Kapple Juice

For this juice recipe I used 4 ingredients that I pretty much always have on hand. Before I started juicing I never bought kale, but now I’m proud to say that it’s a staple in my house. This juice is definitely on the sour side so if you prefer sweeter drinks I would add some oranges to the mix or even cut the lemon in half. I like to juice my fruits and veggies with the peel intact so I almost always buy organic, unless they don’t have any in stock.

I was very close to making this into a cocktail this evening, hence the moody photography. Maybe next time…

Ingredients

1. 1 bunch kale leaves
2. 1 green apple
3. 1 celery stick
4. 1 lemon

Apple Cinnamon Oatmeal

Winter is the perfect time for oatmeal. It warms you up first thing in the morning and fills you up until lunch time. I for one love being full until lunch, less snacking, especially after all the holiday eating! Lets be honest, plain oats are not the best tasting (actually they’re ewwww), so I decided to use an apple and some basic ingredients I had on hand to make this a rich and decadent oatmeal. I added cinnamon, brown sugar, and my secret ingredient that’s not so secret anymore, almond extract. I used a combination of milk and almond milk in this recipe but you can use one or the other or just use water. Using almond milk or water would make this Vegan! Of course water doesn’t add the creaminess that milk and almond milk do.

Yields 1 serving

Ingredients

• 3/4 cup oats
• 3/4 cup milk (substitute with water or almond milk to make Vegan)
• 1/4 cup almond milk
• 1/2 apple
• 2 tablespoons brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon almond extract
• Pinch of salt
• Chopped walnuts or almonds for topping (optional)

Directions

1. Cut up half an apple into small cubes, about 1/2 inch. Place them in a small skillet over medium heat. Add one tablespoon of brown sugar and 1 teaspoon of cinnamon. Cook until apples are soft.
2. In a small saucepan pour 1/2 milk, 1/4 cup almond milk, oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon almond extract, and a pinch of salt. Bring the mixture to a boil on medium heat and cook until oats are soft. Add your last 1/4 cup of milk in the last few minutes of cooking.
3. Scoop oats into a bowl, add apples on top and garnish with chopped walnuts or almonds if desired.

Beet Juice

Everyone knows beets are good for you and my mom always said they help with blood flow. Well, she was right! They do just that and so much more. Anything that naturally rich in taste and color has me sold. I use my fabulous Breville juicer for all my juices, I highly recommend one.

Ingredients

• 1 large beet
• 1 orange
• 1 lemon
• 2 purple carrots

Romanian Cozonac

I grew up eating Cozonac every year around the holidays so I figured it’s time for me to master this delicious sweet bread so that one day I can pass along the tradition to my kids. I’m determined to perfect this recipe! Thanks to modern technology I used a bread machine for the kneading, but I definitely have to attempt this recipe by hand like my grandma and great grandma used to do. Either way, the flavor is delicious and it satisfies my Cozonac craving!

Yields Two Loaves

Ingredients

• 1 cup lukewarm milk
• 1 teaspoon salt
• 2 oz melted butter cooled
• 1/2 cup vegetable oil
• 6 cups flour
• 2 eggs and 2 egg yolks
• 3/4 cups white sugar
• 2 tablespoons honey
• Zest from one orange
• Zest from half a lemon
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 tablespoon vanilla
• 3 tablespoons yeast

For the filling

• 1 cup chopped walnuts
• 2 teaspoons cocoa powder
• 3 teaspoons white sugar
• 1 teaspoon rum extract
• Milk (enough to make a paste out of the mixture)

For the glaze

• One egg yolk beaten

Directions

1. Dissolve sugar in lukewarm milk. Add honey, butter, vegetable oil, lemon juice, orange juice, lemon zest, orange zest, vanilla, and whisked eggs.
2. Place your mixture in the bread machine pan. Next measure out your flour and place on top. Add yeast and salt.
3. Turn your machine to the dough setting.
4. Preheat oven to 350 degrees F.
5. During the last few minutes make your filling by placing all the ingredients into a bowl and mixing enough milk in to make a paste.
6. Once dough is done, take it out onto a work surface and divide it into two equal pieces. Put some oil on your hands to make the dough easier to work with. Spread dough out into a rectangle the length of your loaf pan and about triple the width. Spread your mixture onto dough. Roll it up and place into a greased loaf pan. If you want a braided Cozonac, do the same process but with three small pieces of dough and then braid them together.
7. Cover the loaf pans with a dish cloth and let dough rest for about 30 minutes to an hour. Right before baking, brush dough with egg yolk.
8. Bake in oven for about 40-50 minutes, testing the dough with a toothpick to make sure it comes out clean.
9. Let bread cool completely before cutting.

This sweet bread keeps very fresh and gets more and more moist if you wrap the cooled bread in plastic wrap and store in a plastic bag.

Cream Cheese, Alaskan Smoked Salmon and Chives

This is the easiest sandwich to put together so I feel bad even calling it a recipe. Cream cheese and chives compliment smoked salmon so beautifully! I purchased my salmon from Sprouts Farmers Market and they never disappoint.

Ingredients:

• Toasted bread (I used Shepherd’s Bread)
• Whipped cream cheese
• Alaskan smoked salmon
• Chives
• Lemon

Banana Bread

There’s always overripe bananas around the house so of course I’m always making banana bread. Switched a few ingredients to organic so I feel a little better about serving a slice to my sweet niece Anabella! I didn’t have all organic on hand so she’ll just have to forgive me. At least the dairy was organic.

Ingredients

• 2 cups all purpose flour
• 2 organic eggs
• 1/2 cup organic butter (softened)
• 3/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. Preheat your oven to 350 degrees F. Lightly butter a loaf pan.
2. In a large bowl combine flour, baking soda, salt, and cinnamon.
3. In a medium bowl cream together the butter and sugar (I used a handheld mixer). Add your eggs and vanilla and mix by hand until incorporated.
4. Add the butter mixture to your flour mixture and mix until just combined.
5. Pour into loaf pan and spread out.
6. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Avocado Sandwiches

Fresh, delicious, and so satisfying! I highly recommend using Shepherd’s Bread for these sandwiches!

Ingredients

1. 2 slices bread (I recommend using Shepherd’s Bread)
2. 1 ripe avocado
3. 1 cucumber sliced
4. Juice of 1/4 lemon
5. Handful cherry tomatoes sliced in half
6. Olive oil
7. Sea salt
8. Seasoned salt
9. Garlic salt
10. Pepper
11. Chopped basil leaves (2 large ones)

Directions

1. Start off by toasting your bread.
2. Mash the avocado in a bowl and add the lemon juice. Continue mixing and add the seasoned salt, garlic salt, and pepper. Add to your liking.
3. Spread mixture over toasted bread and place sliced cucumbers and tomatoes on top. Drizzle with olive oil and sprinkle with salt and pepper. And for the secret ingredient, add your chopped basil.

Quick and Easy Noodle Soup

You know how we all want someone to take care of us and bring us noodle soup when we’re sick? Well this recipe is so basic and easy that you won’t need to have anyone bring you soup, you’ll just make it for yourself!

Ingredients

• 2 carrots
• 2 sticks of celery
• 3-4 teaspoons Vegeta seasoning (more or less for your taste)
• 1/2 teaspoon Lawyr’s Seasoned Salt
• 5 oz Barilla Fideo Noodles (I love a lot of noodles)

Directions

1. Set a medium pot of water on medium heat.
2. Chop carrots and celery. Add to water. Cover with lid and bring to a boil. Once boiling, let carrots and celery cook for about 10 minutes. Add noodles and continue to boil according to package instructions. During the last few minutes add your Vegeta and seasoned salt. Voila!

Creamy Vegan Avocado Pasta

I love that I can eat avocados and not feel guilty because they provide a healthy fat in my diet. I guarantee you won’t be disappointed with this one. It’s so creamy and decadent yet completely Vegan, healthy, and light. I’ve never used the words decadent and light in the same sentence, until now! Normally pesto is made with pine nuts, but I was rather hesitant to pay $3.99 for a 1/4 cup of pine nuts, so I substituted walnuts and I’m so glad I did. Enjoy!

Ingredients

• 6 oz spaghetti
• 1 avocado
• Handful fresh basil leaves
• 1-2 cloves garlic
• 1/4 cup walnuts
• Juice of half a lemon
• 1/6 cup olive oil
• Salt and pepper to taste
• Garlic salt to taste
• Cherry tomatoes for garnish

Directions

1. Cook pasta according to package directions. Drain and place back in pot.
2. While pasta is cooking add avocado, garlic, basil, walnuts, juice of half a lemon, salt, pepper, and garlic salt to food processor. Mix on high until blended and creamy. Switch to low speed and stream in olive oil. Add more lemon juice, salt and pepper to your liking.
3. Spoon mixture over pasta and gently toss.
4. Serve warm and garnish with cherry tomato halves.

DIY Illustrator Invitations

I don’t know what pushed me to experiment with Illustrator one night, but I did, and I’m so happy I did! I’ve always been drawn to arts and crafts and just beautiful things in general. I am a girl after all. If it’s pastel, vintage, mini, or made with sugar, I’m happy. Well, I started creating invitations for various occasions and I couldn’t leave my computer. It’s the best feeling staying up until 3 am and waking up with this much passion and excitement. These are just a few examples. I’ve even mustered up the courage to open an Etsy shop. Who knew, aLittleSweetLife on Etsy!?