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Soft & Chewy Lemony flavored Scones Bursting with Flavor It was Father's Day and we were visiting my family in Oregon. My brother-in-law was making brunch for everyone, so I decided I'm make some scones to take over there. When I let my sister know what I was bringing, she quickly requested I make lemon scones. Never before had I tried making lemon scones before, but I wanted to fulfill her request, so I got started baking. I searched for a lemon scone recipe and found one, and turned it vegan with a couple of changes. I also made some chocolate chip scones, just in case these lemon ones didn't turn out. Right away I could see that the lemon poppyseed scones were going to be pretty good, but it wasn't until trying them that I realized they were my new favorite kind. Everyone at brunch agreed how delicious they were. Of course I paired it together with a raspberry jam butter. So I'm hoping you give this recipe a try when you have a special occasion as well. They're worth it. When it comes to making cookies or scones, I've realized that the best steps to take are mixing the dry ingredients together, and then adding a cold butter to it. Usually it will be dry and wet ingredients separate and then mixed, but I think it works best when you cut the butter into the dry ingredients. This helps to not over mix the dough when it is wet. Also it helps ensure that the butter gets into all parts of the scones instead of lumping together. The best scones I've had in years. Thank you! –Jenny Lynn Luckily there are plenty of plant-based butters available these days, and can be found in most grocery stores as well. However, I try to use the vegan butters that are made with olive oil or coconut oil. These oils are less refined than others, so they are better options. Just make sure to use cold butter when cutting it into the dry ingredients. When you are flattening the dough out it's best to use your hands. If you use a rolling pin they tend to be thinner, and thick scones are wonderful. You can cut the scones into triangles and make as many or as few pieces as you desire. Typically I will make 8 scones per recipe. If you're wanting to make mini scones just divide the dough in two and it'll make around 16 mini scones. Just make sure not to over bake them when they're mini. They tend to brown much quicker when they're smaller. There is a glaze that goes on top the scones that gives it a nice look and taste, but it's not necessary. You can always skip this step if you're not wanting to add extra sugar to it. When making the butter jam you want to be sure that your butter and jam are around the same temperature. When I first start making my scones I will put my plant-based butter and jam on the counter to become room temperature. For the scones you want cold butter, but for the butter jam you want room temperature butter. Keep that in mind when you start your recipe. Always start by whipping your butter by itself. I find this helps it to be more light and fluffy. Then I add the jam to it and whip it up some more. You can use whatever flavor of jam you desire, but I find raspberry and lemons go together well. Whip your butter and then add the jam. It's equal part of both, so if you use 4 tablespoons of butter, you'll use 4 tablespoons of jam. It's that simple. If you find your butter jam looks like its separating and not mixing well, then it's probably because they were different temperatures; one being cold and one being room temperature. Don't skip this part, try it with this butter jam! Lemon Poppyseed Scones Ingredients 2 1/2 cups all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon ground flaxseed 3 tablespoons water 12 tablespoons cold dairy-free butter, sticks 1/2 cup dairy-free milk 1/2 tablespoon lemon juice, fresh is best 1 teaspoon lemon zest 1 tablespoon vanilla extract 1 tablespoon poppy seeds Lemon Glaze 1/2 cup powdered sugar 1 1/2 tablespoons lemon juice, fresh 1/4 teaspoon lemon zest Butter Jam 1/2 cup dairy-free butter, room temperature 1/2 cup raspberry jam Directions: Preheat oven to 375 degrees Fahrenheit. In a bowl add the milk, water, flaxseed, lemon juice, lemon zest, poppyseeds, and vanilla and whisk it all together. Let it sit for 3-5 minutes. In another bowl or mixer place the flour, sugar, baking powder and salt and stir together. Cut the the dairy-free butter into your dry mixture. Make sure the butter is cold. Add the wet ingredients into the dry ingredients, and mix only until it starts to form a ball. On a lightly floured surface place the dough ball on it, and pat it down into about an 8 inch circle that is about 1 to 1 1/2 inches thick. Cut into 10 triangle pieces. Place the scones onto a baking sheet, leaving space between them so they don't touch. Bake for 14 minutes. While the scones are baking mix together the ingredients for the lemon glaze in a small bowl. After baking for 14 minutes remove the scones and drizzle the lemon glaze on top the scones. Put back into the oven for 2-3 minutes. Remove from the oven and let them cool on a cooling rack. For the jam butter whisk the two ingredients together until well combined. Eat the scones with a bit of the jam butter atop. Please leave a comments below and share your own experience in preparing the recipe. I'd love to hear from you! Blessings!

A few months ago I was able to go back to 3 Angels Broadcasting Network and record some more cooking episodes. Here are the recipes I made for one of the episodes. Brazilian Cuisine. At the end of the post I will leave a discount code that you can use to purchase my cookbook, Simply Fresh. It is the same promo code I promoted on this episode. This was my second visit to 3 Angels Broadcasting Network back in Illinois, to record a few more cooking programs. This time we recorded three programs; Brazilian cuisine, Kid Approved recipes, and a holiday program that will be airing this fall. Most of our meals that I make at home are Brazilian inspired foods. My husband is Brazilian so he always enjoys having Brazilian food, even though I make it meat and dairy-free, which is not a common way to make it. However, he has approved these recipes as being plant-based Brazilian food, American style. When it comes to beans, Brazilian beans are my favorite. They are full of flavor, not spicy, and with simple ingredients. Let me give you a little hint, the more garlic you use the better. Beans are full of fiber and help to lower blood sugars naturally. So let's add them to at least one of our meals for the day. Black Beans Recipe: 2 cups black beans, rinsed and soaked for 2+ hours 8-10 cups of water, added over time 6 cloves garlic, minced 1/2 onion, minced 2-3 Tbsp olive oil 2 Bay leaves salt to taste Directions: Place olive oil, garlic, and onion into a large pot on a medium-high heat and sauté until transparent. Add 8 cups of water, black beans, bay leaf, and salt. Allow beans to cook until they are soft and tender. It usually takes between 2-3 hours to fully cook. Continue to add the 2cups water throughout the cooking time as needed. Checking periodically to make sure they don't loose too much water. The beans should be soft and creamy when done. Serve over rice. Rice is a food that is very affordable and versatile. It can be eaten with so many dishes and meals, and it's budget friendly. But when choosing which rice to buy and eat, chose a brown rice. Brown rice contains fiber, which is something more people do not get enough of. For 1 cup of brown rice there is 3.5 grams of fiber, which is better than white rice which does not contain any fiber. Magnesium helps to fight against heart disease, and brown rice is rich in magnesium. So it's good for our digestive system and our hearts. Brown Rice Ingredients: 1 cup brown rice, rinsed and drained 2 cups water 3/4 tsp salt 3 cloves of garlic, minced 1-2 Tbsp olive oil Directions: In a pot add the olive oil and minced garlic, on a medium heat. Sauté until it is a little bit golden brown. Rinse and drain the rice and add it to the pot. Add the rice to the pot and saute it until it is a little golden brown. Add the water and bring it to a boil. Once it starts to boil add the salt, and allow it to boil for about 10 more minutes. Place the lid on the pot, and turn the heat down to low. Allow the rice to cook for 30-35 minutes, until the water has evaporated and the rice is tender. This corn casserole dish is a favorite of my dads. When he was visiting us once he at this 4 times during the week. He ate up all the leftovers and even asked me to make it again, and he's not much of a leftovers person or one who eats the same thing day after day. But that's how good this recipe is. It's quick and easy to make, and can be made ahead of time and put in the oven when ready to eat. Fricassee (Corn Casserole) Ingredients: 1 can heart of palm, sliced 1 large onion, chopped fine 2 Tbsp olive oil 2 (15.25oz) cans Kernel corn, drained 10 green olives, pitted and sliced 8 ounces vegan sour cream 1 cup vegetable broth Salt to taste 2 cups Potato Sticks (or Regular Potato Chips if you can't find them) 1 cups shredded vegan cheese Directions: Preheat your oven to 400 degrees. In a blender, add 1 can of Kernel corn, the sour cream, the almond milk and the vegetable broth and blend until smooth. Reserve. In a large skillet, add the olive oil and sauté the chopped onion until translucent, on medium heat. Add the sliced heart of palm and let it sauté for a minute or two. Add the 2nd can of corn, the olives and, finally, the blended cream mixture. Cook until everything is incorporated and you have a creamy consistency. About 5 minutes. Pour the mixture into a casserole dish (I used a 13" X 9" lasagna dish). Cover with a layer of vegan cheese. Bake it in the oven until the cheese melts (10 to 15 minutes). Top it with the potato sticks and serve over rice. Here is another dish that is served over rice and full of flavor. If you're looking for a simple meal that doesn't take much prepping, this is the recipe to use. Typically we will have stroganoff over rice, with a big salad on the side, and that's our lunch or dinner. Stroganoff Ingredients: 1 onion, diced 5 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon flour 1 large tomato, diced 10 green olives, sliced 2 cup marinara sauce 1 cup UNSWEETENED dairy-free milk 1 cup mushrooms (or soy curls) 2 green onions Directions: Bring a pan to a medium heat and add olive oil and diced onion and sauté for 3 minutes. Add minced garlic and sauté for another 3 minutes. For a thicker stroganoff add 1 tablespoon flour, and mix in well. Add the tomatoes and let them cook down for 3 minutes. Add the mushrooms and continue to sauté. Add the marinara sauce and bring to a simmer. Add your unsweetened milk alternative and stir it in well. Add green olives and salt, and allow to simmer on a low heat for 5 minutes. Top off with green onion. If it's a side salad that you are looking for, or just wanting to add tons of flavor and nutrients to a meal, that would be this vinegarette recipe. It is bursting with flavor and is great to add with a salad or in place of one. Vinegarette Ingredients: 5 tomatoes, diced very small 1 onion, diced small 2 bell peppers, diced small (use different colored peppers for a more colorful salad) 1/4 cup parsley, minced 1/4 cup white vinegar 1/4 cup extra virgin olive oil salt to taste (1/2 tsp-1 tsp) Directions: Dice all ingredients into very small pieces, combine in a bowl with the olive oil and vinegar. Mix well and add salt to taste. It's best if you let it sit 30 minutes or more for the veggies to absorb the flavor. Place in a sealed container and keep in the fridge for up to 5 days. Finally for dessert we have the famous passion fruit mousse. Usually this dessert is made with a very rich milk full of fat and sugar, but to make it dairy-free and healthier I've added cashews in place of the milk. It works well, give health benefits, reduces the calories, and still gives the authentic flavor to this recipe. Mousse de Maracuja (Passion Fruit Mousse) Ingredients: 1 cup raw cashews 1 cup water 1 package Passion fruit concentrate (or 2 passion fruits) 1/4 cup agave nectar or maple syrup Directions: Place all ingredients in a blender. Blend for 10-12 minutes, until it becomes thicker. Place in a pot and heat up until just gets to a boil, or until it thickens. Remove from heat. Pour into serving dishes, and put them into the fridge until chilled completely. Serve cool and top with mint leaves or passionfruit. Click above here to get my cookbook, Simply Fresh and use promo code 3ABN at check out to get a discount!

A couple months ago I went back to 3ABN to record some more episodes. So I thought I'd share those recipes with you. This episode was a Christmas special, so I shared my favorite holiday dishes with you all. I hope you give them a try and enjoy them. The host of the show was Idalia Dinzey, and I enjoyed our time together making these dishes together. Click here to watch the episode on 3abn and see how to make the recipes: Here's a quick little insight for this turkey loaf. Just before we were getting ready to shoot this episode I was trying to plate all the dishes to make them look nice. Usually for the turkey loaf I use fresh cranberries and rosemary to plate it, and it always looks so appealing. Since we were shooting in April, it's hard to find fresh cranberries, and I could not find any. Luckily there was a decoration that the studio had and it had some little styrofoam red balls on it. I asked one of the ladies if I could pull a couple off to use, and I was granted my request. It was an old decoration that luckily they weren't using anymore, but it worked out just find and they looked like cranberries. Turkey Loaf Recipe: Ingredients: 2 1/2 c. vital gluten flour 1/2 c. nutritional yeast flakes 1 tsp thyme 1/2 tsp rubbed sage 1 tsp onion powder 1 tsp salt 2 tsp McKay's Chick'n seasoning (optional) 2 c. vegetable broth 1/4 c. olive oil 1 Tbsp soy sauce Puff Pastry (vegan) Instructions: In a mixing bowl add all dry ingredients and stir. In another bowl add all liquid ingredients. Combine both dry and wet ingredients and with a spoon or hand, until it is mixed well. Form into a loaf with your hands. Unwrap the cheese cloth and place the loaf on the cheese cloth. Roll up the cheese cloth, and place string on the ends to hold the loaf in the cheese cloth. Fill a pot with water, enough to cover the loaf, and bring to a boil. Place loaf in a pot of boiling water. Make sure it is enough water to keep the loaf the entire time. Once you place the loaf in the bowling water, bring the heat down to a medium-high heat. Leave in water for 50-60 minutes. Remove loaf with tongs. Allow it to cool off and then remove the cheese cloth. You can serve the loaf like this or add puff pastry to the outside of the loaf, to make it look more like a turkey. Roll out the puff pastry and wrap the loaf in it. Brush on olive oil on the top of the puff pastry to help brown it. Place the loaf in the oven at 400 degrees for 20-25 minutes, or until you see that it is golden brown. Serve warm. Pumpkin Cheesecake Crust: 9 gram crackers 6 Tbsp vegan butter, melted Pie Filling: 12 oz. silken tofu 1 cup pumpkin 1 cup turbanado sugar 1 Tbsp vanilla 3 Tbsp flour 1/2 tsp baking soda 1 1/4 tsp pumpkin pie spice 1 package dairy-free cream cheese (8oz) Directions: Place gram crackers into a food processor, and process until it is very fine. Add the melted butter and process until it all sticks together. Place in a pie pan and form a crust with your hands. In a blender blend all of the ingredients for the pie filling, for about 3-4 minutes. Pour into the pie crust. Bake at 350 for 45 minutes. Remove from heat, and let it cool for 20 minutes. Refrigerate for 4 hours, or until completely chilled. Coconut Whipped Cream Ingredients: 1 can of coconut milk (Refrigerate the night before. Do not use the light coconut milk) 1/2 teaspoon vanilla 2-5 tablespoons powdered sugar Instructions: Place the can of coconut milk in the refrigerator the night before. Place the chilled coconut milk in a bowl or kitchen aid and whip with a whisk for 2-3 minutes. If you do not have a kitchen aid a hand mixer will work just fine. Begin adding the powdered slowly to the whipped coconut, then add the vanilla. Mix for 4-7 minutes until it resembles the consistency of whipped cream. Green Bean Casserole Ingredients: 1 pound green beans, rinsed, trimmed and cut in half 2 Tbsp olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1 cup chopped mushrooms 2 Tbsp flour 3/4 cup vegetable broth salt to taste 1 cup nondairy milk (unsweetened) 1 cup crispy fried onions Directions: Preheat oven to 400 degrees. In a large pot add water and bring it to a boil. Once water is boiling add green beans and cook them for 5 minutes. Remove green beans from boiling water and place them in ice water bath to stop the cooking. Drain green beans and put them into a 9 X 13 inch casserole dish. Place a large pot on medium heat, add olive oil, garlic, and onion. Sauté until onions are transparent. Add mushrooms and salt to taste. Cook for another 2-3 minutes. Whisk in flour and coat the veggies. Cook for 1 minute. Add in the vegetable broth slowly while whisking. Add nondairy milk with a whisk. Cook for 5-7 minutes until it is thick and bubbly. Taste to see if you need more salt. Remove from heat and pour over green beans. Stir if needed. Place the fried onions on top of green bean casserole. Bake for 15-20 minutes or slightly golden brown. Stuffing Ingredients: 1 package bread crumbs 5 Tbsp vegan butter 1/2 onion, diced 2 stalks celery, diced 2 carrots, diced small 5 cloves garlic, minced 2 cups vegetable broth 1 1/2 Tbsp McKay's Chick'n Seasoning 1 tsp sage 1/2 tsp thyme Directions: In a pan on medium-high heat, sauté the vegan butter, onions, garlic and celery until the onions are translucent (about 5 minutes). Add the vegetables broth, vegan chick'n seasoning, sage and thyme, and stir well. Bring to a boil, then stir in the bread crumbs. Turn off heat, and cover. Let it sit for 5-10 minutes until the breadcrumbs are completely soft. Fluff with a fork before serving. Scalloped Potatoes 1 cup raw cashews 2 cups water 2 tablespoons nutritional yeast flakes 3 cloves of garlic 1 1/2 teaspoons salt 2 teaspoons fresh thyme leaves 4 russet potatoes 1 large yam or sweet potato 1/4 teaspoon Paprika Directions: In a blender place the cashews, water, yeast flakes, garlic and salt, and blend until pureed. Slice the potatoes and yam into thin slices and arrange them in a pan, overlapping each other. Pour the cream on top the potatoes. Top with paprika and thyme and cover with foil. Bake for 45 minutes at 375 degrees Fahrenheit. Remove the foil and bake for another 15 minutes. Garnish with more fresh thyme and serve warm. DIY Soda Recipe: 1 can 100% juice of your choice, frozen (cranberry, grape, orange, etc.) 36 ounces sparkling water Add fresh fruit or berries Directions: Take the frozen juice and place in the refrigerator the night before, or leave out on the counter for 2 hours. The best results are using the juice when it is in liquid form, that way when stirring the juice and sparkling water, you are not breaking up the bubbles as much. In a large pitcher add the ingredients, and stir until completely mixed. Garnish with fruit or mint leaves. To get even more recipe check out my cookbook below.

I don't know about you, but I like a soft bread, and it's hard to find that when you use wheat in a recipe. However, I've found a way to make a delicious soft whole wheat pita bread. Follow the ingredients and directions and you'll be enjoying this soft pita bread. Whole Wheat Pita Bread Ingredients: 1 cup warm water 1 packet instant yeast, or 2 1/4 teaspoon 1/2 teaspoon sugar 1/4 cup whole wheat pastry flour 2 tablespoons extra virgin olive oil 1 1/2 cups all-purpose flour 1 cup whole wheat pastry flour 1 1/2 teaspoons salt Directions: In a mixing bowl add the warm water, yeast, sugar and 1/4 cup whole wheat flour. Stir to combine and let it set for 15 minutes, or until it is foamy on top. Stir into the mixture the olive oil and salt. Begin to add the all-purpose flour and whole wheat pastry flour a little at a time while stirring in between. Place the dough onto a clean and lightly floured surface, and begin to knead the dough. for 5-10 minutes. Add a little flour to the surface if the dough is too sticky, and continue kneading. You want the dough to be tacky when you touch it, but not to where it sticks to your hand or the surface. Lightly oil a large bowl and place the dough in it. Place plastic wrap or a towel on top and lt it sit for about 45 minutes, or until the dough doubles in size. Punch down the dough and divide it into 8 pieces that are the same size. Roll the pieces into balls and cover with a towel and let it sit for 15 minutes. Roll our the balls onto a lightly floured surface. You want them to be about 7” wide and 1/4” thick. Let the disks sit for 15 minutes. This resting time helps them to puff up as you cook them, so don't skip this part! Preheat a non-stick pan or iron skillet on a medium heat. Lightly brush it with olive oil to keep the dough not to stick to the pan. Place the dough on the heated pan and let it sit for about 30 seconds to a minute until you see it bubbling, then flip the pita and cook for 1-2 more minutes more. It should puff up, then flip it back over to cook for another minutes. By adding the yeast with the warm water, sugar and some flour helps to activate the yeast. The sugar feeds the yeast and helps it to rise even more rapidly. Make sure your water is not to hot or cold, or this will affect your bread. Add water that is about 100 degrees F. The time allows the yeast to activate and grow rapidly, which will help our bread be nice and light. You will notice that the dough doubles in size as you let it rest for about 45 minutes. Each of these steps helps the dough to rise and become more light when it's time to cook them. This is the most important step to helping your bread to be light and airy. You'll notice and you cook the last pieces of dough that they puff up even better than the first few. This is because they have had plenty of time to rest on the counter. Give them time to rest and it will pay off. Here is a nice example of how the bread will puff up in your pan as you cook it. Beautiful! Take a look at that rise! This is what happens as you let the discs rise on the counte just before cooking them. Click on the link here or picture below to pair this pita bread with a super creamy and smooth hummus recipe. Make it loaded hummus! https://www.kyleeskitchen.com/post/creamy-loaded-hummus-plate Click her eto purchase my cookbook Simply Fresh for more delicious recipes!

This recipe was inspired by my husband. Every once in a while he'll make food for special holidays to share with others. One of the dishes he makes is a broccoli lasagna, only it's with dairy. So I was wanting to give this recipe a try and make it plant-based. I think it turned out pretty well. Even my kids like this one. Here's the process of making this dish. While your noodles are boiling, you want to prepare the alfredo sauce. Start by sautéing onion and garlic with a little olive oil, or you can use water to make this an oil-free recipe. Place the sautéed onions and garlic into the blender with the rest of the ingredients for the alfredo. Blend until it is smooth. Usually 3-4 minutes on high. Rinse your broccoli well, and then cut into bit size pieces. Much smaller than the ones pictured here. Now it's time to start assembling the lasagna, once all of the items are ready. Add a small amount of the alfredo sauce to the bottom of the pan. This helps to keep the noodles from sticking to the bottom. After adding the sauce to the bottom of the pan, add the noodles and then the broccoli on top. Then cover the noodles with alfredo sauce. Continue this until all are used up. I usually make 3-4 layers for my lasagna. Make sure you have enough alfredo sauce to cover the last layer of noodles completely. This will help make sure it doesn't dry out. Another step is to add bread crumbs to the top, this helps give it a nice crunch. Broccoli Alfredo Lasagna Ingredients: 1 tablespoon water 1/2 medium onion, chopped 6 cloves garlic, minced 1 cups raw cashews 2 cups unsweetened dairy-free milk (I used almond milk) 1/4 cup yeast flakes 1 tablespoon lemon juice 1 teaspoon salt 12Lasagna Noodles 2 head of broccoli, cut into little pieces Directions: Preheat oven to 350°. Bring a pot of water to a boil and add the lasagna noodles. Cook as directed on the package of the pasta. Cut the broccoli into little pieces, about 1/4-1/2 inch each. Bit size. Place in a steamer, and steam until it is fork tender, about 5-8 minutes. In a frying pan add the water, onions and garlic and sauce for 5 minutes on a medium high heat. Soak cashews, or rinse off before placing them into a high powered blender. Add the sautéed onion and garlic, unsweetened dairy-free milk, yeast flakes, lemon juice and salt. Blend on high for about 3-5 minutes, or until very smooth. In a 13 X 9 baking dish layer 3 noodles. Cover with the sauce and add broccoli on top. Continue to layer this until you have 4 layers total. Add the sauce only on the last layer. Add bread crumbs or farofa to the top, optional. Bake for 30 minutes uncovered. Let it sit for 10 minutes before cutting into it.

Thai food is usually bursting with flavors, and this Pah Thai is no exception. When I first tried Pad Thai at a restaurant I was not a fan, because I thought it smelled a little strange. When I went with a friend later on, and she ordered Pad Thai minus the egg, I tried it again and loved it. For some reason the smell of eggs does not settle well with me, so it was hard to get past that. But now I'm a fan all the way, I just have to make sure it's not made with eggs. Yuck. There are a lot of recipes at a Thai restaurant that contain fish sauce in them, so beside to ask if they can make your dishes without fish sauce, if you'r going for a plant-based option. But with this recipe you don't even need to go to a restaurant to enjoy Thai food, you can make it at home for a fraction of the cost. That's always a plus in my book, saving money. Ingredients 1 10-oz. package rice noodles or ramen-style noodles 2 Tbsp. olive oil 2 cloves garlic 1/2 12-oz. package extra-firm tofu, drained and cut into small chunks 1 cup shredded carrots 2 cups mung bean sprouts 4 Tbsp. Bragg's Liquid Aminos or soy sauce 1/4 c. water 2 Tbsp. rice vinegar 2 Tbsp. peanut butter 2 Tbsp. lime juice 2 Tbsp. maple syrup Sriracha, to taste Garnishes: Sliced green onions Cilantro, chopped Chopped peanuts Instructions Cook noodles according to package. Until tender, drain and rinse in cold water. In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. In a small bowl, whisk together the soy sauce, water, rice vinegar, peanut butter, lime juice, maple syrup and sriracha. Turn off heat and add the sauce to the pan with tofu. Add the noodles, mung beans, and carrots to the tofu in the pan. Mix well until all is coated with the sauce. Garnish with sliced green onions and chopped peanuts and serve right away. Enjoy!

Sometimes it's hard to feed our kids healthy foods. There's always that child that's picky and doesn't want to eat the food because there's something in it they don't like. Trust me, my kids can be that way, too. However, these foods that I presented on 3 Angels Broadcasting Network, are recipes that my kids enjoy, and make me happy knowing that I'm giving them good nutritious food. The recipes are so easy to make, and kids can help you make them as well. If there's something in the recipe the kids don't like, simply leave it out. If in the fruit salad the kids don't like the "green stuff", mint, then leave it out, or even let them taste a little piece of mint by itself first. It's also helpful if you have the actual plant, that way the kids are more likely to pick it off and try it. It's worked with my kids many times. The host of this program was Angela Lomacang. The last time I recorded some episodes she was also the host, and let me tell you she is such a sweetheart. I had met her a few years before at a prophecy seminar her husband was singing at, and I just fell in love with her. She is so funny and such a real and loving person. Her husband is one of my favorite preachers, he tells it like it is with love, so look for Pastor John Lomacang if you're wanting to hear the Word of God preached. Photos provided by Svetlana Christian Fruit is always a good choice. It's naturally sweet which makes it easy for kids to enjoy. It's full of fiber which helps with digestion, lowers cholesterol, and fights against heart disease. Fruit is full of antioxidants, which helps to fight against cancer and diseases. With all the benefits of fruit, why wouldn't we give it to our kids everyday? This recipe is a new way to introduce it to your kids. It's full of colors and you can even put it in a pineapple like I did, and that really peaks the interest of children. Fruit Salad Recipe: 1 chopped fresh pineapple 2 ripe mangoes, diced 1 cup fresh blueberries 2-3 tablespoons fresh mint, chopped juice of 1 lime Instructions: Chop pineapple and mangoes into bite size pieces and add then to a large bowl. Add the blueberries and chopped mint. Juice a fresh lime over the fruit and mix until all the fruit is covered and combined. If you're looking to help increase the amount of protein you or your children are getting, then this chick'n salad recipe is for you. In just 1/2 cup of this recipe there are 14 grams of protein, that's a good amount! Plus, there's 5 grams of fiber, and we're looking to get 25 grams of fiber or more a day. So this recipe is healthy for us and our kids, but it's delicious as well. You can make it as a sandwich or eat it as a dip with crackers, but either way it's scrumptious. This recipe does take some time, but it's worth it, trust me! This is by far one of my favorite recipes. You can also make the patties ahead of time, and finish the rest later, or even freeze the patties, then make them into the salad sandwich. Chicken Salad Recipe: 2 cups garbanzo beans, drained 1/4 cup McKay’s Chick’n Seasoning 1/8 cup Bragg’s Liquid Aminos, or low sodium soy sauce 2 1/2 teaspoons onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 cups gluten flour, or more if needed Directions: Blend garbanzo beans with enough of the water from the can to cover, blend for 1-3 minutes. Add seasoning and blend until it is well mixed. Remove it from the blender/food processor and into a large bowl. Slowly add the gluten flour until it makes a firm enough dough to form it into patties. Bake at 325 degrees Fahrenheit for 30 minutes, then flip patties over and bake for another 20-30 minutes, or until golden brown. To make it a salad, place patties into a food processor and pulse until the patties become large crumbles. Add onions, dill, pickles, celery, and vegan mayonnaise. Just about every kid loves mac'n cheese. That's why there's so many boxed varieties of mac'n cheese, and it's usually always on a kids menu in restaurants. Kids love it! Let's be honest, adults love it also. Here's a healthy, oil-free, recipe for mac'n cheese. It's SO simple to make, and it has a red bell pepper in it! It's hard to get kids to eat peppers, but this way they don't even realize it! Red bell peppers are rich in vitamin A and C, we we'll be keeping our babies healthy by feeding them this recipe. That's a win! Macaroni & Cheese Recipe: 1 cup raw cashews 2 cups water 1 cup canned coconut milk 1 red bell pepper (or 1/2 a large) 1/4 cup nutritional yeast flakes 1 teaspoon onion powder 1 teaspoon salt 1/4 cup cornstarch 1 package whole wheat macaroni shells Place all ingredients into a high powered blender and blend until it is silky smooth. Make your pasta according to the directions on the box. Once you strain your pasta place it back into the pot, then add the blended cheese sauce. On a medium heat cook this until the cheese sauce thickens and is the texture of macaroni and cheese consistency. It usually takes about 5-8 minutes, with continuous stirring. Then it's ready to serve. This recipe is similar to the mac'n cheese, but trust me when I say this is the recipe you'll want to use for a nacho cheese sauce. It's the perfect consistency with flavors that all will enjoy. I have yet to meet someone who does not enjoy this recipe. Whether you think of it as a nacho cheese recipe or just a good dipping sauce, it's absolutely delicious. We use the recipe for haystacks, nachos, nacho Belgrade, baked potatoes, and for broccoli. It's amazing, just try it. Nacho Cheese Sauce Ingredients: 1 cup raw cashews 2 cups water 1 red bell pepper, de-seeded 3 tablespoons nutritional yeast flakes 2 teaspoons onion powder 1 1/2 teaspoons salt 1/2 teaspoon garlic powder Directions: Place cashews and water into blender and blend until smooth, about 3-4 minutes. Add the rest of the ingredients to the blender and blend for another 3-4 minutes until it is smooth. Place in a medium pot and heat on a medium heat, stirring constantly. Bring to a boil and continue stirring for 1 more minute, then remove from heat. It should be the consistency of nacho cheese. Serve hot. If you are using this recipe for a lasagna you will not need to heat it in a pot before. It will stay good in the refrigerator for 3-5 days. Popcorn is a staple in our family. Every Sabbath afternoon my oldest son and I make this popcorn recipe for everyone to enjoy. We'll sit around listening to music, watching the David or Daniel story from Pathfinder Camporee, or just visiting. It's a tradition in our family, and now my kids can't hardly go a Sabbath without having popcorn. It's something we do to make it special and enjoyable. So I hope you and your family can enjoy this one, too. Seasoned Popcorn Recipe: 1/2 cup popcorn kernels 3 Tbsp olive oil 1 1/2 Tbsp water 1/2 tsp onion powder 1/4 tsp garlic powder 1/2 tsp dill weed 1/2 tsp salt 1/4 cup yeast flakes Directions: 1. Pop 1/2 a cup of popcorn kernels in an air popper. 2. In a separate bowl add the rest of the dry ingredients and stir together. 3. Add the olive oil to the dry ingredients and stir until well combined. 4. Place the popped popcorn in a large bowl with a lid, this will make it easier to coat the popcorn. 5. Pour the topping mixture onto the popcorn, close the lid and shake it up until popcorn is well coated. Add more olive oil if needed. Now who doesn't love a good smoothie? We tend to make smoothies 3-4 times a week. It's a good way to get some extra fruit in for the day. Sometimes for dinner we will have popcorn and smoothies, and it's one of the kid's favorite evening meals. My 6 year old can now make smoothies all on his own, which is helpful to me, but also makes him feel accomplished. This is one of our favorite smoothies to make. Sometimes we make them into smoothie bowls and other times we just drink them like smoothies. Either way is good. Strawberry Smoothie Recipe: 2 cups frozen strawberries 3-4 dates 2 tablespoons ground flaxseed 1 cup dairy-free yogurt (optional) 2-3 cups dairy-free milk Directions: Place all ingredients into the blender and blend until smooth. Add more dairy-free milk for a thinner texture. Click here for the link to watch the program if you're interested to see how it is all made.

This dish brings back so many memories that come flooding back as soon as the fork hits my mouth. This was a recipe I first tried at Nanny's house. She wasn't technically my grandma, but she was just like one to me and my sister, and another mother to my mom. She was such a wonderful lady, and one of my favorite people I've known. Her sense of humor was unlike any other, and her love for cooking showed. Eggs were never my thing, even when I did eat them. It must have been a texture thing, or just the smell of them cooking made me want to gag. But when I came to her house to visit one day, she had made a dish that I had never heard of before. She made it look so delicious and irresistble that I just had to try. Man o man, it was amzing! The sauce she made to top it off was incredible. We regularly visted her since she lived just a couple houses down from us, and most of the time she would have food that she had made for the day, and always offer it to us. Along with offering her food, she would lend a listening ear. She always had the best advice or would just listen. If we had nothing to talk about we would sit and watch Nancy Grace unload crime stories, and our favorite was the Scott & Lacy Peterson investigation. This recipe brings back wonderful memories of my childhood and a woman who helped influence it for the better. Check out her chocolate cake recipe as well. These were my two favorites of her. My favorite. Chili Relleno Ingredients 16 oz. Just Egg 1 can (4oz) Green Chili 2/3 dairy-free cream 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon garlic powder 1 teaspoon salt 2 cups dairy-free cheese Directions: Preheat the over to 350 Fahrenheit In a large bowl add the Just Egg and green chili. Add the diry-free cream, flour, baking powder, garlic powder and salt. Give it a quick mix until it is well combined. Add in 1 cup dairy-free cheese and give it another quick stir. Grease a 9 X 13 pan and our the mixture into it. Sprinkle it with the last 1 cup of dairy-free cheese. Bake for 40 minutes or until the edges are cripsy and the middle is cooked through. Sauce Ingredients: 1 8oz can of tomato sauce 1 teaspoon oregano 1/4 cup hot or mild picante salsa Directions: Place all ingredients in a pot and heat up for 5 minutes on a medium heat, or until it is heated. Enjoy it on top of your chili relleno. Yum. Since I still don't like or eat eggs, I tried using the Just Egg for this recipe, which typically uses eggs, and I found it worked out perfectly. The great thing about this recipe is that there is ZERO cholesterol! In the typical dish this recipe contains 8 eggs and 4 cups of cheese. That would be a total of over 2,000 mg of cholesterol for this recipe. Cut out eggs in your diet if you want to lower your cholesterol levels.

If you've never tried a tres leches cake you will be pleasantly surprised when you try this one. This is a sponge cake that is soaked in 3 kinds of milk, which makes it super moist. The cake has a lot of air bubbles which help to absorb the milks, and help it not to be soggy. This is a traditional Spanish cake and it is delicious. Just give it a try and you'll see for yourself. Cake Recipe: 2 cups all purpose flour 3/4 cup cane sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 cup dairy-free milk, unsweetened 1 1/2 tablespoons lemon juice 1/2 cup applesauce, unsweetened 1 tablespoon vanilla extract 1 teaspoon almond extract Milk mixture: 1/4 cup canned coconut milk 1/2 cup dairy-free milk, unsweetened 1 cup vegan condensed milk Topping: 11 oz. vegan whipped cream (video below on how to make vegan whipped cream from scratch). Grind some vegan chocolate and sprinkle on top, or sprinkle with cinnamon. Directions: Add the lemon juice and dairy-free milk into a cup or bowl and let it sit. This takes the place of using buttermilk. Set the oven to 350 degrees Fahrenheit, or 180 Celsius Use parchment paper or baking spray in the bottom of a 8 X 8 pan, or 8" round pan. In a large bowl add the dry ingredients together until it is well combined. In a separate bowl add the wet ingredients, including the milk and lemon juice mixture. Whisk together. Add the wet ingredients with the dry ingredients, mixing just until it all comes together. Pour the mixture into your prepared baking pan. Bake for 30-35 minutes, or until a ptoothpick comes out clean. To make the milk mixture, add the ingredient into a measuring cup and mix all together with a whisk. Make sure to get all the lumps out. Once the cake is out of the oven, let it cool for about 20 minutes. Make some holes in the cake by using a small skewer stick, about 1/4 in in diameter, and make plenty of holes in the cake. Pour the milk mixtures onto the cake, especially in the holes you've created. Let the milk absorb into the cake for about 30 minutes. Place the cake in the refrigerator and let it cool completely. Once you are ready to serve, add the whipped cream to the top of the cake, and end by sprinkling the chocolate, or cinnamon, on top. Serve chilled.

It's not your typical bun, hot dog, ketchup and mustard hot dog. It's elevated! The first time my Brazilian husband mentioned he wanted hotdogs for dinner, I went and got buns, veggie dogs, ketchup and mayo. When I brought him a plate of hotdogs his face was so bewildered at what was on the plate. Since we were newlyweds he happily ate them all. Once he was finished he said when we go to Brazil he will show me how to eat hotdogs the right way. Luckily his friend in Brazil had a little hotdog stand and had veggie hotdogs, and he was happy to show this American girl how hotdogs were meant to be eaten. My perspective on hotdogs has changed ever since. So now I'm sharing the best way to eat hotdogs. Ingredients: 8 vegan hot dogs (*can substitue for 2 cups soy curls, chopped up) 8 hotdog buns 2 tbsp olive oil 15 oz tomato sauce 1/2 cup water 1/2 onion, diced 4 garlic cloves, minced 1 tsp salt 1/2 tsp oregano Toppings: 8 oz corn canned 8 oz batata palha (shoestring potato stir) ketchup vegan mayonnaise parsley Directions: On medium heat, in a sauce pan sauté the onion, garlic and olive oil for 3 minutes, or until onions are translucent. Add the tomato sauce, water, salt and oregano, and bring to a slight boil. Cover and lower heat to low, and let it simmer for 20 minutes, stirring occasionally. Cut the vegan hot dogs into round slices and add them to the sauce pan, let it simmer for another 5 minutes. Remove from heat and place inside the hot dog buns. Add the toppings desired. *As noted above in the recipe, you can use soy curls (textured vegetable protein) instead of veggie dogs. Vegetarian hotdogs tend to be processed, so a healthier way to make this would be to use soy curls, a more nautral ingredient. Click here for the link to the Brazilian potato sticks. Here is a video of how to make Brazilian Hotogs!

Homemade. Remember getting fruit rollups as a kid? Well, I sure do. Even now that I'm not a kids I still like to at least get the fruit straps, which are similar but more adult like. This is even better because it's homemade so you know exactly what is it in. Actually it's only 3 ingredients! You can't beat that. If you're having a craving for something sweet, but are wanting to stay away from sugar or high calorie sweets, then this is the sweet treat to grab for. Recipe: 2 cups of ripe fruit, or frozen fruit 2 tsp lemon juice 2 Tbsp agave nectar, or maple syrup Instructions: First you want to preheat your oven to 180 degrees farenheit, or less. Place all the ingredients into a blender and blend until it is pureed and smooth. Pour it onto a baking sheet that has parchment paper or a silicon mat on it. You can use a sieve to strain out the seeds, or you can pour it directly onto your pan. Place in the oven for 5-6 hours, until the center is not tacky. Once it is cooled off, peel it off and place it onto a piece of parchment paper. Then begin to roll it up, and cut into 1" pieces. Eat and Enjoy!

Okay, okay. Who doesn't love pasta? Especially fettuccine alfredo. So it's time we have a delicious recipe for it, but of course vegan and easy to make. Ingredients: 1 tablespoon water 1/2 medium onion, chopped 6 cloves garlic, minced 1 cups raw cashews 2 cups unsweetened dairy-free milk (I used almond milk) 1/4 cup yeast flakes 1 tablespoon lemon juice 1 teaspoon salt 16 oz. fettuccine pasta Directions: 1. Bring a pot of water to a boil and add your fettuccine. Cook as directed on the package of the pasta. Drain and place back in the pot. 2. In a frying pan add the water, onions and garlic and sauce for 5 minutes on a medium high heat. 3. Soak cashews, or rinse off before placing them into a high powered blender. Add the sautéed onion and garlic, unsweetened dairy-free milk, yeast flakes, lemon juice and salt. Blend on high for about 3-5 minutes, or until very smooth. 4. Place the sauce in a pot and bring just to a boil, or until the sauce has thickened. Stir constantly. 5. Pour sauce over noodles and stir together. 6. Serve hot. Enjoy!