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Recipe: Vegan - Gluten Free Scones

I used the America's Test Kitchen - Vegan for Everyone Currant Scones recipe as a base, but made a few modifications.

I used my food processor for most of this recipe.

Ingredients

1/2 C GF Oat Flour (you can make this by putting the oats into the food processor and blending for a couple mins)
3/4 C GF Flour (I use Bob's Red Mill 1-to-1)
3 Tbsp Sugar (I used 1 Tbsp brown and 2 Tbsp white)
1 Tbsp Baking Powder
1/2 tsp Salt
5 Tbsp Coconut Oil (I...

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Recipe: Veggie Hash - Base

This is our go-to breakfast/lunch/dinner meal! There are so many options and they all turn out amazing :)


Organic Potato Puffs from Whole Foods
Veggies of choice (Mushrooms, Bell Peppers, Zucchini, Spinach, Onion, etc)
1/3 block Organic Firm Tofu - crumbled (you can also use Eggs, or cubed Smoked Tofu if you want)
Spices - Turmeric, Garlic Powder, Chili Powder, Salt & Pepper


Method
Allow a tiny amount of oil to warm in a pan -...

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Recipe: Mini Breakfast Quiche

So, I won at breakfast this morning!

Honesty here, I may have been slightly side-tracked while I was practicing yoga this morning...but, in my defence, I was dreaming up this amazingly delicious breakfast!

I'm pretty sure these would also work frozen and re-heated for week-day breakfasts!*


4 Eggs - I get my eggs from a coworker with backyard chickens so they were pretty small
Splash Mylk of choice - I use Cashew for all things
Salt &...

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