L&L's Eats and Treats

Pumpkin Spice Latté (or Steamer)

-1 1/2 Cups Milk (dairy or non-dairy. I use Creamy Oatmilk, but any other “milk” will do.)
-1 1/2 TBSP Pumpkin Purée
-1-2 TBSP Maple Syrup (or sweetener of choice)
1/8 tsp Pumpkin Pie Spice (or more if desired.)
-2-4oz caffeinated add in (*optional* equally nice as a steamer. If opting for caffeine: 1 chai tea bag steeped in 4oz hot water for 5-10 mins or 2 shots espresso/4oz strong coffee. )

1. If adding: prepare your tea or strong coffee or prep your espresso. (If pulling espresso shots, I wait until the end so they’re not sitting.)
2. In a small sauce pan combine all ingredients except caffeinated add-in over medium heat. Whisk consistently to mix everything well and until milk starts to come to a boil.
3. Pour contents into your favorite large mug over your caffeine add in.
To foam it up use a milk frother before drinking. Add extra pumpkin pie spice on top and whipped cream, if desired.

*Makes one 16oz serving

I’m sharing this recipe because it’s almost too easy to be so delicious. It’s a modification of and ’s recipes. And I LOVE IT! It’s not too sweet, but gives Starbucks a run for it’s money- (because it’s far less expensive to make).
If you have some leftover pumpkin purée from a baked pumpkin treat, this recipe will put it to good use.

Enjoy!

🧡Laura

Veggie Lasagna
1 Eggplant
2 medium zucchini
3 Roma tomatoes
1 Bell Pepper
1 1/2 cups Ricotta
8oz+ Fresh Mozzarella
1/2 cup Parmesan (shredded or grated)
1-2 cloves Garlic (minced)
1/4 cup fresh Basil leaves (chopped)
1 tsp Italian Seasoning or Oregano, plus more for on top
Approximately 2 cups tomato sauce
Salt & Pepper
Olive Oil

Preheat oven to 425F
Oil 2 sheet pans and the 8x8 casserole dish
Slice Tomatoes thickness as desired. Set aside.
Slice the rest of the veggies 1/4 in. thick and place in single row on sheet pans.
Roast the veggies in the oven for 20 minutes.
While veggies are roast prep the ricotta by mixing in the garlic and spices with a fork.
Slice mozzarella if not pre-sliced.
You can also pour a thin layer of sauce on the bottom of the casserole dish.
Once veggies are done remove from oven.
(Please use caution opening the oven as steam may build up. I burnt my tongue when opening the oven, it was very weird and unpleasant.)
Using tongs for the hot veggies begin layering your lasagna:
[Disclaimer: I don’t know what constitutes a layer of lasagna, exactly. Feel free to adapt your layer pattern and amount as you see fit.]
1. Sauce
2. Zucchini
3. Ricotta
4. 1/2 Basil
5. Eggplant
6. Parmesan
7. Sauce
8. Zucchini/ Peppers
9. Ricotta or sauce
10. Tomatoes
11. 1/2 basil
12. Mozzarella
13. Top with additional seasoning and/or Parmesan as desired
Bake for 20-25 minutes.
Enjoy!

Our neighbors who have a lovely garden have been giving us some vegetables. Among these was an eggplant. I don’t recall having eaten eggplant let alone used it in a recipe… but I was determined to use it. So I went to a local outdoor market and got some zucchini (among other wonderful produce). I also got some nice cheeses from the store, a whole basil plant, and peppers.

In this recipe, when comparing to a traditional lasagna: the zucchini replaces the pasta and the eggplant replaces the meat. I also added a layer of fresh tomatoes and fresh sliced mozzarella. And I added peppers for color and variety of flavor. It turned out delicious and rather filling.

Golden Milk Latté

The gold is Tumeric which is not only pretty but also has several health benefits including detoxification.

Here’s how I made the paste (this recipe is from . I ended up making a ton of paste, which is ideal if you plan to have it everyday for a month, but if that’s not the case, I’ve altered it below to make less.)

Ingredients:
1 cup Water
1/4 cup Ground Turmeric
1/2 tsp Black Pepper
1.5 tsp Ground Cinnamon
1.5 tsp Ground Ginger
1/4 cup Coconut Oil
3-4 Tsp Honey

1. Combine all ingredients (except honey) in a saucepan over medium heat and bring to a boil.
2. Once boiling stir constantly for 8-10 minutes. The paste should be thickening and getting really smooth. (It reminded me of refried beans or apple butter consistency.)
3. Remove from heat, stir in honey, and then let cool.
4. Transfer paste to a well sealed container (glass mason jar is ideal) and refrigerate. Paste is good for 1 month.

To make the Latté, add 1-2 tsps to strong coffee/espresso or chai with steamed milk and stir well. I topped mine with some cinnamon sugar. Add honey or sugar as desired.

Enjoy!
💛Laura

This has become one of my new favorite recipes. It’s so easy and it tastes so good!

Soboro Donburi (Gingery Beef)
Ingredients:
-1lb ground beef
-1 bag frozen peas
-1/3 cup soy sauces (or coconut aminos)
-1/4 cup water
-1 tbsp sugar (white or brown, you can also omit it altogether if you prefer.)
-1 tbsp(ish) ground ginger

How you make it:
Brown your beef in a medium-large pan, some point toward the end of that process add all the other ingredients, making sure to save the frozen peas for last. Enjoy over some rice, potatoes, or whatever suits your fancy. I like it best over jasmine rice.

💛 Laura

It has been a wonderful and full summer for us! Last month Leah married the love of her life and I (Laura) had the privilege of standing by her side!
Wedding celebrations also meant making lots of desserts! Now that the newlyweds are settling in, we are excited to share some new recipes with you!

We hope you are having an amazing summer so far!

What foods remind you of summertime?

When I’m not sure whether I want breakfast, dessert, or a snack I go for one of these smoothie bowls!

All I use is this:
-1 to 2 cups of frozen fruit (this was strawberries, blueberries, raspberries, and blackberries.)
-1 to 2 cups of milk (I used light coconut milk)

All I do:
Blend on high in blender (I used a cup sized blender for 3-5 minutes.)
Pour into a bowl,
and top with:
-tbsp chia seeds
-tbsp coconut shreds
-tbsp sliced almonds
-drizzle of honey (or maple syrup)

-Leah

One Pan Roasted Veggies and Sausage:

This was wayyyyyy too easy, y’all.
Anyone can make this!

-5 Sausage links (1lb)
-2 Sweet potatoes
-1 small Yellow squash
-1 small Zucchini
-3 sprigs Rosemary
-1 tsp paprika
-Salt & Pepper to taste
-3 tbsp Olive oil

Cut and mix all ingredients in bowl with spices and oil. Spread mixture onto a parchment lined pan. Pop in the oven for 30-45 mins. Let cool, and enjoy!
-Leah

Hello All! It’s been awhile!

As the New Year approached new resolutions may have been made. Some of which may have been simply eating healthier, or even cooking more at-home-meals.

So, my question for all of you is what meal have you been enjoying recently?

I’ve been loving a roasted cauliflower dish with bacon and spinach! Its a real good one.
-Leah

Chocolate Chip Banana Mini Muffins:
🍌🍫🍌🍫
-2 Ripe Bananas (mashed)
-1/4 Cup Melted Butter
-1 Egg (whisked)
-1/4 Teaspoon Vanilla Extract
-1/4 Teaspoon Cinnamon
-1/2 Cup Flour (regular, or GF)
-3/4 Teaspoon Baking Soda
-1/2 Cup Chocolate Chips

Mix wet ingredients first, then mix in dry ingredients.
Use a greased mini cupcake pan, and fill cups halfway.
Bake at 400, for 10-15 minutes. Let muffins cool, then simply enjoy. (Best paired with hot tea, or coffee.)

🍂Autumn Vegetable Soup 🍂
(Vegan, GF)

Ingredients:
Liquids-
1 box of vegetable broth
1 cup water
1 tbsp (roughly) olive oil
Protein-
2 cans cannellini beans
Seasonings-
Salt
Pepper
Basil*
Celery Salt*
Add all to taste

Vegetables-
Sweet potato* (cubed, 10 oz bag frozen)
Butternut squash* (cubed, 10 oz bag frozen)
Baby carrots* (fresh, chopped into half inch cylinders)
1 bunch or 1/3lb Kale* (torn/chopped)

How to make it:
•Prepare all ingredients and combine in the crockpot.
•Cook on low setting for 4-6 hours, stirring occasionally.
•Enjoy!

Notes:
*Denotes ingredients I chose, you can swap for your favorites.

I cheated a little by using pre-sliced frozen veggies, but fresh will work also. Just aim for similar amounts of each vegetable.

Vegetarian addition: You can top with Parmesan cheese.

-Laura 💛

Zucchini Pizza Bites:

What you’ll need:
-Zucchini (however much you’d like)
-Marinara sauce
-Shredded cheese (mozzarella)
-Mini pepperoni

How to make it:
Go ahead and slice up that zucchini into thin bite size pieces, and lay out on paper towel to remove moisture. Then, lay zucchini bites onto a pan, and place a teaspoon of sauce onto each one. Follow by sprinkling the cheese onto the sauce, and top with three pepperoni. Bake at 425 for 15-20 minutes, and enjoy!

Are you looking for a healthy/guilt free snack?
Look no further...

Kale Chips:

-4/5 cups of kale (that’s how much I used, but feel free to use however much you’d like.)
-2 tablespoons of olive oil
-1 teaspoon of salt
-pinch of pepper

Bake at 350 for 10-15 minutes.

Let cool, and enjoy!

Seasoned Cauliflower: (Featuring S&D BBQ)

This is the perfect recipe for a healthy (low carb) alternative for mashed potatoes.

What you’ll need:
-Cauliflower (how ever much you’ll need for you or your family) fresh or frozen.
-Olive oil (for pan, and as binder.)
-Salt (for taste)
-S&D SOLO BBQ original rub
(Get your pack here! https://www.sdsolobbq.com/)

How to make it:
Boil or steam cauliflower in a pan until soft.
Take out of pan place into bowl and mash.
Oil pan, put cauliflower back in pan to sauté, add a pinch of salt, and the S&D rub.
Stir until you achieve a chunky mashed potato consistency.
Plate and enjoy!

It is Ashlyn Approved!
Tastes just like mashed potatoes!

-Leah

Honey Basil Veggies:

I like veggies a little on the sweeter side, so this is my go-to for dinner vegetables. It’s a simple way to make dinner a little more exciting! 😊

Here’s what you need:
-fresh or frozen Veggies (I use Aldi’s Prince Edward Medley-frozen or baby carrots-fresh, usually. You can use whatever you would like.)
-Honey (I like to use local raw honey. Any honey will work.)
-Basil (I use dried, you can use dried or fresh.)

Here’s what you do:
1. Prepare veggies in a skillet on the stove at medium/low heat. (You can use some butter or oil in the pan first, if desired) Reduce heat if veggies are starting to get soft.
2. Drizzle honey and sprinkle basil to preference over veggies, stir occasionally, allow honey to melt.
3. Once everything is how you want it, serve. Enjoy!

-Laura 💛

This is (probably) Nathan’s favorite chicken recipe and I’m thankful that after a few not so lovely attempts I’ve figured out how to get it right! We make this about once a week. The chicken is so flavorful and a good GF breaded chicken is hard to find. I’m excited to share this beloved recipe with you!
💛 Laura

Breaded Chicken
(Gluten Free/Paleo/Whole 30)
*adapted from a Pinterest recipe.

Ingredients:
1lb Chicken Tenderloins or Chicken Breast (Cut into tender or nugget sized pieces)
1 cup Almond Flour (almond flour gives you the happy crispness you won’t find in other alternative flours.)
1 Egg (optional)
1/4 tsp Baking Powder
1/4 tsp Celery Salt
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Paprika
1/2 tsp Oregano
1/2 tsp Garlic (I use less)
Optional: (You can adapt even the above as desired. I don’t use the optional ingredients below.)
1/4 tsp onion powder
1/4 tsp ground mustard

How it’s made:
-Cut chicken, if needed. Dry chicken with a paper towel.
-Preheat Oven (or *air fryer) 400F
-Combine all dry ingredients together in a medium sized bowl. (I use a mixing bowl)
-In a separate bowl (I use a cereal bowl) beat the egg.
-Dip or brush each chicken piece with egg, and then dip into the dry mixture coating each piece thoroughly. (It gets messy. Maybe keep a paper towel hand to wipe hands in between, if you’re like me and feel the need to do that.)
-Place chicken on a parchment lined baking sheet (if baking) and bake for 12-20 minutes (You can flip the pieces over halfway through, but I personally don’t and it works)
-Once chicken is fully cooked. Pull out of oven and let cool just enough.
Enjoy plain, with your favorite dipping sauce, or on a GF roll as a sandwich!

Leftovers can easily be refrigerated and saved for another day.

*For air fryer instructions see link in comments.

Sometimes things get messy, especially in the kitchen. This was the result of elbowing some cocoa powder off of the counter. How you respond to the mess can show or even build character. I laughed and took a picture. Then I proceeded to clean the floor. (Which was something that the floor certainly wasn’t hurt by.) The mess didn’t end there though, some mix plopped on the floor, I changed and washed my clothes (my slippers were covered in powder! 😂), and even got some on my phone’s charging cord. All the same, I found all of this quite comical. 😂😂😂
I can’t say I always handle life’s messiness with a smile, but in every situation there’s something for which we can be thankful.
💛Laura
:
Can you recall a comical mess you’ve made in the kitchen? ⬇️

Baked Oatmeal!

Baked oatmeal has become a breakfast staple in the Tasker house, only this year. Leah, on the other hand, has been making it for much longer and this is her recipe.
Undoubtedly, we both love baked oatmeal!

Ingredients:

-1 egg
-1/3 cup brown sugar (optional)
-1/2 tsp salt
-1 tsp baking powder
-1 tsp cinnamon (or as much as desired, optional)
-1 tsp vanilla extract
-3 tbsp butter, melted (dairy free: use oil instead, we recommend grape seed for a mild option or coconut for a little more excitement.)
-1-1 1/4 cups milk (any milk, dairy or non-dairy will work.)
-2 cups old fashioned oats (oats are naturally gluten free, but often processed in a facility that also produces goods containing gluten. Bob’s Red Mill GF old-fashioned oats are what I use.)
-1 cup blueberries, chocolate chips, or add-in of choice (optional, but is it really?)
*Leah also makes apple cinnamon. Yum!

Mix all ingredients together in a medium sized bowl. For best results: add them in the order listed. Make sure to add the oats and add-ins last and into a smooth batter.
Oil a baking pan and pour mixture into pan and let sit for 30+ minutes (optional, Leah bakes right away as she’s found it can make it spongy in texture.) or refrigerate covered dish overnight.

Bake at 375F for 45-60 minutes until middle is set and there’s a nice golden brown hue.
*If refrigerated over night, pull dish out of the refrigerator while oven is preheating.

Let it cool a little before consumption, but not too long.

Enjoy!

💜 Laura & Leah

*There are a few things I added or adjusted to accommodate for a larger batch. They are as follows:
-3 cups of oats (+1 from original recipe)
-1/2 cup brown sugar
-1 tbsp cinnamon (+2 ibid)
-2 eggs (+1 ibid)
-1 1/4 cups of milk
-4 tbsp butter, melted (+1 ibid)

And now, a story...

There’s a loveliness to getting out of bed briefly in the morning, just to return to it while it’s still warm. This is why I advocate for refrigeration over night. It gives the oats lots of time to soak in all the batter-y goodness and means less prep and waiting in the morning AND fresher happier breakfast. So I’ll prepare the dish before bed, run down in the morning pull the dish out and allow the oven to preheat while I return to my warm bed for 15-20 more minutes. Conveniently, I can hear the oven peep from my room when it’s ready. It’s wonderful! (If you’re on of those people who sleep for unprecedented amounts of time in such a scenario, I don’t recommend going back to bed. Please no house fires, thanks. 😉) I add additional amounts because I like to make a thick batch that turns into a recurring breakfast option throughout the week. I’ll store it in the fridge and then we’ll reheat pieces as desired. This takes some amount of discipline though, mind you, it’s so tempting to eat the whole pan. (Our youngest sister has eaten about half a pan over the course of one morning, before, you know, for science. She’s a fan!)

💛 Laura

To be baked...
(Sharing recipe tomorrow.)

Scott and Diana are good friends of ours and we love the mission behind their business and, espcially, eating their BBQ.

If you're interested in trying their meat rub at home you can check out their page and place an order on their website: https://www.sdsolobbq.com/. Proceeds will go toward helping to feed those in need!

💜 Laura and Leah 💛

🍋 Lemon Poppy Seed Scones 🍋 :

Adapted from a Pinterest recipe I found.
Yields 8 large or 16 small scones.

*You’ll use the resources of 2-3 lemons.
Tip for zesting and juicing lemon:
Warm the lemon(s) in the microwave for up to 15 seconds before zesting.

Ingredients:
For the scones:
3 Cups all-purpose flour (I used an all-purpose gluten free flour) *I’ve gotten away with 2 1/2
1 Cup granulated sugar
1 tbsp baking powder
3 tbsp poppy seeds *You can put less in, if desired.
1 tsp salt
2-4 tsp Lemon zest (I used 4 heaping tsps because I love lemon, suit your preference)
1/2 cup (1 stick) cold butter cubed *original recipe calls for 10 tbsps, eh.
1 egg
1/3 cup heavy whipping cream (plus more for brushing)
2+ tbsp fresh lemon juice. (I found my scones were too dry last time so I compensated by adding a little more lemon juice.)

For the glaze/Icing:
1 tbsp heavy whipping cream or milk *see note in recipe below
1 cup powdered sugar
1 1/2 tbsp freshly squeezed lemon juice
1 tsp (or more) lemon zest (optional)

How to make it:
1. If you’re into pre-heating, 375 degrees Fahrenheit. (I pretty much only preheat when I’m venturing into new territory.) Line a baking sheet (or two) with parchment paper or oil it. (You can wait to do this until later, but you may find your hands covered in potential scone and it complicates things. So maybe just do it now.)
2. Combine dry ingredients together: flour, poppy seeds, sugar, baking powder, & salt and lemon zest. In a medium-large bowl. (This will be your main bowl.) I used a hand whisk, use your weapon of choice.
3. Add butter. Using your hands, mix the butter in until pea-sized crumbs form. You can work the butter, you just don’t want it to get too warm. Make a well in the center. (I stick my bowl in the fridge for the next step, to inspire the butter.)
4. In a small bowl whisk together egg and lemon juice. Set aside (but not for long).
5. (If your larger bowl is in the fridge get it out.) Pour the small bowl contents and heavy cream into the well in the dry ingredients. Fold the dry ingredients into the wet to gently combine. Give up, put your hands in there and mix it all up. Once you have a nice combined pastry, form it into a large ball.
6. Place ball on a silicone pastry mat or floured surface (this is extra flour, not taken from your 2 cups.) Roll (if you’re fancy, press if you’re not) dough into a circle that’s about an inch deep. *Mini scones can be rolled thinner, if desired.
7. Slice 8-16, depending on the size you desire, triangles in dough and transfer to baking sheet. Leave about 2 inches between each as scones will expand.
8. Brush each scone with heavy whipping cream before placing in the oven. Bake for 15-22 minutes. (I let mine go rogue for 10 minutes and then monitor every 3-5 minutes.)
9. Once ready, pull them out of the oven and let cool. Once cooled completely (or enough) you can glaze the scones.
10. Glaze: combine all ingredients in a small bowl until smooth. *Depending on the dairy you use the texture will vary.* I’ve used both milk and heavy whipping cream, the milk is more of a glaze and I dipped the scones in it and the cream is more of an icing that I piped on (using a ziplock bag with a snipped corner). I prefer the icing result, but the flavor is equal and they’re delicious either way. Enjoy!

Best enjoyed with a loved one. 😊

Happy Easter, Everyone!

We hope you’re enjoying a blessed day, staying safe, and celebrating the resurrection of our Savior.

Yesterday, I, Laura, made two varieties of scones and wanted to share the recipes with you. As an Easter surprise (and activity), my husband and I delivered some of these scones to family!

Below is one recipe with pictures, I’ll post the other one soon!

🍊I Cara Cara ‘Bout You Orange Scones🍊:

Adapted from a Pinterest recipe I found.
Yields 8 large or 16 small scones.

*I used Cara Cara Oranges for this recipe, feel free to use whatever Orange variety you love or have.

Ingredients:
For the scones:
2 Cups all-purpose flour (I used an all-purpose gluten free flour)
1/3 Cup granulated sugar
1 tbsp baking powder
1/2 teaspoon salt
1-2 tbsp Orange zest (I used 2 tbsp, whatever your preference)
1/2 cup (1 stick) cold butter cubed
1 egg
1/4 cup sour cream
1/4 cup heavy whipping cream (plus more for brushing)
1/2 tsp vanilla extract

For the glaze:
3 tbsp melted butter
1-1 1/2 cup powdered sugar
2 tbsp freshly squeezed orange juice
1 tsp (or more) orange zest
1/2 tsp Vanilla extract (I didn’t add this.)

How to make it:
1. If you’re into pre-heating, 400 degrees Fahrenheit. (I pretty much only preheat when I’m venturing into new territory.) Line a baking sheet (or two) with parchment paper or oil it. (You can wait to do this until later, but you may find your hands covered in potential scone and it complicated things. So maybe just do it now.)
2. Combine dry ingredients together: flour, sugar, baking powder, & salt and orange zest. In a medium-large bowl. (This will be your main bowl.) I used a hand whisk, use your weapon of choice.
3. “Cut in butter” (I didn’t do this with a pastry cutter, instead I dumbed all the cubes in at the same time.) using your hands, mix the butter in until pea-sized crumbs form. You can work the butter, you just don’t want it to get too warm. Make a well in the center. (I stick my bowl in the fridge for the next step, to inspire the butter.)
4. In a small bowl whisk together your wet ingredients: egg, sour cream, heavy whipping cream, & vanilla. Set aside (but not for long).
5. (If your larger bowl is in the fridge get it out.) Pour the small bowl contents into the well in the dry ingredients. Fold the dry ingredients into the wet to gently combine. Give up, put your hands in there and mix it all up. Once you have a nice combined pastry, form it into a large ball.
6. Place ball on a silicone pastry mat or floured surface (this is extra flour, not taken from your 2 cups.) Roll (if you’re fancy, press if you’re not) dough into a circle that’s about an inch deep. *Mini scones can be rolled thinner, if desired.
7. Slice 8-16, depending on the size you desire, triangles in dough and transfer to baking sheet. Leave about 2 inches between each as scones will expand.
8. Brush each scone with heavy whipping cream before placing in the oven. Bake for 10-20 minutes. (I let mine go rogue for 10 minutes and then monitor every 3-5 minutes.)
9. Once ready pull them out of the oven and let cool. Once cooled completely (or enough) you can glaze the scones.
10. Glaze: combine all ingredients in a small bowl until smooth. (I didn’t add the vanilla as the glaze is very sweet.) Dip, drizzle, or dump glaze on scones and Enjoy!

Best enjoyed with a loved one. 😊

💜 Laura and Leah

Hi all, it’s Leah. I call this “The Garden Omelette”.
I’ve been making this for the past two days, and I assure you that I could eat 10 servings.

What I used:
-2 eggs
-2 cherry tomatoes
-1 medium mushroom
-a small chunk of bell pepper
-shredded cheddar cheese
-paprika
-salt and pepper
-tbsp olive oil
-tbsp milk

How to make it:
Take a small or medium frying pan, put on medium high heat with a drizzle of olive oil. Take your diced veggies and put them in the pan, sprinkle salt and pepper.
Take a small bowl, crack 2 eggs into it. Add the tbsp of milk to the eggs, sprinkle salt and pepper into the bowl, and whisk with a fork.
Pour your egg mix on top of your cooking veggies and let sit.
Once bubbles appear on the top, flip the omelette over (and if it doesn’t go well, it’s always good scrambled.)
Once the egg is cooked on the other side put cheese on one side of the eggs and fold In half.
Put on low heat and let cheese melt.
Now the final steps are to plate your omelette, and sprinkle paprika on the top.

(Disclaimer: my omelette did not flip well, so I ended up putting the cheese on top instead.)

I hope you enjoy😌
-L&L

“Bachelor Nachos” Mexican Style.

We’re calling this recipe “Bachelor Nachos” as recommended by Nathan, who would make these regularly when he was a bachelor. These nachos make for a nice light meal or snack. They’re easy, quick, and tasty.

We used:
-1/2(ish) pound of ground beef. This was for two servings, you can use as much or little meat as you would like.
We used leftover beef from another meal.
-Organic Blue Corn chips (any tortilla chips will work).
-Mexican Blend shredded cheese (you can use whatever cheese you like).
-Salsa
-Sour Cream

Here’s how it’s made:
-Cook or reheat beef.
-Season as desired.
We used: about a 1/4-1/2 tsp of Cumin, Paprika, Chili Powder, Oregano, Parsley and Sage, as well as salt and pepper (Laura likes herbs and spices 😉).
You can also use 1/4-1/2 a packet of taco seasoning instead.
-Spread chips out on a microwaveable plate.
-Spread meat over chips (I recommend using a slotted utensil to cut down on the liquid.)
-Drizzle cheese over chips and beef, as desired.
-Microwave on high for about 25-45 seconds. You want the cheese to be melted.
-Enjoy with Salsa and/or Sour Cream! 😊

*You can opt to substitute the beef for beans, chicken, or go without.
*This meal is gluten free!

Whipped coffee!

Leah introduced this recipe that she found trending on Instagram and it has been a Quarantine staple for both of us.

Ingredients:
-1 Tbsp of Instant coffee and 1 tbsp of boiling water.
-Sugar/sweetener of your choice (we use a little less than 1 tbsp of granulated sugar. You can also use brown sugar, no sugar, whatever you would like.)
- A cup (8 oz) Milk (dairy or non-dairy)

Tools:
-Tablespoon
-Spoon
-glass to consume beverage from
-measuring cup or clear container
-milk frother, hand whisk or handheld mixer, or maybe a blender. We use a milk frother. (You could hand whisk, but it might take a million years or some serious elbow grease.)

Instructions:
1. Combine coffee, sugar (if desired), and boiling water, into a measuring cup or clear container.
2. Stir with spoon briefly.
3. *This can get messy, I do it over the sink.* Use a milk frother or electric whisk/handheld mixer, (maybe a blender would work?) to mix the ingredients for 2-5 minutes. The longer the better, you’re aiming for a whipped topping texture.
4. Plop coffee mixture over your milk and stir.
5. Enjoy! 😊

*You can add ice to the milk before adding the coffee.
*You can add a flavor: cocoa powder, splash of vanilla extract (Leah’s fave), etc.
*I used Almond Breeze Unsweetened Vanilla Almond/Coconut milk, I’ve also used Whole Cow’s milk.

Hey Everyone!

Welcome to our page!
We're excited to share some recipes and delicious foods that we love with you!
We're excited to connect, share with you, and learn alongside of you. Right now, we're all spending plenty of time at home and seeking to add some creativity to our meals and cultivate some new skills, so we hope you'll join us on our culinary adventures.

We hope this page will give you inspiration to try new foods and tap into your inner chef/baker, be genuine as we're not all perfect- especially in the kitchen- and we're exploring here too, and fun, as we connect with one-another and make some tasty food!

-Laura and Leah