Fabulous Real Watermelon Cake!

I saw this idea first in a photo facebook update from a raw vegan about a year ago, and my daughter loved the idea! We really love fruit in our household! After two semi-failed gluten free vegan “cakes”, we remembered this fruit cake, and realized we were going at the problem the wrong way. Instead of trying to find things that sort of taste like our old life, we should just fully embrace the new! So I went looking for watermelon cake instructions. The best I found were here at Paleo Cupboard, however we didn’t even attempt the whipped coconut frosting, our family doesn’t seem to ever like anything made with real coconut. I did some google image searching and discovered that people were making these cakes layered using toothpicks, and that was just too cool not to give it whirl! I wanted to try a fruit compote over it, and even found a good looking recipe, however Meg wanted it fruit and she wanted it all raw, and so it was! She chose all the fruit, and the candles, decorated it herself, and she LOVED the effect!

Meg’s Watermelon Layered Cake
2 Personal Watermelons
1 pint blueberries
1 pint strawberries
Small can pineapple rings
Cookie cutters
Cut the ends off the watermelons, then cut the rinds off in a circular fashion. Leave one block of watermelon whole, cut the other block into two rings, cut the rings smaller to make layers. Attach all the layers with toothpicks. Decorate with fruit using more toothpicks!

Creamy Cauliflower Sauce

When I saw this recipe for cauliflower sauce at Pinch of Yum, I was wondering if it would taste as good as it looked, and it did! I felt like I wanted to meddle with it, but instead did the sauce exactly as stated, and it was just so perfect! The sauce can be used for a variety of different things, but we tried it first over rice and broccoli because I really miss eating broccoli alfredo, and happily, this recipe hit the spot!

Rice & Broccoli with Creamy Cauliflower Sauce
8 minced cloves garlic
2 tablespoons vegan butter
I head of cauliflower florets, chopped
6 cups Better than Bullion Veggie broth
1 teaspoon salt & pepper to taste
½ cup nondairy milk
3 cups rice, before cooking
2 heads of broccoli, finely chopped.

START THE RICE, when the rice is nearly finished:

1. Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
2. Cauliflower: Bring the vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
3. Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup of the vegetable broth, sautéed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce.
4. Broccoli: Lightly cook broccoli in water until just tender.

Serve sauce hot, over the rice and broccoli, stir to coat.

Best Black Bean Burger – Vegan!

I’ve seen recipes for veggie burgers floating around, but they always look complex, or in all honesty, they have strange ingredients as to not sound appetizing. I came across this recipe in Parent’s Magazine, and although it was not vegan I made a few minor adjustments and yay! Amazingly delicious dinner!!

Veggie Burger & Fries
Makes 4 Patties

1 can black beans
½ cup rolled oats
3 tsps chili powder
1 tsp onion powder
¼ teaspoon paprika
1 TBLS minced garlic
Salt & black pepper to taste
1 TBLS cornstarch
water as needed
Whole Wheat Buns
Leaf Lettuce
1 Tomato, sliced
1 avocado, add lemon juice & salt to make guacamole
Coconut cooking spray

1. Place the beans, oats, seasonings, and cornstarch in a food processor and pulse until chunky but not pureed; if it seems dry or isn’t sticking together, add a little liquid a tablespoon at a time – you want a moist but not wet mixture. Let mixture rest in the fridge for a few minutes.
2. With wet hands, shape into patties; refrigerate for 15 to 20 minutes if your schedule permits.
3. Heat a large skillet or griddle over medium-high and spray oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes.
4. Serve on Whole Wheat Buns with the usual burger fixings. I also usually serve these with my Roasted Wedge Fries recipe, however the photo is from a day that I did not have time to make them.

Buffalo Wild Wings, Vegan Style!

One thing I miss from my old eat-whatever-sounds-good life is my almost weekly trips to Buffalo Wild Wings! I ordered the same thing at every visit – twelve medium sauce chicken wings, and there is little else that made me so happy! Lately I’ve been craving some wings, however most ‘vegan wing recipes’ seem to always use tofu and BBQ Sauce, neither of which I enjoy.

When I came across this cauliflower recipe, I wondered if there was a copycat version of my favorite wing sauce on the web somewhere, I did quick search, and found what I was looking for! The amazing thing is that the recipe smells and tastes EXACTLY like the meal I so enjoyed in the past… you don’t miss the chicken at all! A hit for my whole family!

Cauliflower Nuggets
2 heads of cauliflower, do not wash

Cut the cauliflower into pieces.
Spread pieces out on two foil lined cookie sheets.
Bake at 400 for 30minutes.
Then set the oven to “high broil” and broil 2-3 more minutes, depending on how crispy you like it
Serve with your sauce for dipping.
I HIGHLY recommend viewing the original recipe here to see the rest of this awesome tasty website!: Chocolate Covered Katie

“Buffalo Wild Wings” Medium Wing Sauce Vegan
1 cup franks cayenne pepper original sauce (VERY IMPORTANT)
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon fresh coarse ground black pepper
2 TBLS water
1 TBLS cornstarch

Combine first seven ingredients.
Heat sauce over medium heat until boiling.
Reduce heat and simmer for 5 minutes.
Remove from heat and allow it to cool for 10 minutes.
While the sauce cools, whisk cornstarch with 2 teaspoons water.
Drizzle the cornstarch mixture into the hot sauce mixture in a steady stream while rapidly whisking.
Cover the sauce and chill until ready to serve.
You can view the original non-vegan version of this fantastic recipe here: Buffalo Wild Wings Copycat

Roasted Veggies, So Tasty!!

Roasted Veggies
1 cup of yellow, or red, cherry tomatoes, halved
3 carrots, halved along the length & cut into 1 inch pieces
1 sweet yellow bell pepper
1 yellow squash
1 zucchini
1 clove garlic
2-3 tbsp water
black pepper, to taste
basil, to taste
thyme, to taste

In a large skillet, heat approximately 2-3 tbsp water over medium high heat.
Cut vegetables and place in the skillet.
Add your spices and stir frequently to avoid charring.
Cook vegetables for five minutes, so they are still semi-crisp.
Serve with roasted potato wedges.

Roasted Wedge Fries
8 brown or red potatoes
4 cloves garlic
3/4 cup non-dairy milk
1 tablespoon lemon pepper
1 teaspoon salt

Preheat oven to 450.
Cut potatoes in half, length wise, and then each half lengthwise again. Dice into ½” slices.
In a large baking dish, add everything. Using a spoon or your hands, toss together so that potatoes are coated, and spread them out.
Bake for 10 minutes. Stir, and bake for another 15 minutes or until potatoes are tender. Stir, and bake for another 10-15 minutes.

You can view the original recipe for the Roasted Potatoes at: Naturally Ella

And the view the original of the Roasted Veggies at: Clean Eating Chelsey

Veggie Sandwiches

One thing that I was still using plastic for was to store greens in the fridge. I could not figure out another way to keep them from going limp and icky. Then I saw this image of lettuce in a jar and… oh DUH! I’ve been keeping EVERYTHING in mason jars all year! Leftovers, bulk bin basics, homemade juice – so why not veggies and greens?

This revelation was timely in that it coincided with my hubby’s decision to start taking veggie sandwiches to work with him. He can precut the lettuce, bell peppers and cucumbers. So in the morning he packs his Greentainer with:
-Iceberg or romaine lettuce
-Green bell peppers
-Banana peppers
-Salt & Black pepper
Next he places the insert into the top of the container, and smooshs in two slices of whole wheat bread. He fills a smaller Greentainer with potato chips, and tosses both containers and two apples into a reusable cloth bag in his backpack. A healthy lunch for a robust man on the go!

Gluten-Free Peanut Butter Treat

Although excessively wordy, this recipe intrigued me, so I shortened it to a legible process:

Peanut Butter Energy Bars, makes 12
2 cups Rice Crispies (the gluten free brown rice crispies)
1 cup Oat Flour (packed) grind oats in a food processor until all the oats have turned into a flour texture.
1/2 cup mini Chocolate Chips, or regular, or carob chips
Sprinkles, to make them look ‘fun’
2 teaspoons Vanilla Extract
1/3 cup Creamy Peanut Butter
2/3 cup Honey
Step 1: Combine all your dry ingredients in a medium sized bowl.
Step 2: Combine all the wet ingredients in a large bowl. Mix until you get a thin paste.
Step 3: Pour your dry ingredients into your wet ingredients. Mix until there are no dry ingredients that haven’t been covered by the paste.
Step 4: Take a 8×8 pan, line it with wax paper, or foil, and make the lining twice the size of the pan, (you are going to need to fold it over the top of the bars). Spread it out evenly into pan.
Step 5: Fold the extra wax paper over the top of the batter and smoosh, smoosh, SMOOSH, the more you crush the bars down, the better they hold together.
Step 6: Place in the fridge for about 30 Minutes. Lift up the top of the wax paper (or foil) and cut into squares! Store each individual bar in wax paper or plastic wrap in the fridge!

…and they turned out so wonderful we immediately made a second batch!! And a couple days later made a third batch!

You can find the original recipe here at: Sam Loves Baking

Easy Thanksgiving Dinner

Some of my worst memories are of Thanksgiving Day. This dreaded day was by far my least favorite holiday … the over-crowed, over-heated kitchen, adult tempers on edge, angry tension so thick you could taste it. Maybe it was just a case of too many cooks in the kitchen? Each with ideas of what should be done, when, and how… mostly I don’t really know what the issue was, I set the table and escaped to my room when I could. Thanksgiving continued to be a huge cause of anxiety for me, until I moved to Oregon, and like everything else in my life, suddenly became peaceful and happy.

The first few Thanksgiving’s here we just ordered pizza, glad to be out from under the strain of “the big meal”. Last year was the first time we got nostalgic about the tradition. Some traditions are just too hard to break, and then there are some that you don’t want to break. I want my girls to grow up with the same American rituals as I did, and at its heart this is a holiday about food. I wondered if it was possible to have the traditional meal, without the traditional bad moods. Low and behold, it was possible! Last year my hubby and I easily coordinated a tidy little meal that reflected our favorite parts of the big feasts we’d had growing up! Here is our simple step by step Easy Thanksgiving Dinner!

Shopping List:

1 Dinner Rolls, wheat, $1.99
1 Frozen Corn, pack of mini cobs, $2.50
1 Frozen Pumpkin Pie, $2.97
1 Frozen Whip Topping, $0.78
1 Green Beans, Canned, $0.65
1 Hawaiian Punch, 2 liter, $1.68
1 Margarine/Butter, box of sticks, $0.78
1 Olives, canned black, $0.58
1 Pickles, sweet, $1.99
10 Potatoes – brown, single, $2.28
1 Sprite, 2 liter, $0.98
1 Turkey Gravy, $0.48
1 Jennie-O Turkey and Gravy in Roasting pan, $4.50
1 Stove Top Turkey Stuffing, $1.25
Total: $23.41

Step by Step:

Day Before
– Put punch ingredients in the fridge
– Move the whip topping from the freezer to the fridge
– Cook the pumpkin pie

4 Hours Before
– Start the turkey loaf

30 Minutes before
– Set potatoes to boil

20 Minutes Before
– Dump cooked potatoes in the kitchen aid mixer
– Rinse out potato pan and boil corn in it
– Get out ingredients for all recipes, group by recipe
– Mash the potatoes, and cover to stay warm
– Set the table

10 minutes before
– Make stuffing
– Make gravy
– Warm up the green beans
– Open the olives and pickles, place in serving bowls
– Get out dinner rolls and butter, place on a tray
– Make punch

0 Minutes Before
– Put everything on the table, call everyone together, give thanks, and enjoy! ;)

1 Hour After
– Enjoy the pumpkin pie with whip topping


Turkey Loaf
1 package of Jennie-O white and dark meat turkey
Follow package directions

Mashed Potatoes
10 potatoes
1 TBLS vegan butter
Splash of almond milk
Scrub potatoes and chop into fourths. Boil for 12 minutes or until a fork can go in and out easily. Mash with a masher, fork, or mixer.

Fresh Corn on the Cob
4 corn cobs
Husk, boil for 10 minutes in several inches of water, serve.

Frozen Corn on the Cob
1 pack of mini corn cobs
Open package, boil for several minutes in water, serve.

Turkey Stuffing
1 box of Stove Top stuffing
Follow package directions

Turkey Gravy
1 packet of gravy
Follow package directions

Fresh Green Beans
2 cups green beans pods
Cut off ends, steam lightly in an inch of water, serve.

Canned Green Beans
1 can cut green beans
Open can, warm in a small pan, serve.

Sprite Punch
1 Hawaiian Punch, 2 liter
1 Sprite, 2 liter
Fill half of a pitcher, or glass, with Hawaiian punch, fill the other half with Sprite. Add ice if desired. YUM!

Sadly, starting this year we are forgoing the turkey. We agreed as a family that since we are completely vegetarian now, we don’t need the turkey. The girls are completely for this turn of events, they are not emotionally attached to turkey, and I imagine that I’ll adjust eventually.

Happy Thanksgiving!

Jalapeno Peppers – A Cautionary Tale

My eyes burning, I mean on freakn’ fire, I stood under the shower spray, face upturned, and wondered how I had come to this. It all started when I saw a recipe for Taquitos at one of my new favorite blogs Naturally Ella. I’m a sucker for Taquitos, they are just the tastiest little snacks ever! So when I saw this potentially dairy and gluten free variety, I HAD to try it. I hesitated over the jalapeno pepper, but I optimistically thought “Now or Never!!” and added it to my shopping list. To make a long story short, I cut up the pepper, cooked the mixture, and started filling the tortillas when my hair fell forward, I pushed it back and in the process my left hand brushed my eyelid…OW! OW OW OUCH! Immediately I was in pain, burning searing pain in my eyelid! I very stupidly touched it again, with the same hand, with the vague idea of getting the pain to go away, and it became ten times worse! I slid to the floor, grabbing a kitchen towel and pressing it over my eye. That eased the pain slightly, so I stumbled to the computer and did a quick internet search. Apparently milk was supposed to help, but is unavailable in a vegan household. Another blogger said to run water over your eye until you can open it easily. I ran to the bathroom to try to awkwardly put my face under the tap, when that failed. I stripped and jumped into the shower before it warmed up, not caring that the water was ice cold I let the water hit me full in the face for almost ten full minutes, sputtering and gasping for breath, but unable to do anything else until the pain eased. Eventually I regained enough composure to continue making dinner, but in the end it was too spicy for any of us to enjoy. Also, my left hand, that I used to hold down the pepper while I cut it, began to burn. A couple weeks ago I accidentally brushed a hot cookie sheet with my thumb, and that same burning pain is now what I felt all over my whole hand. I searched again for what to do, the ideas were varied (how-to-get-rid-of-jalapeno-burns), I tried a few, but the only thing that really helped was time. My conclusion? Use rubber gloves to cut the peppers, or better yet, skip the dratted things altogether. That is what I’ll do next time I make this recipe.

Adapted from Naturally Ella’s – Baked Black Bean Taquitos

Black Bean Taquitos
Makes 12 pieces
2 cloves garlic
1 small jalapeno
1/4 tablespoon sunflower oil
1/4 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1 can black beans
1 can refried beans, no lard
16 corn tortillas
Salsa Verde
1 avocado, smashed together with a little lemon juice

1. In a sauce pan, stir together all ingredients except the tortillas, cook until beans are heated through, about five minutes.
2. Meanwhile, preheat oven to 425˚, and cover a baking sheet with foil or parchment paper. (Optional: Spray with cooking spray)
3. Taking one corn tortilla at a time, place on the baking sheet and scoop one spoonful of black bean filling. Roll tight and place seam side down on the pan, pressed up next to each other. Repeat until all the filling is used. (Optional: Brush tops with oil)
4. Bake for 12-15 minutes until the corn tortilla is a light brown color. Dip in salsa verde, and mashed up avocado.

Dr McDougall’s Free Clinic

I love this clear page by page explanation of why and how food can heal you. This is great info to read through for a refresher, or to send to someone you know with an open mind that will take the time to read through this, and maybe begin the changes in their own life that will bring them to health.

Page by Page Free McDougall Program

Here is a quick and easy weekday recipe that I adapted from his program:

Spanish Rice and Red Beans
Servings: 4

2 cups brown rice, cooked in 1 cup of water
1 green bell pepper, chopped
½ teaspoon minced fresh garlic
1 10-ounce can Ro-tel (diced tomatoes & green chilies), with liquid
½ cup salsa
1 can red beans

Start the rice cooking. In a separate pan, add all ingredients except the rice, bring to a boil, then simmer for 10 minutes. Stir in the hot rice and mix well. Cook until heated through. Serve at once.

The Flavor of Tacos…

I came across this recipe for taco seasoning, and carefully measured the ingredients to make it, stirred them up, and was amazed how much this smelled, and tasted!, like the taco seasoning you buy in those little packets.

Taco Seasoning Mix
Fills one regular sized spice jar.
2 tablespoons chili powder
3 teaspoons paprika
2 teaspoons smoked paprika
4½ teaspoons ground cumin
3 teaspoons onion powder
3 teaspoons sea salt
3 teaspoons garlic powder
¼ teaspoon cayenne pepper
Mix all ingredients together in a small bowl. Store in a cool dark place, tightly-sealed in a glass jar.
I found the recipe here: The Gluten Free Vegan

I could not wait to try this in something, so I adapted this recipe of taco soup, and the result was one of the best vegan dinners I’ve tried all month! This recipe was quick to toss together, easy for a weeknight, and the taco seasoning really made this marvelous!

Taco Soup
Serves 5
1/2 bell pepper, diced
1 can diced tomatoes, Rotel or other brand with peppers
1 can pinto beans, rinsed
1 can black beans, rinsed
1 can of corn, drained
2 cups water
1 tsp salt
1 TBLS homemade taco seasoning
1 Avocado
Corn tortilla chips
Add everything to a pot, bring to a boil, simmer for 10 or 15 minutes.
Dish soup, sprinkle with cubed avocado, and serve with corn tortilla chips.
You can see the original recipe here: My Plant Based Family

Three More Pumpkin Recipes!

I’ve been making this cream cheese frosted pumpkin roll for years, and it always turns out fabulous! One year I even sold 15 whole rolls under the name Pixiedust Bakery; it really is the best recipe for this dessert that I’ve ever come across!
Best Pumpkin Roll Recipe
Makes 12 slices
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
Confectioners’ sugar for dusting
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioner’s sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

Sadly another unhealthy favorite of my family, these were cookies that my hubby was raised on, and quickly became a seasonal favorite in our household…
Pumpkin Chocolate Chip Cookies
Makes about 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool.

And finally, a healthier vegan recipe that we just tried last week. This one is a little complex, but delicious! My girls were begging for more!
Oatmeal Pumpkin Loaf
2 cups oat flour (homemade from rolled oats – see directions)
3/4 tsp salt
1 heaping Tbsp baking powder
3/4 tsp cinnamon + 1/4 tsp ginger powder (optional)+ 1/8 tsp nutmeg(optional) + pinch cayenne (optional)
Note: If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. Warm all chilled ingredients…
1 cup almond milk (room temperature, or slightly warm)
3 tsp ground flax seeds (or substitute with chia seeds)
1 tsp vanilla extract
1 1/2 cups canned unsweetened pumpkin puree
1/3 cup coconut oil, melted (organic)
1/2 to 3/4 cup maple syrup OR raw cane sugar
topping: sprinkle of sugar + oats + lemon zest
1. Preheat oven to 415 degrees.
2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a blender and process for a few minutes on lowest setting. This will help activate the flax seeds as an “egg replacer.”
5. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
6. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for an additional 25 minutes. About 40-50 minutes total should be about right. You can check to see if you bread is done by using the toothpick test. Cool for a good 30 minutes before removing from pan.
As this recipe is a recent addition to our kitchen, it has a link, please click here to see it in its original form: KBlog – Oatmeal Pumpkin Bread

Oatmeal, a Rediscovery

While my brother was visiting he wanted to make oatmeal, I told him I can only make instant, and he told me I’m a disgrace to mankind, or something of the like. I used to love oatmeal, I’d whip it up for any reason, there was one year awhile back that I ate it every morning for breakfast, with a good dollop of brown sugar mixed in. However, since I actually didn’t know how to make oatmeal without the handy little packets and a microwave (and we don’t own a microwave anymore), my nice brother patiently taught me to make it on the stove. And it was easy!! One cup of oatmeal boiled in two cups of water, and you are there!

This is the family’s new favorite meal/snack, and as long as there is a good mixture of sweet fruit, I’m not even tempted to go back to brown sugar… well not very much…

Here is our version of our favorite oatmeal recipe so far:

Chocolate Oatmeal
Serves 4

2 cups gluten free rolled oats
2 cups almond milk
2 tsp. vanilla
2 banana, sliced thinly
2 TBSP. chocolate or carob powder
3 apple, chopped into very small squares

In a saucepan combine 2 cups of oats, 2 cups of almond milk, and 2 cups of water. Bring to a boil, reduce heat to medium, cook for about eight minutes, stirring frequently. Add vanilla, bananas, and powder. Stir well. Cook for several more minutes, or until desired consistency, do not overcook. Top with bits of apple.

You can find the original recipe here, at one of my favorite sites: Clean Eating Chelsey

(This was sort of a “lost post”, I’m meant to share this around the beginning of September, and it got misplaced, lol!)