With my All-natural Pumpkin Puree, all things baked with pumpkin are possible! After I got off of work today and pickled some produce that I got on sale this week, I decided to make some pumpkin protein muffins. (Recipe adapted from this Pumpkin Banana Muffin Recipe) Muffin Ingredients: 3 ripe bananas, mashed 2 eggs, lightlyContinue reading “Whole Wheat Pumpkin Banana Streusel Protein Muffins”
Author Archives: Jessica Sheridan
All-Natural Pumpkin Puree
Pie pumpkins are on sale at a local store (Woodmans) for only $0.99, so I figured why not try to make some homemade pumpkin puree? (My recipe is adapted from Alton Brown’s Pumpkin Puree Recipe, which is made with only pumpkin and salt) Ingredients: 1 small pie pumpkin (3-5 lbs.) pinch of salt 1/4 CContinue reading “All-Natural Pumpkin Puree”
Gourmet Tuna Salad in Under 20 Minutes
I’m busy, busy, busy, and as the weather cools down, warm meals are on the mind! So tonight I whipped up a quick, simple, and satisfying warm tuna salad made with Annie’s Homegrown White Cheddar Mac N’ Cheese as the base. Recipe serves two. Ingredients: 1 package Annie’s White Cheddar Mac N’ Cheese 1/4 CContinue reading “Gourmet Tuna Salad in Under 20 Minutes”
Whole Wheat Dark Chocolate Peanut Butter Banana Protein Bread
School is back in full swing, and as I juggle the many hats that I wear, cooking and baking have once again become an escape from and positive outlet for all of the stress that comes along with it. Since I keep finding myself more and more pressed for time, and as I spied browningContinue reading “Whole Wheat Dark Chocolate Peanut Butter Banana Protein Bread”
I Can’t Believe It’s Whole Wheat Zucchini Bread
On our way home from a wedding over this past weekend, we stopped at a roadside farm stand and picked up a HUGE zucchini (for only $2!!!), and as it’s gotten a little chilly over the past few days, I figured that baking zucchini bread was the natural thing to do with it. As IContinue reading “I Can’t Believe It’s Whole Wheat Zucchini Bread”
Roasted Baby Tomato Red Sauce
Our baby tomato plants (yellow and red) have been extremely fruitful, so I decided that it was about time to make some homemade red sauce with them. Ingredients: 30-40 baby tomatoes (yellow & red, or whatever you have) 1Tbsp. Olive oil for roasting 1-2 Tbsp. Olive oil for the sauce 1/2 tsp. salt, or saltContinue reading “Roasted Baby Tomato Red Sauce”
Spicy Black Bean Hummus
Sorry that I’ve been on a blogging hiatus for awhile, but I’ve been busy between enjoying my summer, working, and getting ready for the semester to begin! When I don’t have time to blog my recipes, I usually share pictures of what I’m creating in the kitchen on my Instagram feed (@radiantlyliving), but I hopeContinue reading “Spicy Black Bean Hummus”
Cold Brew Smoothie
Sorry that I haven’t been posting lately, ya’ll! Although I do always try to take snaps of my creations and post them to Instagram (follow me @radiantlyliving ), I just haven’t been finding the time to post on here as well. After I compete in the in-house brewer’s cup that the coffee company that IContinue reading “Cold Brew Smoothie”
Gluten-free, Vegan Pasta Puttanesca
I created my own gluten-free, vegan puttanesca recipe tonight and it turned out absolutely delicious! With just a little work and a lot of love, you too can enjoy this delicious pasta dish! You can check out the recipe it’s based on here – Emeril’s Recipe Ingredients: 6 cloves garlic, chopped or minced 1 28oz.Continue reading “Gluten-free, Vegan Pasta Puttanesca”
Cherry Chard Smoothie
Ingredients: 2 bananas, cut into coins, frozen 1/2-3/4 C cherries, pitted, frozen 2-4 stalks (including stems) rainbow chard 2-4 stalks (including stems) Swiss chard 4-5 pitted dates 1/2 C unsweetened vanilla coconut milk about 1/2 C water for blending Directions: For a layered smoothie: Put the bananas, dates, and coconut milk (and water, if necessary)Continue reading “Cherry Chard Smoothie”
Radiantly Living 