
  7. To a greased loaf pan or use parchment paper (it’s up to you)
  8. Pour batter into pan
  9. Distribute evenly and press down on the mixture to remove any air bubbles
  10. Bake for 40-50 min (test with a toothpick around 40 min and it comes out cleanly, remove)
  11. Let cool on a wire rack

Eat and Enjoy!

What’s your favorite breakfast recipe? Do you enjoy cooking?

Please let me know.

A Road to Mental Health Through the Kitchen: https://www.wsj.com/articles/a-road-to-mental-health-through-the-kitchen-1418059204

#bananabreadrecipe #bananabread #banana #sundaybaking #baking #nondietapproach #bakingrecipes #bananarecipes #nondiet #bananabreas #therapy #depression #selfove