Vegan Parsley And Potato Soup

Vegan Parsley And Potato Soup

by with No Comment All PostsCoachingFitnessHealthPlant based foodRecipesVeganWellbeing

Vegan Parsley And Potato Soup

There’s nothing like Parsley and Potato Soup to say ‘Winter’ However you can make this soup thick, winter style or thin, summer style it all depends on how much water you add and how much you blend it.

This is the easiest way to fill up on loads of vitamin and mineral-rich greens such as parsley as it tastes great and it’s easy to make.

Ingredients

  • 1 tablespoon oil any oil but i use coconut oil for a sweeter taste
  • 1 medium onion, chopped
  • 5 garlic cloves, sliced
  • Salt to taste
  • 1 1/2 pounds potatoes, peeled and diced Any potatoes will suffice, the older the better
  • 1 litre of water
  • 2 vegetable stock cubes
  • Washed leaves from 1 large bunch flat parsley, flat or curly parsley it doesn’t matter
  • 1 cups of fake cream I use Alpro Soya cream alternative
  • Freshly ground white and black pepper
  • Chopped parsley leaves for garnish

Instructions

  1. Heat the oil over medium heat in a large, add the onion and saute until golden brown (for about five minutes).
  2. Add the garlic, and 1/2 teaspoon salt. Stir together for two minutes. Mix the stock with the water (heat the water first). Add the stock and potatoes, salt to taste and bring to a boil.
  3. Reduce the heat, cover and simmer for 45 minutes, until the potatoes are falling apart and the mixture has began to thicken.
  4. Add the parsley, stir together and remove from the heat. Do not cook the parsley.
  5. Puree the soup using a hand blender, or in batches in a traditional blender then return to the heat.
  6. Thin out as desired with water, and heat through.
  7. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves and a swirl of cream.

I like my soup reduced down, so it is really thick with an under-current of white pepper. I serve this with chunks of rosemary focaccia bread which I have dried out in the oven to create croutons and it tastes great.

You can also make this soup easily in a soup maker, I have a Morphy Richards Compact Soup Maker 501021, Stainless Steel, 1 Litre, 900 W It is amazing I just pop everything in, go out and come back later, and hey presto Soup!

Enjoy!

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Vegan Leek and Potato Soup

Vegan Leek and Potato Soup

by with No Comment All PostsCoachingHealthPlant based foodRecipesVeganWellbeing

Vegan Leek and Potato Soup

As the cold months continue, it can be great to make a big pot of soup and enjoy it as part of your evening meal.

This vegan leek and potato soup is quick and easy to make, and also quite cheap as potatoes are often on offer for £1 at Tesco (UK supermarket). It will feed several people, so you should get at least 3-4 bowls out of one batch; however, if you’re making this for yourself, I would suggest adding more ingredients as it does help the soup to go further.

This recipe could also easily be doubled or tripled if there was more than one person eating.

Ingredients

  • 2 medium/large leeks – these are usually about 50p each from Tesco!
  • 2 medium white potatoes
  • 1 large carrot, chopped
  • 300ml water
  • 5 tablespoons of vegetable stock powder
  • Salt and pepper to taste
  • 1 pot of vegan cream
  • 1 teaspoon of chilli powder

You can add optional ingredients such as cumin, ground coriander, turmeric for colour, or any other vegetables that may take your fancy.

Method

  1. Slice up the leeks quite finely, both the white part and the green part, unless you are using more mature/larger leeks in which case discard most of the green parts as they would not be very suitable for this dish.
  2. Add the leeks to a large pot with 300ml of water and bring to a simmer.
  3. Chop up the potato and carrot into cubes around 1cm across, add these to the pot along with all remaining ingredients.
  4. Bring back to a low simmer for 10 minutes or until potatoes soften, then add any other vegetables desired (broccoli is excellent in this!).
  5. Cook for another 5-10 minutes until the vegetables are cooked to your liking. Finally, add the chilli, salt and pepper to taste if desired.
  6. Serve with some nice crusty bread or on its own, and there you have it simple vegan cooking at its finest.

Enjoy!

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Vegan Avocado And Chilli Humus On Toast Recipe

Vegan Avocado And Chilli Humus On Toast Recipe

by with No Comment All PostsCoachingDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Avocado And Chilli Humus On Toast Recipe

The best thing about this recipe is that it’s full of vegan goodness. The avocado and humus on toast is high in fat, but it’s good fats. Avocado contains mono-saturated fatty acids which can help to reduce bad cholesterol levels. Chickpeas (garbanzo beans) are full of protein and fibre, the tahini paste, and lemon juice will give you plenty of calcium and vitamin C and garlic has been shown to lower blood pressure and cholesterol.

There’s really no reason for this vegan avocado on toast recipe to be anything other than healthy! Of course, if you’re looking for a bit less oil then just leave off the olive oil drizzles… as always moderation is key.

Serving size: Serves 6 slices

Preparation time: 15 minutes

Cook Time: 5 minutes

Ingredients

1 ripe avocado, peeled and Stoned

125g/4oz cooked chickpeas (garbanzo beans)

3 tbsp lemon juice

2 tbsp tahini paste

1 garlic clove, crushed

1 teaspoon of chilli powder

4 tbsp olive oil, plus extra for drizzling

1 sprig of fresh rosemary

Salad topping of your choice

Directions

  1. Combine the chickpeas, lemon juice, tahini paste, chilli powder, garlic and 4tbsp oil in a food processor or blender.
  2. Add half of the avocado to the mixture and process until smooth then add remaining avocado and pulse briefly to retain some texture. Season with salt if desired.
  3. Toast bread slices under grill, turning once.
  4. Once toasted take out of the toaster and spread toast with humus then top with salad of your choice. I use tomatoes, lettuce, and spring onions.
  5. Then add fresh rosemary to the top and drizzle with olive oil to serve.

Notes This vegan avocado on toast recipe with humus makes about enough sauce for 6 slices of wholemeal toast which is plenty enough for three people.

Enjoy this vegan avocado on toast recipe? Please share with your friends!

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Loaded Vegan Quesadillas

Loaded Vegan Quesadillas

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Loaded Vegan Quesadillas

When making Loaded Vegan Quesadillas, it is best to make the quesadilla sauce in advance. When it’s done, let it cool off in the refrigerator for a little while. You can use fresh or frozen veggies when making Loaded Vegan Quesadillas. If you are using frozen veggies, be sure that they are thawed out before cooking them.

This Loaded Vegan Quesadillas recipe requires 8 cups of fresh greens or veggies. It also requires all-purpose flour, baking powder, salt and non-dairy butter substitute. You should have nutritional yeast flakes on hand as well as cayenne pepper and ground black pepper. Loaded Vegan Quesadillas can be served with salsa, vegan sour cream and/or guacamole.

Ingredients

  • 8 flour tortillas (taco size)
  • 8 cups fresh greens or veggies
  • Non-dairy butter substitute 2 Tbsp.
  • Nutritional yeast flakes
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Ground black pepper (Optional)
  • 1 cup broccoli florets, lightly steamed
  • 1 cuop of green beans
  • 1/2 red onion, thinly sliced
  • 2 tsp. extra virgin olive oil 4 tsp.
  • 1 cup of grated vegan cheese
  • 1 cup of chopped coriander
  • Vegan butter
  • Salt to taste
  • ½ cup of chopped chives to garnish
  • Toppings like salsa, vegan sour cream, and guacamole (Optional)

Ingredients for sauce:

  • 1/2 cup tomato sauce
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and ground black pepper to taste

Mix together in a blender for the consistency that you like.

Ingredients for vegan sour cream:

  • 1 cup vegan mayonnaise or cashew cream

Refrigerate for 30 min before serving Loaded Vegan Quesadillas with sauce and sour cream.

Directions

  1. Heat up a non-stick frying pan over medium heat.
  2. Add oil and onions to the pan and cook the onions until they start to go clear.
  3. Add the green beans and press them flatly against the bottom of the pan using a spatula. Cook for about 5 minutes before flipping over to cook on the other side until the green beans are cooked through.
  4. Next, add in the broccoli florets and press them flatly against the bottom of the pan using a spatula. Repeat steps for cooking until the broccoli is lightly browned on both sides and cooked through.
  5. Add in the nutritional yeast and salt to taste.
  6. Transfer to a separate bowl and leave to one side.
  7. Wipe off excess oil from your frying pan if necessary, before adding tortilla one at a time. Cook each side for about 30 seconds before flipping over to cook on the other side for an additional 30 seconds or so.
  8. Remove from heat and spread 1/2 tablespoon vegan butter over each tortilla before stacking them together neatly in 4 sets of 2.
  9. Take two of the tortilla and place a good sized helping of the vegetable mix between each set of two tortillas along with a sprinkle of vegan cheese and finely chopped coriander. Place back in the frying pan, roast both sides until crispy.
  10. Serve as loaded vegan quesadillas with green or tomato salsa, vegan sour cream and/or guacamole.

Enjoy!

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Cauliflower Soup

Cauliflower Soup

by with No Comment All PostsCoachingDietingPlant based foodRecipesVeganWellbeing

I have been vegan for over ten years and cooking vegan food became my specialty, vegan soup recipes especially.

One rainy day back in November 2009 I made the best vegan soup recipe I could come up with, which was easy because most vegans make great soup chefs.

Soup making started out as a hobby that I only did on weekends when I had the time, but soon enough word got around, and people would come to me looking for advice and recipes or just want to hang out in the kitchen whilst I cooked.

In fact, they loved the gatherings so much that they wanted me to open up an entire shop dedicated to soup! Which of course, I declined.

Last week, I opened the fridge and there in front of me were three cauliflowers! Three? I pondered a while, curry or soup? Then on autopilot came cauliflower soup.

I have to admit it was one of the best soups I’ve ever made and I’m going to share the recipe with you.

I didn’t have to work so hard to make the perfect vegan cauliflower soup recipe so I don’t suppose it will be too difficult for anyone reading this to follow either.

Cauliflower soup? Everyone says, just before the words, ‘Errrrr, No’ But let me tell you about the benefits of cauliflower.

Benefits of Cauliflower

  1. Cauliflower is a great source of vitamin B6, which helps the body convert carbohydrates to glucose
  2. It’s also high in potassium, which can help lower blood pressure and reduce the risk of stroke
  3. One cup of cauliflower provides about 3 grams of fiber, or 14% of your daily requirement
  4. Adding cauliflower to your diet could help you lose weight because it’s low-calorie and full of nutrients
  5. Cauliflower is one vegetable that doesn’t contain any carbs so it won’t raise blood sugar levels like other vegetables do
  6. You can eat raw cauliflower as a snack or use it in recipes such as soups, salads, stir-fries, curries and even pizza crust. You can us it for just about anything actually
  1. Cauliflower is a cruciferous vegetable, which means it’s high in vitamin C and fiber
  2. It can be used as a substitute for rice or mashed potatoes
  3. It has been shown to reduce the risk of colon cancer by up to 40%
  4. One serving provides more than half your daily need for vitamin K, folate, and manganese
  5. Low in calories and low glycemic index – great for people with diabetes!
  6. The roman emperor Nero was known to eat cauliflower because he thought it improved his singing voice

Cauliflower soup recipe

  1. Rinse and peel the cauliflower
  2. Cut it into small chunks
  3. Put a pot of water on to boil, then add the cauliflower once it starts boiling
  4. Add salt, pepper, and garlic powder for flavor (optional)
  5. Once the cauliflower is soft enough to mash with a spoon or fork, use an immersion blender or regular blender to blend until smooth
  6. . You can also add in some nutritional yeast for extra flavor (optional)

 

  1. Cut up cauliflower and onion
  2. Add water, salt, pepper, garlic powder and vegetable broth
  3. Cook until cauliflower is tender
  4. Add coconut milk or almond milk
  5. Remove from heat and puree with an immersion blender
  6. Serve hot with added toppings (chili oil, cilantro) for a spicy kick!

 

  1. Ingredients and tools
  2. Instructions for making the soup
  3. Tips on how to make it taste better
  4. How you can store or freeze the soup for later use
  5. FAQs about vegan cauliflower soup (e.g., Is this recipe gluten-free?)
  6. Recipes that are similar to vegan cauliflower soup

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Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

by with No Comment All PostsDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Butternut Squash Soup

I don’t like Butternut Squash but my better half Dave, Loves it, so we eat lots of it. We curry it, we soup it, we put it into salads, we roast it, and we even make mash from it.

Dave loves it so much that I decided to make butternut squash for our lunch today. It was so nice, that I ate it all myself! Poor Dave!
Here’s how to make the recipe below

Ingredients

This recipe allows you to put as much of anything into the recipe as you like.

Trial and error in the tastebud region work better than someone telling you how much to put in the pan, so I’m going with this method. It works better for me than any recipe that I’ve found in a book.

Preparation Time

10 minutes

Method

40 minutes in total

  • Place a dollop of coconut oil on to an ovenproof tray. Place the butternut squash cubes on to the ovenproof tray and into the oven at 180 degrees, roast for 15 minutes.
  • Meanwhile, place some coconut oil in a large pan and saute the diced onions, add in the cardamom seeds and saute until golden brown.
  • Sieve out the cardamom seeds, add the oven roast butternut squash to the pan along with two pints of vegetable stock.
  • Place the lid on the pan and reduce the heat as far as it will go and leave the soup to cook for a further twenty minutes, occasionally stirring it.
  • Add the cream, just a bit to the mixture along with salt and pepper to taste.
  • Blend the mixture with a handheld mixer until smooth in texture.
  • Serve in a bowl, sprinkle pumpkin seeds on top with a swirl of Alpro cream (fake cream)
  • Add bread (if you are not on a diet)

Enjoy!

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3 DELICIOUS PLANT-BASED RECIPES TO GET YOU STARTED

Delicious Plant-based Recipes To Get You Started

by with No Comment All PostsDietingHealthPlant based foodRecipesVeganWellbeing

3 DELICIOUS PLANT-BASED RECIPES TO GET YOU STARTED

Have you adopted a plant-based diet recently? Are you not sure yet what cook and how to cook delicious plant-based recipes? Well don’t worry guys here is a short guide to creating healthy and tasty plant-based recipes.

Let’s kick off with one of my favourites, especially in winter as it’s so filling and good for you.

  1. LENTIL VEGETABLE SOUP

INGREDIENTS

  • All you need for the recipe is:
  • 2 x small onions diced nicely
  • 3 x small carrots
  • 4 x small potatoes (diced)
  • 8 x cups of vegetable broth
  • 1 x can of roasted diced tomatoes
  • 1 x bag of red lentils
  • ½ cup of chopped spinach
  • ½ cup of chopped fresh parsley
  • ½ cup of chopped green peppers ( for croutons)
  • Salt and pepper to taste

HOW TO MAKE THE LENTIL AND VEGETABLE SOUP

  1. In a pan add all ingredients except spinach. Cook on low flame for 1 hour until the lentils are cooked.
  2. Add in the spinach and parsley a few minutes before the soup is cooked.
  3. Add salt and pepper to taste
  4. Serve in a bowl with green pepper croutons

 

  1. SCRUMPTIOUS GLUTEN FREE PASTA

You can enjoy a pasta with a creamy sauce and rich flavours.

INGREDIENTS

  • 2 x small carrots
  • 4 x cups of vegetable broth
  • ½ cup of nutritional yeast
  • 1 x large russet potato peeled and diced
  • ½ cup of cashews
  • 4 x ounce of gluten free pasta (if you don’t like gluen free pasta you can chose the type you like)
  • 3 x cloves of finely chopped garlic
  • 1/2 x cup of chopped yellow onion
  • 1 x teaspoon of turmeric
  • ½ x cup of chopped fresh parsley
  • Salt and pepper to taste

HOW TO MAKE THE CREAMY PASTA

  1. In a saucepan add potatoes, carrots, onions, garlic and turmeric. Add vegetable broth and cook for about 20 minutes.
  2. Soak the cashews. Meanwhile boil your pasta.
  3. In a blender add nutritional yeast, soaked and drained cashew, boiled potatoes, onions and carrots.
  4. This should form a creamy sauce. Add boiled pasta to the sauce.
  5. Add salt and pepper as per your taste
  6. Top with chopped fresh parsley

 

  1. BLACK BEANS AND BROWN RICE BURGER PATTIES

You can make this delicious Pattie loaded with flavors and nutrients.

INGREDIENTS

  • ½ x cup of brown rice
  • 1 x teaspoon of roasted cumin
  • 1 x 15 ounce can of black beans
  • ½ x diced onion
  • 1 x teaspoon of garlic powder
  • ½ x teaspoon of chili powder
  • ¼ x cup of corn
  • You will also need salsa and avocado slices for serving

HOW TO MAKE THE PATTIE

  1. Preheat oven at 350 degrees.
  2. Add water to rice and cook it completely.
  3. Drain the beans, in a bowl mix the beans, onions, spices and corn together. Mash them well with your hands or a masher.
  4. Add boiled rice to the mixture and mash until it’s well combined.
  5. Form mixture into balls and shape them into patties. Each pattie should be 1/2inch thick.
  6. Bake the patties in preheated oven for 15 minutes.
  7. Serve between two lettuce leaves with salsa and avocado slices

I hope you enjoy these very quick and easy recipes.

Ok, the soup takes slightly longer to cook but it’s important to cook pulses and legumes properly to ensure the lectins have been removed. According to Dr. Gundry Lectins are responsible for causing most lifestyle illnesses. In his book the Plant Paradox he explains lectins and their side effects. You can buy his book safely at amazon. Dr. Gundry also has a book out called the Energy Paradox where he explains how to get your energy back through diet.

You may want to try out some of my other plant-based recipes.

Enjoy!

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Vegan Broccoli Cheese Soup

Vegan Broccoli Cheese Soup

by with No Comment All PostsDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Broccoli Cheese Soup

Healthy, Easy and Cheap to make

Ingredients

2 Heads of broccoli

1 Cup of Celery, chopped

1 Cup of carrots, chopped

1 Litre of vegetable stock

1 can of coconut milk

1 Tablespoon Garlic minced

1 Large Onion diced

¼ cup of fresh parsley, chopped

Add after cooking:

½ cup of nutritional yeast

salt and pepper and chilli powder to taste

Broccoli chunks for croutons

Instructions

Place all the ingredients into a large pan on a medium heat.

When the water boils turn down low and cook until all the vegetables including the carrots are cooked.

When cooked turn off the heat and use a hand blender to blitz the mixture until creamy and smooth.

If you don’t have a hand blender wait until the mixture has cooled enough to place into the large countertop blender and blitz.

Add nutritional yeast, and salt, pepper, and chilli to taste.

Serve in a bowl and add cucumber chunks garnish instead of bread-based croutons.

See also: How To Find Yourself And What You Want In Life

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Vegan Lunch Ideas

Vegan Lunch Ideas

by with No Comment All PostsDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Lunch Ideas

The vegan plant-based diet is one of the most beneficial diets to have for your skin.

Whole foods contain the most powerful nutrients that are responsible for improving your overall health and help you to feel and look younger.

Healthy food choices include fruits, vegetables, legumes, and whole grains. These vegan food choices contribute to making you look and feel healthier because the vegan plant-based diet is filled with more macro and micronutrients than any other diet.

These vegan plant-based foods keep your body healthy at the same time as helping to improve the quality of your life. (we’ll look at this further in another blog but for now, let’s talk about some ways in which you can get more vegan food into your diet and make it interesting.

The easiest place to start is lunchtime and there are some great vegan lunch ideas that can help you to stay on track and get healthier by the day.

If you are not yet vegan and would like to find an easy way to get more vegan food into your everyday diet, you can start off your vegan lunch with a tasty vegan soup such as vegan cream of broccoli soup. Yum, it’s amazing. I’ll pop the link to the recipe below.

If you’re already vegan and are looking for more inspiration and easy-to-do ideas and recipes, then you’re in the right place.

Vegan soups made at home will give you an abundance of vegan protein, good fats, and healthy calories, and what could be better than that? Your vegan lunch ideas are just about to get tastier.

Try to include vegan soups into your diet at lunchtime with a combination of an interesting salad, yes interesting none of those boring leaves stuff or a limp sandwich.

I’m not a big fan of processed carbs so if you are going to have soup and a sandwich for lunch you could replace the bread with cabbage or lettuce leaves to keep it healthy but if bread is your thing, go for the bread. Tery different types of bread such as flatbreads, Ezekiel bread, wraps, lettuce leaves, cabbage leaves.

To make your sandwich more interesting try adding some of the below ingredients to the mix.

  • vegan guacamole
  • vegan sour cream
  • salsa
  • ground nuts and seeds
  • roast vegetables
  • shredded beetroot and carrot
  • hummus instead of butter
  • Herbs and spices (coriander, chilli, and lime)
  • Layers of roast tomatoes with vegan mozzarella or feta
  • Marinated slices of tofu (marinate it in your favourite flavour)

There are lots of ways to make the boring sandwich more interesting you’ve just got to try everything vegan until it works for you.

If you’re not a fan of sandwiches like me you might like to try vegan bean tacos or burritos and include vegetables like carrots, peppers, and onions along with beans, grains, and avocado. I just love the Mexican twist it makes life so much summery.

Here is the recipe for the vegan cream of Broccoli soup I spoke about above. www.createthatbody.com/broccolisouprecipe.

You can improve your skin tone naturally by eating more whole foods.

Whole foods contain the most powerful nutrients that are responsible for improving your skin tone and many of us don’t get enough of them.

Try making the Sandwich below.

  • Toast the flatbread in the oven for about 5 minutes on 180 degrees
  • Spread a layer of caramelised hummus on the flatbread when toasted
  • Add a layer of Rocket
  • Then add a layer of freshly chopped tomatoes
  • Add a further layer of thinly chopped vegan mozzarella
  • Add a slice of roast Courgette on top
  • Then sprinkle with dried oregano, salt and pepper to taste

Hey presto an interesting Vegan lunch Idea. I hope you try it and enjoy it. Life’s more interesting when your food is interesting.

See also: Vegan Broccoli Cheese Soup

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Create That Body Mindset, Plant-based Nutrition And Fitness Coaching

Plant-based recipe for optimal health

by with No Comment All PostsFitnessHealthPlant based foodRecipesWellbeing

Plant-based recipe for optimal health

No matter what people say, we all eat vegan and plant-based at times. Some of us do it all of the times for optimal health, animal welfare and the environment. But if you are wanting to eat more plant-based recipes and don’t know where to start … look no further.

Most of us eat fruit, chips, rice they are vegan for sure. But if you are actually looking for make a home recipes look no further. Here are three very easy recipes to get you started.

  • Oatmeal and Banana pancakes – Breakfast

These pancakes taste yummy! And are super easy to make. They are a great option to start your day. All you need is:

  • One cup of oatmeal
  • One banana
  • 3-4 tablespoons of any plant milk
  • A pinch of baking powder for those fluffy pancakes

Mix all ingredients in a blender. Preheat your nonstick skillet and pour pancake batter with the help of a tablespoon. Wait for 2minutes until bubbles appear on the pancake. Flip it over, and the pancake is ready. You can add some berries on the top.

  • Baked potatoes with chili beans and corn topping – Lunch

Baked potatoes surely taste delicious. You can enjoy a wonderful lunch with the recipe shared today. All it requires is:

  • Six large potatoes
  • ½ cup of beans(any)
  • 1 /2 cup of tomato puree
  • 1can of corn
  • 1cup of fresh salsa
  • 1 medium-size onion
  • 1 large garlic clove
  • 1 lime for juice
  • Salt and pepper to taste

Place all potatoes for baking in a preheated oven at 375c until cooked. In a sauce pan, add tomato puree, beans, salt, and pepper, cook for 4 minutes until puree thickens. Now add corn, garlic clove, and chopped onion—Cook for one more minute. Add lime juice and green chilies. Once potatoes are done, split them with a knife and add the beans and corn. Add some more chilies for extra spice.

  • Baked tofu – Dinner

This baked tofu recipe is surely going to be your favorite. As it is flavour full yet quick to make. Here is a list of all the ingredients you need to make these baked tofu bites:

  • 1 16oz of organic tofu
  • 2teaspoons of soy sauce
  • 2teaspoon of tomato ketchup
  • 1teaspoon of garlic paste
  • 2teaspoon of maple syrup
  • 1tablespoon of rice vinegar
  • ½ teaspoon of black pepper

Cut the tofu in squares. In a small bowl mix all the sauces to marinade the tofu squares. Rest for half hour and bake at 180 degrees for 15 minutes. Enjoy

If you’d like to see more of my recipes you can request your free recipe guide below.

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