Homemade – Christine & Co

Gluten-Free Chocolate Chip Matcha Latte Pancakes

May 24, 2022September 5, 2023Leave a comment

I’m usually not a breakfast person but I do in fact have a sweet tooth, and I cant resist any way possible to consume matcha. This chocolate chip matcha latte pancake recipe satisfies both my love of chocolate and matcha. This “breakfast” is definitely a treat.

INGREDIENTS

1 cup of Pamela’s gluten free pancake and baking powder mix
2/3 cup of water
1 tbsp of olive oil
2 tbsp of match latte powder
1 large egg
Chocolate chips

DIRECTIONS

Start with the cup of pancake and baking powder mix, mix in water, oil, and matcha latte powder. Then crack in one large egg and mix. After cohesively mixed, add chocolate chips. Turn on heat to medium and when the pan is hot, add oil or butter to prevent sticking. Pour the batter onto the pan, top with extra chocolate chips if you’re a chocolate lover like me, and cook. Flip when the pancakes start to bubble, timing varies depending on size, but should be around 3 minutes a side. Simple and delicious! Top with your choose of toppings. I used kiwi because the color was on ~brand~ with the matcha.

Smoked Salmon Cucumber Cracker

October 26, 2021October 26, 2021Leave a comment

My favorite snack at the moment… Smoked salmon and cucumber cracker! This snack feels really sofishticated 😉 but it’s really super simple and easy to make. It makes a great appetizer but honestly I eat this as a meal because it’s DELICIOUS and I could eat a hundred. This recipe is gluten free because I used the crackers from Schar’s. They are nice and crispy which is exactly how I like my crackers.

Ingredients:
Gluten free crackers
Mascarpone
Cucumber
Smoked salmon
Black pepper
Fresh dill

Directions:

Spread mascarpone onto Schar gluten-free crackers
Add sliced cumber and smoked salmon
Sprinkle ground black pepper and fresh dill.

Olive Oil Pumpkin Muffins with Chocolate Chips

October 24, 2021October 26, 2022Leave a comment

Im feeling gourd about these… I made Olive Oil Pumpkin Bread in fun fall shapes 🎃🍁 By using the pan that I did, they turned out more like muffins. So that’s what I’m calling them. I usually look at recipes as a guideline. To be a bit healthier, I lightened up on the sugar, but then decided to get a lil crazy and add chocolate chips. You could also add nuts if that’s your cup of tea, feel free to follow your heart.

Ingredients:
1 can of pumpkin puree
1 large eggs
1 cup sugar
1/ 2 cup olive oil
1 teaspoon Watkins Organic Ground Nutmeg
1 teaspoon Watkins Organic Ground Cinnamon
1 teaspoon Watkins Organic Ground Cloves
1/ 2 teaspoon kosher salt
1 cup all-purpose flour
1/ 2 teaspoon baking soda

Directions:

Preheat oven to 350F degrees. Butter or parchment a 9×5 inch loaf pan, or in my case fun fall shaped pan.
In a large bowl, blend pumpkin puree, eggs and sugar with a mixer until well combined. Add olive oil and mix until fully incorporated.
Add nutmeg, cinnamon, cloves, salt, flour, and baking soda to a medium bowl and whisk to combine.
Add flour mixture to wet ingredients and stir with a spoon until just combined. Pour the batter into the prepared pan and bake for about 20 minutes, it’s always a good idea to do the toothpick check. Allow to cool completely.

Spicy Vegan Mushroom Tacos

April 22, 2021October 24, 20212 Comments

I’ve been increasingly trying to limit my meat intake by substituting my usual beef, chicken, or fish for veggies or soy products. Just cuz ya know good for the planet, good for us, and good to shake things up a bit. This recipe is perfect for Meatless Monday, Taco Tuesday, or any day you feel like. The mushrooms are filling and make for a good, flavorful substitute. Plus, it’s super easy and delicious!

Ingredients

Mushrooms
Tomato
Onion
Arugula
Lemon & lime
Cilantro
Olive oil
Garlic & Onion Powder
Salt, Pepper, & Red Pepper Flakes
Oyster Sauce
Sriracha

Directions

Cut the mushrooms in fairly small slices. Put them into a bowl and dress with olive oil, garlic powder, onion powder, salt, pepper, red pepper flakes, and oyster sauce. Add butter to pan on medium high heat then add the mushroom mixture. While that cooks, dice the tomato and onion and put the tortilla on medium heat. When it’s just warm and a little crispy (or crispy to your liking), take it off and plate it. Lay arugula onto the tortilla, add cooked mushrooms, onion, tomato, cilantro, sriracha, lime juice.

AND BOOM. Delicious, healthy and easy spicy vegan mushroom tacos!

Truffle Mac and Cheese

February 20, 2021February 21, 2021Leave a comment

I am a truffle FIEND. This recipe is so easy, delicious, and is made in under 20 minutes. All you need is macaroni, butter, all purpose flour, sea salt, truffle salt, garlic powder, whole milk, Greek yogurt, and cheese. For cheese i used both cheddar and truffle cheese. While boiling pasta, mix 2 tbs of flour, salt, and garlic ingredients together, while melting 2 TBS butter in saucepan. Then add dry ingredients to melted butter. Cook until slightly brown, then add a cup of milk and 1/4 cup of yogurt, whisking until smooth. Cook until thickened but don’t let boil. Once it’s thick, add 2-4 cups of shredded cheese until melted and smooth. Add cooked pasta to cheese sauce and BOOM, creamy, delicious Mac and cheese

Ingredients

16 oz macaroni, cooked (or any other tubular pasta your heart desires, I used TX shaped)
1 tbsp extra virgin olive oil
5 tbsp butter
2 tbs flour
1 cup of milk
1/4 cup greek yogurt
2 cups sharp cheddar cheese shredded
2 cups of truffle cheese shredded
salt, pepper, truffle salt, garlic to taste
1/2 cup Parmesan cheese shredded

Lemon Truffle Chicken Lettuce Wraps

April 27, 2020April 27, 2020Leave a comment

Cook ground chicken on stove near completion. Drain grease, add diced bell pepper, lemon and truffle oil to pan and finish cooking. Wash lettuce and put on plate before adding the cooked chicken and peppers. Top with extra lemon and truffle to taste. Bon appetit!

Deviled Eggs

April 27, 2020April 27, 2020Leave a comment

Boil the eggs in hot water. I boiled mine for about 8 minutes to get a soft by firm yolk. After boiling, cut in half, scoop out the yolk in the middle and add into a bowl with mayonnaise, mustard seeds, red wine vinegar, salt, pepper and red pepper flakes to taste. Crush and blend then scoop back into the middle of the egg. Put in fridge and let chill.
READY TO EAT!
I like to top mine with smoked salmon. Don’t judge, Try it!

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Ginger Carrot Soup

April 27, 2020April 27, 2020Leave a comment

Cook carrots in a pan with olive oil and salt until tender. I like mine crispy on the outside. In a separate pan add cut ginger, garlic and onion, drizzle with olive oil and turmeric. Cook then add the diced apple while gradually adding vegetable broth. Be careful not to add too much or your soup will be liquidy! Cut and add the tender carrots, leaving one on the side to garnish at the end. Blend ingredients in order to get a creamy consistency! Then top with remaining carrot, sesame seeds, salt, pepper, and turmeric to taste.