Easy Vanilla Custard Recipe

Custard can be used in a wide variety of recipes as it is just a simple base. I add some cooked rice to it for an easy rice pudding snack. It is the base for many homemade ice cream recipes and the filling in donuts, pastries and pies. I enjoy it for breakfast over some fresh berries.

2 cups milk
2 Tbsp corn starch
1/3 cup sugar
2 eggs, lightly beaten
1 tsp vanilla


Combine milk, sugar and cornstarch in a saucepan over medium heat with a whisk. Scald the milk, stiring constantly.

Remove the milk mixture from the heat. Slowly stir into the beaten egg making sure not to cook the eggs. Immediately return the pan to the heat and cook another 2-3 minutes until it thickens. If you find it easier, cook it over a double boiler.

Remove the pot from the heat and stir in the vanilla. Pour into a bowl or serving cups, cover and put in the fridge to cool.

Gluten Free Pear Bread Recipe

I found this recipe just today and had to make it right away. I found it on another great gluten free blog site called Simply...Gluten Free. I knew I needed to share it with you all right away!

1 1/2 cups brown rice flour
1/2    cup tapioca, corn or potato starch
1       tsp baking powder
1       tsp kosher or sea salt
2       tsp ground cinnamon

2       eggs
1 1/3 cup sugar
1/2    cup grapeseed or canola oil
2       tsp vanilla

2       pears, peeled and grated
1       cup walnuts

1) Preheat over to 350F. Grease a 9x5 pan and dust lightly with brown rice flour.
2) Mix together rice, tapioca, baking powder, salt and cinnamon.
3) In another bowl, mix together eggs, sugar, oil and vanilla. Mix wet ingredients into dry ingredients. Add the pears and walnuts and mix lightly.
4) Bake for 60-70 minutes or until a toothpick comes out clean. Serve warm with homemade butter :)


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Easy and Delicious Hummus

Hummus tastes amazing as a dip or a spread with veggies, breads and crackers. Hummus is one of my favorite healthy lunch snacks to take with me to work.

1 (15oz) can chickpeas
1/4 cup tahini paste
3    Tbsp fresh lemon juice
1    garlic clove (roasted if you have it)
1/4 tsp ground cumin
      salt and pepper to taste

1) Drain the chickpeas and put the liquid aside.
2) Combine all the ingredients in a food processor and blend until smooth. If it is too thick to blend, add some of the chickpea liquid.

Serve at room temperature with a mixed veggie platter, pork or lamb. It is a great spread on a sandwich or pita.

Try mixing in roasted red pepper, fresh herbs or chili flakes to change up the flavor of your hummus. There are so many possibilities!

Oven Roasted Brussels Sprouts

I absolutely love brussels sprouts but my boyfriend, not so much. I find that seasoning them and roasting them in the oven actually gets the best results. Its is much more delicious than steaming them (although that has its health benefits). This is super simple, just how I like my recipes to be.

as many sprouts as you think you can handle
olive oil
salt and pepper

1) Preheat the oven to 400F. Take off any yellow leaves and score the bottom of each sprout with an "X".
2) Put the sprouts on a baking sheet and spinkle with vegetable oil (or your favorite oil that can handle hot cooking). Sprinkly with some salt and pepper and roll them around to cover them in seasoning.
3) Put them in the oven and bake for about 35 minutes or until a fork goes in easily, turning once. Serve them hot.


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Quinoa and Black Beans

This is a recipe I found on AllRecipes a little while back. I was hoping to find it to link to it but for now, here is the recipe as I have it written down. Quinoa and black beans are both amazing for you and I love that this recipe combined them together into a super healthy recipe.


1       onion, chopped
3       cloves of garlic, chopped
3/4    cup uncooked quinoa
1 1/2 cups vegetable broth
1       tsp ground cumin
1/4    tsp cayenne pepper
1       cup frozen corn kernals
2 (15oz) cans black beans


1) Heat up a saucepan with some vegetable oil in it. Brown the onions and garlic in it.
2) Mix the quinoa into the saucepan and cover in the broth. Add the cumin, cayenne and some salt and pepper. Bring to a boil.
3) Reduce heat and let simmer 20 minutes. Stir in frozen corn and simmer 5 more minutes. Add the black beans and serve.


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Hot Breakfast Cereal

Try changing up the measurements in this recipe to incorporate all your favorites. There is a brand of Old Mill that has a breakfast cereal similar to this but I enjoy making my own combination (and saving some money).

1    cup brown rice
1/2 cup quinoa
1/2 cup millet
1/2 cup buckwheat groats
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup cornmeal
1/2 cup amaranth

1) Grind up everything except cornmeal and amaranth. This can be done in a coffee grinder or a mortar and pestle. Put the mixture in a jar or bag to have ready whenever you want some.

2) Stir 1 cup of the grain mix into 4 cups of salted, boiling water and cook for 20 minutes until all the grains are soft. Serve with fresh berries, custard or cinnamon sugar.

If I know I will be rushed in the morning I pop it into the rice cooker and let it do its thing while I get ready. A rice cooker is a great friend when working with grains, beans, lentils or rice on a regular basis. I hope you enjoy!


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Lemon Quinoa

Quinoa is an amazing grain that is so good for you. It is full of protein and is therefore great to replace some meat in your diet for a lower fat option. I love having quinoa as a side dish to my main meal.


1 cup quinoa
2 cups water
1/4 cup pine nuts
1/4 cup fresh squeezed lemon juice
2 stalks celery
1/4 red onion
1/4 tsp cayenne pepper
1/2 tsp ground cumin

1) Toast the pine nuts in a hot skillet being careful not to burn them. Put them aside.
2) In a saucepan, combine the quinoa, water and salt and bring to a simmer. Cover and allow to cook 10 minutes until the water is absorbed. You can also use a rice cooker if you would like.
3) Put the cooked quinoa into a serving dish and mix in the remaining ingredients. Add salt and pepper to taste.

This is great served on the side of a rice or chicken dish. Enjoy!


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