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**NEW KITCHEN REVEAL** Finally!

Kitchen

I am so excited to share my brand new kitchen with you lovelies!! As a lot of you know, this process was a total labor of love but I couldn’t be happier with the transformation.

BeforeAfter

Working in this kitchen is like a dream. It’s got the butcher block countertops I’ve always wanted, a massive island that is perfect for shooting cooking videos incredible stainless steel appliances courtesy of FRIGIDAIRE GALLERY that make my life in the kitchen so much easier. You can CLICK HERE to learn more about all of the gorgeous appliances in the space and where to find them.

Kitchen3

I also just adore my DELTA Touch2O Faucet. I had one in my old kitchen and now I can’t live without it. All you need to do is tap it to turn it on which is perfect if you got messy hands. I also installed one in my bathroom and it’s amazing!! To learn more about the Delta Touch2O Collection, CLICK HERE.

Faucet

I think that the rest of the space is just as inspiring and filled with whimsy. I’ve got lots of vibrant colours, adorable figurines and of course beautiful fresh flowers!

LivingRoom3

FlyingPig

Flowers

For a behind-the-scenes look at the entire space, including everything that’s hidden behind the camera, be sure to check out the full video on my YouTube channel HERE. And of course, stay tuned, because there’s lots more DELICIOUSNESS coming soon 🙂

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3 Clever Cauliflower Recipes | Dinner Made Easy

Crispy Cauliflower Bites

Cauliflower:
1 head cauliflower, cut into florets
2 eggs, whisked
1 cup panko breadcrumbs

Honey Garlic Sauce:
1/3 cup honey
3 cloves garlic, minced
3 tbsp soy sauce
1/3 cup water
2 tsp cornstarch

To bread cauliflower, individually dip florets into eggs.
Next, roll cauliflower in panko breadcrumbs.
Place on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 15-20 minutes, turning once halfway.
While cauliflower is baking, in saucepan over medium heat, add honey, garlic and soy sauce.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch.
Add cornstarch slurry to saucepan.
Cook for another 2-3 minutes or until sauce thickens.
Once cauliflower is golden and cooked to your liking, remove from oven and drizzle with honey garlic sauce.
*Allow to cool for a few minutes before eating!
Enjoy!

Cauliflower Pizza Crust

Crust:
1 head cauliflower, cut into florets
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 tsp Italian seasoning
¼ tsp salt
1 large egg

For the pizza:
½ cup tomato sauce
1 cup mozzarella
½ cup mushrooms, sliced
½ green pepper, sliced
¼ red onion, sliced

For the crust, place cauliflower into a food processor.
Pulse until cauliflower is finely ground.
Steam crumbled cauliflower for 3-4 minutes or until tender
Using a clean kitchen towel, place cauliflower into the centre and wrap tightly so cauliflower doesn’t fall out.
Allow cauliflower to cool to avoid burning hands.
Once cooled, squeeze out as much moisture as possible.
Add cauliflower to a large bowl and add cheeses, egg, Italian seasoning and salt & pepper to taste.
Mix well.
Place mixture on an oiled nonstick or parchment lined baking sheet or pizza tray.
Press into desired shape.
Bake at 425ºF for 10-15 minutes, or until crust begins to brown.
To assemble pizza, add toppings of choice.
In this case, add tomato sauce and cheese.
Top with broccoli, tomatoes, orange pepper, corn and red onion.
Return to oven and bake until cheese has melted and crust is golden (approximately 5 minutes).
Enjoy!

Whole Roasted Cauliflower with Creamy Mushroom Sauce [Vegan]

Cauliflower:
1 head cauliflower, trimmed
1 tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Creamy Mushroom Sauce:
1 small onion, finely diced
1/2 lb mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp flour or cornstarch
1 cup mushroom or vegetable broth
1 tbsp soy sauce

Preheat oven to 375°F.
Clean cauliflower by removing core and excess leaves.
Place whole cauliflower head in a baking dish.
Drizzle with oil and season with garlic powder, salt and pepper to taste.
Cover with foil and roast for 30 minutes. Uncover and roast for 20-30 minutes more or until cauliflower is crispy.
In the meantime, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture.
Season with salt and pepper to taste.
Add flour and cook for an additional 30 seconds.
Add mushroom or vegetable broth and soy sauce and cook, whisking constantly until sauce thickens.
Add soy sauce and thyme and cook for an additional 30 seconds.
Enjoy!

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3 Healthy Breakfast Parfaits

Chocolate Peanut Butter Parfaits
Servings: 1
Calories: 457

1/2 cup vanilla greek yogurt
1-2 tbsp peanut butter
1 tsp cocoa powder
1 tsp maple syrup (optional)
1 banana
1/8 cup salted peanuts, chopped
1/8 cup granola

In a medium sized bowl, whisk together yogurt, peanut butter and cocoa powder. Add maple syrup if you want it sweeter.
In another small bowl, mix together granola and salted peanuts.
Assemble parfaits as desired.
Enjoy!

Very Berry Cheesecake Parfait
Servings: 1
Calories: 311

1/2 cup vanilla greek yogurt
1-2 tbsp cream cheese, softened
1 tsp maple syrup (optional)
1/8 cup crushed graham crackers
¼ cup granola
¼ cup raspberries
¼ cup blueberries

In a medium sized bowl, whisk together yogurt and cream cheese. Add maple syrup if you want it sweeter.
Assemble parfaits as desired.
Enjoy!

Apple Pie Breakfast Parfait
Servings: 1
Calories: 300

1 apple, peeled and diced
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 cup granola
1/2 cup vanilla greek yogurt

In a small saucepan, add apples, lemon juice and cinnamon. Add a splash of water if necessary. Cook on medium heat until apples begin to soften. Once cooked to your desired consistency, set aside and allow to cool.
Assemble parfaits as desired.

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White Chocolate Chip Cookies | #GuiltyPleasure

In honour of the Winter Youth Olympic Games this February in Norway, I’ve teamed up with the International Olympic Committee to bring you a brand new series we’re calling Guilty Pleasure where I’ll be creating healthier versions of decadent dishes inspired by some incredible Olympic athletes.

This week’s athlete is American mogul skier Hannah Kearney who won Gold at the 2010 Olympic Games in Vancouver!!

Hannah asked me to make her a healthier version of her favourite guilty pleasure White Chocolate Chip Cookies and I am so excited to share my recipe with all of you. It’s so delicious, you won’t even believe it’s good for you!

Check out the full video HERE!

White Chocolate Chip Cookies | Wheat-free, butter-free, egg-free

White Chocolate Chip Cookies | Wheat-free, butter-free, egg-free

Ingredients

  • 2 ripe bananas, mashed
  • 1 cup almond butter
  • ¼ cup ground chia seeds
  • ¼ cup cocoa powder
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup white chocolate chips

Instructions

  1. Preheat oven to 350°F/175°C. In a large bowl mash the bananas. Add almond butter, chia seeds, cocoa powder, coconut sugar, vanilla, baking soda and salt. Mix well. Fold in white chocolate chips. Bake at 350°F/175°C for 8-10 minutes. Allow cookies to cool for 5 minutes before eating.
http://thedomesticgeek.com/archives/17809

 

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Mac & Cheese Cups | Gluten-Free

Mac & Cheese Cups | Gluten-Free

Mac & Cheese Cups | Gluten-Free

Ingredients

  • 1lb brown rice macaroni, cooked and drained
  • 2½ cups butternut squash, cubed
  • 1 cup chicken or vegetable broth
  • ½ cup milk
  • 1 clove garlic, minced
  • 3 tbsp plain Greek yogurt
  • 1 cup Gruyere OR sharp cheddar cheese, grated
  • ½ cup parmesan, freshly grated
  • 1 tsp smoked paprika
  • salt and pepper

Instructions

  1. Preheat oven to 375°F.
  2. Generously grease a muffin tin. Set aside.
  3. In a large saucepan combine butternut squash, vegetable broth, milk and garlic.
  4. Simmer over medium-low heat until squash is cooked through. Keep a close eye on it because you don’t want the milk to scald.
  5. Transfer squash and broth mixture into a food processor.
  6. Carefully pulse mixture until it is smooth. **Caution: Blending hot liquid can be dangerous. Be sure to allow the steam to escape to avoid an accident.
  7. Add Greek yogurt, cheese, smoked paprika, salt and pepper.
  8. Blend mixture until it’s completely smooth.
  9. Pour cheese sauce over cooked macaroni and stir until it’s evenly coated.
  10. Fill each muffin cup with mac and cheese mixture.
  11. Bake at 375°F until the mac and cheese is set and has become crispy on top, between 20 and 30 minutes.
  12. Store in the refrigerator for up to 4 days or in the freezer for 3 months.
  13. Enjoy!
http://thedomesticgeek.com/archives/14453

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Brussels Sprouts with Pecans, Cranberries and Blue Cheese

Brussels Sprouts with Cranberries, Pecans and Blue Cheese

Brussels Sprouts with Cranberries, Pecans and Blue Cheese

Ingredients

  • 2 tbsp butter
  • 1lb Brussels sprouts
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 2 tbsp butter
  • 1lb Brussels sprouts
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • ¼ cup dried cranberries
  • ¼ cup toasted pecans
  • ½ cup blue cheese or goat cheese, crumbled

Instructions

  1. In a large frying pan, melt butter over medium-high heat.
  2. Add Brussels sprouts and season with salt and pepper.
  3. Cover, reduce heat to medium-low and cook for 6-8 minutes or until sprouts are fork tender.
  4. In a small bowl, combine balsamic vinegar and honey.
  5. In a large bowl combine Brussels sprouts, balsamic mixture, cranberries, pecans and blue cheese.
  6. Enjoy!
http://thedomesticgeek.com/archives/3846

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Chocolate Peanut Butter Cookie Cup

Chocolate Peanut Butter Cookie Cup

Chocolate Peanut Butter Cookie Cup

Ingredients

  • 1 cup butter, softened
  • 1 cup peanut butter, smooth or crunchy
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 cups flour
  • 2 eggs
  • 1 tsp baking soda
  • ½ tsp vanilla extract
  • 18-24 chocolate peanut butter cups

Instructions

  1. Preheat oven to 350°F and spray muffin tin liberally with cooking spray.
  2. In a stand mixer, beat together butter, peanut butter, sugars, eggs and vanilla extract until fluffy.
  3. Add flour and baking soda and mix until well combined and dough has formed.
  4. Press dough into muffin cups creating a well.
  5. Fill each well with one peanut butter cup.
  6. Bake for 15 minutes.
  7. Allow to cool completely.
  8. Enjoy!!
http://thedomesticgeek.com/archives/882

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Chickpea Curry with Sweet Potato and Kale | Slow Cooker Recipe

Chickpea Curry with Sweet Potato and Kale

Chickpea Curry with Sweet Potato and Kale

Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp curry powder
  • 1 cup vegetable broth
  • 1 large can chickpeas
  • 1 large sweet potato, peeled and diced
  • 1 large can diced tomatoes
  • 2 cups baby kale

Instructions

  1. In a frying pan, heat oil over medium high heat.
  2. Add onion and sauté until soft and translucent, about 3-4 minutes.
  3. Add garlic and ginger and sauté for another 30 seconds.
  4. Add curry powder and sauté for another 30 seconds.
  5. Add vegetable broth to deglaze pan.
  6. Pour onion, garlic and ginger mixture into slow cooker.
  7. Add chickpeas, sweet potato, kale and diced tomatoes.
  8. Stir to combine.
  9. Cook on low for 6-8 hours.
  10. Serve immediately or freeze for up to 6 months.
  11. Enjoy!
http://thedomesticgeek.com/archives/858

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Vegetable Minestrone | Slow Cooker Recipe

Vegetable Minestrone | Slow Cooker Recipe

Vegetable Minestrone | Slow Cooker Recipe

Ingredients

  • 1 yellow onion, finely diced
  • 2 ribs celery, finely diced
  • 2 large carrots, diced
  • 1 small zucchini, diced
  • 3 cloves garlic, minced
  • 1 can cannellini beans, drained and rinsed
  • 1 large can diced tomatoes
  • 4-6 cups vegetable broth
  • 1 tbsp Italian seasoning
  • salt and pepper
  • 1 cup cooked quinoa
  • parmesan, freshly grated for serving (optional)

Instructions

  1. In a slow cooker combine onion, celery, carrot, zucchini, garlic, beans, diced tomatoes, broth, Italian seasoning, salt and pepper.
  2. Stir well.
  3. Cook on low for 6-8 hours.
  4. Add cooked quinoa 20 minutes before serving.
  5. Serve immediately with freshly grated parmesan.
  6. Refrigerate for 4 days or freeze for up to 6 months.
  7. Enjoy!
http://thedomesticgeek.com/archives/836

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5 Outrageously Delicious Milkshakes

Mind-Blowing Milkshakes

Mind-Blowing Milkshakes

Ingredients

    Brownie Batter Milkshake
  • 3 scoops chocolate ice cream
  • ½ cup milk
  • ¼ cup brownie mix
  • Garnish with fudge and brownie bits
  • PB&J Milkshake
  • 3 scoops strawberry ice cream
  • ½ cup milk
  • 2 tbsp peanut butter
  • 1 tbsp strawberry jam
  • Garnish with a strawberry
  • Chocolate Pretzel Peanut Butter Milkshake
  • 3 scoops vanilla ice cream
  • ½ cup milk
  • ¼ cup pretzel bits
  • 2 tbsp peanut butter
  • Fudge sauce
  • Garnish with fudge and pretzel
  • Coffee and Donuts Milkshake
  • 3 scoops coffee ice cream
  • ½ cup milk
  • 2 small donuts
  • 1 oz cold espresso
  • Garnish with cinnamon and a donut
  • Birthday Cake Milkshake
  • 3 scoops vanilla ice cream
  • ½ cup milk
  • ¼ cup vanilla or confetti cake batter
  • Garnish with cake cubes and funfetti sprinkles

Instructions

  1. Add ingredients to your blender and blend until smooth.
  2. Top with whipped cream and garnishes.
  3. Enjoy!
http://thedomesticgeek.com/archives/607

Worth every single calorie!

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