1. Wash your lemons and place into juicer, unpeeled. (The lemon rind is what really gives a nice flavor)
2. Pour juice into pitcher, add water, and sugar.
3. Serve with ice.
Can store in fridge for 5 days.
Note: we use lemons from our tree. I’ve never tried store bought lemons. Once I try it I’ll update this blog if it’s the same flavor or a little different.
This batter is delicious. Works great for pancakes OR waffles. Whatever you and your family are in the mood for!
This batter is good for 3 days in the fridge. What you can also do is make ahead and then freeze. Great for school mornings. Just pop the waffles in the toaster!
Quantity: Makes about 8-10 waffles or pancakes. We are a family of 5 and we usually always have leftover batter.
What You Need:
2 cups of all purpose flour
1/4 cup of sugar plus a few dashes of cinnamon
1 teaspoon of salt
1 tablespoon of baking powder
2 teaspoons of baking soda
2 cups of milk
1/2 cup of vegetable oil plus 2 tablespoons
2 eggs
(Unsalted for butter for pan or waffles maker)
Steps:
1. In a medium size bowl add flour, salt, baking powder, baking soda, cinnamon and sugar. (Dry ingredients) mix and set aside.
2. In a different medium size mixing bowl mix together the milk, vegetable oil, and eggs. (Wet ingredients)
3. Add wet mixture to dry mixture and mix well. Set aside for 25 mins.
4. If you are making pancakes: add 1 tablespoon of butter to pan until melted. Add a ladleful of batter to skillet. When batter begins to bubble flip over pancake until both sides are a golden brown color.
If you are making waffles: spray your waffle maker with a vegetable oil spray. Add a small ladle size of batter to waffle maker. Careful not to add too much otherwise it will spill over. Press waffle maker until light turns green or a nice golden color.
Serve with fresh fruit and maple syrup or a type of fruit compote with whip cream. yum!
Sometimes you want to make pancakes only to realize you don’t have any eggs! Which is exactly what happen to us. However delicious pancakes are still achievable even if you don’t have any eggs!
We hope you enjoy these eggless pancakes, courtesy of “eggless cooking”. You have to try these!
1/4 or 1/2 diced jalapeño (depending on your heat level)
1/4 of a purple onion diced (more or less)
A spoonful of jarred minced garlic
2 times around the pan of olive oil (about 2 tablespoons)
1 large avocado sliced
A couple of dashes of your favorite hot sauce
Salt, pepper, and oregano
Steps:
1. Whisk together your eggs, milk, and season with salt, pepper and a little bit of oregano.
2. Coat your pan with the olive oil and add the garlic. Then add your jalapeño, onion, and turkey or ham. Sauté until soft and a little brown. (You can also raise the heat to give it a little crisp)
3. Add egg mixture to veggies and meat and let the magic happen. Scramble as you would with basic scrambled eggs.
4. Serve on heated corn tortillas with sliced avocado, topped with hot sauce.
Delish!
A visual of how much I used of onion, jalapeño, and meat. 6 eggs, milk, salt and pepper Heated tortillas on the panHot sauce is a must!
1 loaf of French bread (Vienna bread is tasty with this recipe as well) cut in 1/2 inch slices
1 cup whole milk
2 tablespoons of sugar
2 teaspoons of vanilla extract
2 tablespoons of unsalted butter
4 beaten eggs
Cinnamon sugar spice, fresh fruit, and pure maple syrup for finishing – OPTIONAL (but truthfully, makes a huge difference!)
Steps:
1. Heat skillet to medium-high heat.
2. In a shallow bowl combine beaten eggs, whole milk, vanilla extract and sugar. Dip bread slices into egg mixture and allow a few moments to absorb the mixture on both sides of each slice.
3. Melt 1 tablespoon of butter on a hot skillet and begin your first batch of bread slices. 2-3 minutes on each slice of bread until golden.
4. Repeat step 3 with remaining butter and bread slices.
While warm spread softened butter on French toast. Sprinkle cinnamon sugar and serve with pure maple syrup and fresh fruit.
Step 1: Fill a small to medium size pot of water, then, place desired amount of eggs into water. Turn stove top to medium high (to about a 7 or 8 on stove)
Step 2: When water comes to a rolling boil, turn heat down to medium (About a 5 or 4). You want to keep the rolling boil going but you don’t want it to be an aggressive boil. Set timer for 18 minutes.
Step 3: Once the timer goes off remove pot from stove immediately and place eggs into an ice bath (a bowl of water with ice). Let sit for about 5 to 10 minutes.
After removing from ice bath, cut in half, and your eggs should look like this.
PERFECTAND DELICIOUS.
That’s it!! Place in fridge to enjoy later or eat right away.
Pair this muffin with a cup of coffee or make some for your friends & family!
Blueberry Muffins With Oatmeal Streusel Topping
Oven: 400 Makes: 12 muffins Bake: 15-18 mins oven time varies
Insert toothpick and when it comes out clean then it’s complete
What You Need For Muffins:
1 3/4 cups of flour
1 1/4 cup of sugar
2 teaspoons baking powder
1 beaten egg
1/4 teaspoon salt
3/4 cup of milk
1/4 cup of vegetable oil
3/4 cup fresh blueberries
What You Need For Oatmeal Streusel Topping:
3 tablespoons of brown sugar
1/4 teaspoon of cinnamon
A dash of nutmeg (optional)
2 tablespoons of butter
3-5 tablespoons of rolled oats (if you don’t want to use oats you can use flour)
Steps For Muffins:
1. Combine flour, sugar, salt, and baking powder in large mixing bowl. In another small mixing bowl combine beaten egg, milk, and oil.
2. Make a well in the middle of the flour mixture and then add egg mixture. Mix until completely combined. Then add fresh blueberries to mixture.
3. Spoon batter into muffin tins, then sprinkle streusel topping on muffins. Bake at 400 for 15 to 18 mins.
Serve with softened butter. Absolutely delish.
Steps For Oatmeal Streusel Topping:
Combine the oatmeal, brown sugar, cinnamon and nutmeg in a small bowl. Add butter until the mixture becomes crumbly. Sprinkle onto muffins before baking.
Talk about creamy, light, and refreshing! Especially when you add fresh fruit!
I love this flavor because it’s not overly sweet but it’s satisfying enough when you want to indulge in something sweet.
Especially if you’re trying to limit your intake on the super sugary stuff.
The coconut milk is what provides that creamy texture while the almond extract supplies the flavor.
Hope you enjoy it!
Coconut Almond Chia Seed Pudding
Servings: 4-6
What you need:
2 cups Coconut milk
1/3 cup Chia seeds
1/2 tsp Almond extract
1 Tbsp Honey
(Side note: a can of coconut milk is only 1 and 1/3 cup so if don’t feel like opening a new can of coconut milk just add regular milk. As long as it equals 2 cups)
Steps:
Mix all ingredients into a bowl
Store chia mix into an airtight container and allow the pudding to sit overnight
The Wild Gems 