Bouillon

 1 Cup of nutritional yeast

2 Tablespoons of sea salt

2 Tablespoons of onion powder

1 Tablespoons of garlic powder

1 Tablespoon dried dill

1 Tablespoon dried parsley

1 teaspoon of ground turmeric

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery seed

1 Tablespoon = 1 cube

I use this for all my soup base and it is fabulous in rice

Electrolyte Drink

1 large container of Coconut water

2 cans of pineapple juice

2 limes

1 lemon

1 large pinch of good Celtic Salt (maybe 1/4 teaspoon)

Fill picture up the rest of the way with water.

We like to add some homemade cranberry juice to it to sweeten it up. you could also add honey, or maple syrup

Apple Cider

Homemade Hot Apple Cider

 

5 pounds of apples (washed and cut)

enough water to just cover the apples

8 whole cloves

3 cinnamon sticks

1/2 cup of brown sugar

1 Tablespoon all spice (optional)

boil contents of pot with the lid on stirring occasionally for about an hour and a half. Remove lid and use a potato masher and mash apples. Add water at this point if you want more cider or feel like too much water has evaporated. Bring back up to a boil if you decide to add water. Strain and serve warm. 

If you want to make this shelf stable water bath quart jars for 10 min. Leave on counter for 24 hours to make sure lid seals.

Lasts up to 1 week in the fridge 

Mayo

 Homemade Mayo

1 cup avocado oil

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp salt

1 egg (blanched)

to blanch your egg cook it in water for 4 seconds at 140 degrease and then cool it off in ice water bath just long enough so you can handle it. one of the tricks to getting a thick mayo is to make sure your egg and oil are the same temp.

blend with emersion blender. holding it the bottom of the jar for 20-30 seconds before trying to lift it. once it starts to thicken slowly lift the blender to mix in all the oil

good for about two weeks in the fridge

Makes about 1 1/4 cups of mayo

Red White and Blue Cake

 1/2 cup salted butter 4 oz.

1 1/4 cup of sugar

2 large eggs

1tsp. vanilla 5 g

1 1/3 cups of flour 174 g (regular or gluten free)

1 1/4 Tsp baking powder 5 g

1/4 tsp salt

1/2 cup of sour cream

1 cup of blueberries

1 cup of rasberries

*extra whip cream berries to serve

*cream together butter, sugar, eggs, and vanilla

 in mixer

*in a separate bowl mix dry ingredients

*slowly add dry ingredients to the wet alternating with the sour cream beat until just combined

*gently fold in berries and add to a greased 9 in round pan

*sprinkle 1/4 cup of  sugar on top before cooking (I cut this back to 1/8 cup)

*cook until the top is crackled and the center is a little jiggly 

*cook at 350 for 35-40 min for regular flour and 45-55 min for gf flour

*cool completely before cutting and serving serving 

**I like to use coconut whip cream for a non dairy toping**

**I'm sure you could substitute any fruit that was in season**

Collin's Addictive Chocolate Chip Cookies

 

First Bowl:
1 cup soft butter
1/2 cup white sugar

1 cup brown sugar
-Beat until creamy 
2 eggs
1 tsp vanilla
-Beat until combine
2nd Bowl:
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
-Stir together
-Mix 2 bowl into first, mix until combine
1 cup chocolate chips
-Refrigerate for 30 minutes. Then bake at 360 degrees for 11 minutes

Monster Protein Balls

 

Ingredients:

2 cups oats (I like to break mine up a bit with an emersion blender)

1 cup rice crispies

1/2 cup honey

3/4 cup peanut butter

1 scoop chocolate protein powder

1 cup mini m&m's

Mix together, roll out in 1inch size balls. Store in refrigerator. 

*Depending on what protein powder is used can result in different texture of ball.  If it's dry add a tsp of vanilla or drizzle of maple syrup or if it's too sticky add additional oats.