Avocado Potato Salad

I am obsessed with avocados, there was this restaurant (by the life of me I can not remember the name) in Indy (Indianapolis, Indiana) that had surprisingly good potato salad with avocado in it and I just had to do my own spin on it, but my mom’s potato salad was always so good I literally texted her as I was writing this and was like “Mommy is this how you made your potato salad?” I am so excited so let’s stop talking and get to it!

Ingredients:

  • 3 lb of Yukon Golden Potatoes
  • 2 Medium Avocados
  • 1 tbsp of Mustard
  • 1/2 small red onion
  • 1 Cup Mayo
    • We love Chosen food avo-oil vegan mayonnaise .
  • 2 tbsp of Relish
  • Dill
  • Salt
  • Pepper
  • Paprika

Let’s Get Cookin’:

  1. Peel and cut potatoes into medium size cubes. Boil them till cooked and tender but not mushy.
  2. Cut up the rest of your veggies. Mix everything with all your condiments and spices
  3. Refrigerate. Serve. Enjoy!



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Southern Style Banana Pudding

My family is southern. My grandmother is from South Carolina, grandfather from North Carolina, the first recipe I learned how to make with my grandmother was her banana pudding. When I was super little my grandmother would make me my own bowl without baking it because I didn’t like cooked baked banana. Yes, enough talk and let’s just get to it.

Ingredients:

  • Vanilla Pudding
    • All boxed puddings are vegan but if you want to make your own here is a great vegan vanilla pudding recipe from Yep It’s Vegan. My grandma always used Jello pudding which is vegan if I want something a bit more healthy without all the chemicals ill get an all natural boxed pudding from whole foods.
  • 1 Box of Vanilla Wafers (45 Cookies)
  • 6 bananas
  • 3 cups of Milk
    • As always encouraging you to use your favorite plant based milk

Let’s Get Cookin’!:

  1. Either Follow the directions on the pudding box or follow Yep It’s Vegan recipe to make your vanilla pudding.
  2. In a oven safe bowl lightly spray with cooking spray and line bowl with the vanilla wafers
  3. Next line with banana pennies. Pour in half of the pudding more banana pennies and wafers
  4. Pour the rest of your pudding and line the top with more banana pennies and wafers
  5. Bake at 350 for 10-15 mins.
  6. Cool. Serve Enjoy!



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Alma’s Apple Sauce

One of my favorite things growing up was sitting in the kitchen “helping” my grandmother cook stuff. I remember every fall she would get these large boxes of apples and any that we did not eat she would make large bowls of Apple Sauce and Apple juice out of them, that way she used every part. Okay we really need to stop talking about it and just get too it!

Ingredients:

  • 8 apples pealed, cored, and chopped
    • My grandmother would then take the cores and peels and boil them in water with some sugar to make apple juice.
  • 1/2 cup of sugar
  • 2 sticks of cinnamon
    • If you’ve been on this blog before you already know how much we advocate for fresh and locally sourced ingredients, so using real cinnamon sticks.
  • Cloves
    • Using sparingly because they are pungent

Now Let’s Get Cookin’:

  1. Boil apples, sugar and spices for 20-25 mins till apples can easily be mashed
  2. Remove the cinnamon sticks and cloves from the pot.
  3. Using a potato masher (My favorite part) mash the apples into a sauce.
  4. Refrigerate. Serve. and Enjoy!



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Carolina’s Boiled Peanuts

I just got tickets to the Carolina Hurricane’s game, I can not believe hockey season is only one month away I am so excited! I get it this is a food blog not a hockey blog….. Every time I think of the Carolinas I think of boiled peanuts. When I was younger every summer my mother grandmother, brother and I would visit our property down there and my grandmother would take me to run errands and as a reward we would always get boiled peanuts together. I can not handle salt like i used to so its the nostalgia that makes me love this recipe. Let’s stop talking about it and just get to it.

Ingredients:

  • 1 lb of Raw Peanuts
    • No you can not go to the gas station and buy shell peanuts and boil them. You have to get raw peanuts, I suggest checking out your local farmers market. If you are in South Carolina get green peanuts they are the best! Check out the site Certified South Carolina, and you can see the farms that grow green peanuts in your county and really know where your food is coming from.
    • Also Peanuts are great to eat because they are full of fiber, protein, and antioxidants.
  • 1/4 cup of Salt
  • 4 Gallons of water

Now Let’s Get Cookin’:

  • Like beans peanuts need 24ish hours to soak prior to cooking. Soak peanuts over night in 2 gallons of water or just enough, to cover them fully, and some salt.
  • The next day boil peanuts with 2 gallons of water and the 1/4th cup of salt for 1-3 hours depending on how long they soaked over night
    • To see if they are done open a peanut if it is soft it is done if it is still crunchy it has more boilin to do.
  • Drain. Serve. Enjoy!



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Tasty Pasta Salad

Growing up anytime there was a pool party or picnic or any type of summer function my mom would always make pasta salad. This dish is so nostalgic but also fun and easy to make. We are also doing a recipe for our own Italian dressing but you can use store bought if that is easier for you but our recipe can be made at any time or day and sit in the fridge for up to a week. Okay, now let’s stop talking about it and get to it!

Ingredients:

Dressing–

  • 1/2 cup Avocado Oil
  • 1/2 cup Extra Virgin Oil
  • 8 Tbsp of Apple Cider Vinegar
    • We prefer to use apple cider vinegar because it’s a more cost efficient option. Where we would need to buy a more expensive bottle of red wine vinegar to get a taste that is not just sour and bitter we can buy a less expensive apple cider vinegar and it adds a nice hint of apples.
  • 2 Tbsp of finely chopped parsley
  • 4 Tbsp dried Italian seasoning
  • 1 Clove of Garlic
  • 2 Tbsp of Lemon Juice
    • About one lemon. Fun Fact: if you roll a lemon on the counter prior to cutting it and you will get more juice.
  • 1 Tsp of Raw Organic Honey
    • This will add some richness and sweetness to the dressing. You can also use syrup or sugar we just like the nutrition of honey better. .
  • Salt and Pepper to taste

Salad-

  • 2 cups of Pasta
    • We highly suggest you give GoGo Quinoa chickpea pasta a try. It is gluten-free, 100% organic, 13g of protein, 7g of fiber, and 25% of your daily iron intake.
  • 1/2 of Red Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1 Cup of Fresh Spinach
  • 1 cup of Sliced Mushrooms
  • 1/4 cup of Parmesan Cheese
    • We love Thrive Market Vegan Parmesan style grated cheese. It’s gluten free non-gmo and soy free. Yes, we know the scientific ramifications of consuming soy is controversial but we personally try to limit our intake. ANTYWAYS back to the recipe.

Now Let’s Get Cookin’:

  1. Combine all the ingredients for the dressing in a wax sealed mason jar. Shake vigorously. Pour 1/4th of the dressing into a separate jar and put the rest in the fridge.
  2. Slice the Red onion in to moderate sized slices and put in the jar with the 1/4th of dressing and close the jar so the onions can marinate.
    1. We do this just because onions has a strong flavor and can over power the dish if you put them in raw.
  3. Boil your pasta in seasoned water
  4. Mix your pasta, veggies, dressing and cheese together.
    1. I like to put the final dish in the refrigerator because the pasta can be kind of warm and it tastes better cold
  5. Serve. Enjoy!



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Quick Lunch Bite: Caprese Sandwich

I love caprese sandwiches they are most definitely a go to cheat meal. not the most healthy but definitely something to enjoy. and they are so simple to make but so flavorful its perfect for quick lunches or just a lunch party. Now let’s get to it.

Ingredients:

  • French Bread
    • You can also use whole grain or any type of bread you choose.
  • Fresh Mozzarella Cheese
  • Fresh Basil
    • I feel like I say this in ever recipe but herb garden. Super beneficial.
  • Heirloom Tomato
  • Balsamic Vinegar
  • Avocado
  • Salt and Pepper

Now Lets Get Buildin’:

  1. Cut your mozzarella, avocado and tomatoes into 1/4th inch slice.
    • Really however thin you want them
  2. Build your sandwich alternating with your cheese tomato, and avocado. Drizzle balsamic vinegar and season with salt and fresh ground pepper.
  3. Slice. Enjoy!




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Capricorn’s Delight: Cranberry Thyme Vodka Lemonade

Reader’s Digest posted an article titled “What Your Alcoholic Drink of Choice Says About Your Personality” We obviously read this and had to do a drink series based on some of our favorite drinks! Before reading this or any of our drink series articles we like to remind everyone to drink responsibly and to abide by general and local laws. Also we personally do not drink alcohol so each of our recipes will have a non-alcoholic alternative.

We got this final recipe in our series from The Domestic Rebel. Rather than vodka to make it non-alcoholic use Spice by Seedlip



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Lavender Shower Mimosa

Reader’s Digest posted an article titled “What Your Alcoholic Drink of Choice Says About Your Personality” We obviously read this and had to do a drink series based on some of our favorite drinks! Before reading this or any of our drink series articles we like to remind everyone to drink responsibly and to abide by general and local laws. Also we personally do not drink alcohol so each of our recipes will have a non-alcoholic alternative.

Okay so I saw this recipe on Fre’s Site and as my old roommate would say “Ohmehe” I fell in love. It is so light and nice and sweet just perfect for a baby shower or bridal shower.

Ingredients:

  • Grapefruit Juice
    • freshly squeezed
  • Brut Dry Champagne
    • For non Alcoholic use Fre
  • Lavender
    • fresh lavender is best and if you are not growing it yourself make sure to be conscious about any pesticides or chemicals used.

Now Lets Get Mix’n:

  1. Add Juice and Champagne into a glass
  2. Garnish with lavender. Drink Responsibly. Enjoy!




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Summer Sangria Cooler

Reader’s Digest posted an article titled “What Your Alcoholic Drink of Choice Says About Your Personality” We obviously read this and had to do a drink series based on some of our favorite drinks! Before reading this or any of our drink series articles we like to remind everyone to drink responsibly and to abide by general and local laws. Also we personally do not drink alcohol so each of our recipes will have a non-alcoholic alternative.

It is rainy and cool this week and we are wishing for some more summer days. This summer sangria cooler is really getting us in that summer party mood.

Ingredients:

  • 8 Strawberries
  • 2 Peaches
  • 3 Kiwis
  • 1 Cup Passion fruit Juice
  • Brut Champagne
    • For the non-alcoholic version we suggest Fre-Brut
  • 2tbsp Raw Brown Sugar
  • Mint
    • We like to get ours from our herb garden

Let’s Get Mix’n:

  1. This drink takes some prep. 2 hours prior marinate peeled sliced fruit in the raw sugar and passion fruit juice.
  2. Add 1 table spoon of fruit with 1 tablespoon of the fruit juice to glass
  3. Fill glass with ice and top with Brut
  4. Garnish with mint. Drink Responsibly. Enjoy!



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Passionate and Dark Ginger Lime

Reader’s Digest posted an article titled “What Your Alcoholic Drink of Choice Says About Your Personality” We obviously read this and had to do a drink series based on some of our favorite drinks! Before reading this or any of our drink series articles we like to remind everyone to drink responsibly and to abide by general and local laws. Also we personally do not drink alcohol so each of our recipes will have a non-alcoholic alternative.

Ingredients:

  • 8 oz of ginger beer
  • 4 oz of passion fruit juice
  • 2 oz of pomegranate juice
  • 4 oz of tonic water

Now Lets Get Mixin’:

  1. Add ice to glass.
  2. Add all of your ingredients
  3. Garnish with mint and lime
  4. Serve, drink responsibly, and enjoy.



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