Sundays are for late starts, buckets of coffee and pancakes the size of my face. I used to be a stacker but now I’m all about making one huge pancake per person. Cast iron skillets are perfect for this technique. I was inspired to try after watching

. Consider me transformed. The pancake is crispy on the outside and soft and fluffy on the inside. I didn’t think I was going to be able to finish this until I did.

Heat a 8 inch cast iron skillet over medium high heat. Add a tbsp coconut oil and enough batter to cover almost entire surface. Cover and reduce heat to medium. Let Cake cook for 3-4 minutes. Turn once the bottom is browned and sides are crispy. Don’t think about it, just go for it. I topped my pancakes with peaches, blues, granola and maple syrup.

 Sundays are for late starts, buckets of coffee and pancakes

Saturday mornings are a bowl of heaven when caramelized bananas and strawberries are involved. Add a tsp of coconut oil into a nonstick pan and add your berries and bananas. I added a tsp of maple syrup at the end to caramelize them even more. Soooooooo good.

 Saturday mornings are a bowl of heaven when caramelized

Happy FriYAY friends! I’m bringing some PEANUT BUTTER COOKIE LOVE to you cause this is the SIMPLEST cookie around. My family loved them and couldn’t believe how few ingredients there are.

Full recipe is on my blog. Swipe up in stories!

https://www.terianncarty.com/snacks-and-pastries/2016/5/2/peanut-butter-cookies

 Happy FriYAY friends! I’m bringing some PEANUT BUTTER

STUFFED TOMATOES for dinner because tomatoes🍅 My moms garden is bursting with gorgeous big perfect tomatoes and this vegan recipe was the perfect way to use up a few. Oh and lucky me I get to take a bunch home with me. Plus, kale, beans, onions, beets, zucchini… don’t be jellyyyyy🌿🌿

Slice 1/2 inch top off tomato. Set aside. Use a sharp edged spoon to scoop out inside being careful not to pierce the flesh. Reserve 1 cup of flesh and cut into small pieces. Season inside the tomato with salt and turn upside down to drain. Preheat oven to 350. Grease a baking dish that fits your tomatoes. Heat pan with olive oil and chili flakes. Add onion and garlic and cook until fragrant. Add mushrooms and cook down. Add in sausage, breaking apart with a wooden spoon. Season with salt and cracked pepper. Cook until sausage starts to brown. Transfer sausage mushroom mix to a bowl and add tomato flesh, oregano, parsley, rice and gently stir to combine. Check for seasoning. Spoon mixture into tomato up to the top creating a little mound for tomato cap to sit on. Don’t PACK it in otherwise tomato will split. Bake for 45 minutes.

Serve with garden greens and corn on the cob!

 STUFFED TOMATOES for dinner because tomatoes🍅 My moms

ZUCCHINI BREAD with walnuts and chocolate chippies. It’s my second go at this bread and it’s magnificent. No need to wring out your zucchini. Just grate and throw it in!!

1 flax egg 1 tbsp ground flax + 2 1/2 tbsp water

Preheat oven to 355. Grease a loaf pan. Make flax egg and allow to gel for 10 minutes. Add mashed banana, sugar, oil, vanilla and mix well. Add in baking powder, soda, flour, cinnamon, and salt. Stir to combine. Fold in grated zucchini and allow mixture to sit for a few minutes. Add in walnuts and chocolate. Pour batter into loaf pan and place in preheated oven for 50-52 minutes. Remove from oven and let it sit for 10 minutes before turning out onto a cooling rack. Allow to cool COMPLETELY before slicing.

 ZUCCHINI BREAD with walnuts and chocolate chippies. It’s my

Good morning from Charleston Lake! We had a crazy down pour in the middle of the night but it looks like it’s going to be another hot sticky day (not complaining bout that😜).

I am super pleased to say that my BLUEBERRY SOURDOUGH MUFFINS (2 ways) are now up on the blog. There are two recipes in one including an easy peasy blueberry chia jam that I filled these here muffins with. So yummy people.

https://www.terianncarty.com/snacks-and-pastries/2021/8/9/9yb7l71aephknnzry4wkq2uxzi5m5k

 Good morning from Charleston Lake! We had a crazy down pour

Sourdough Blueberry Muffins with a Crumble topping because we have starter and a crap ton of blueberries (see yesterday’s stories)🫐

This was my first pass on these muffins and honestly I don’t think I’m going to tweak much more. I used lil wild blues for these and will give the big blues a try but methinks the smaller variety may work best. What’s your thoughts on a blueberry jelly middle? Omg, back to the drawing board!!!!!🫐🫐

Recipe will be coming this week but I had to post a pic cause they’re just too cute💙

 Sourdough Blueberry Muffins with a Crumble topping because

If you are lucky enough to have today off perhaps you need a little brunch inspo🥞🍆 Yesterday I had a dear friend over for brunch and whipped up all the goodies. Eggplant bacon (see yesterday’s reel), pancakes, caramelized banana and a salted date caramel sauce tasted ridiculously good. Since everyone seems to have a fave pancake recipe I thought I’d leave you with my sauce cause you need this in your repertoire.

Soak dates in very hot water for 10 minutes. Drain the water and place in highspeed blender. Scoop 1/2 cup of whipping cream (I used

) into the blender and add remaining ingredients. Blend on high, adding more milk if mixture is too thick.

 If you are lucky enough to have today off perhaps you need

Spicy Peanut Butter Noodles cause everyday is noodle day. Who’s with me? I have made the sauce for this noodle dish with wide noodles, thin noodles and even over rice. It’s basically my everything sauce and once you make it you’ll understand why. You can of course add whatever veggies and protein you have on hand making it yours.

* 1 Tbsp peanut butter (heaping and the runnier the better)

Whisk all ingredients in a small bowl and pour over noodles or rice. Toss to coat and enjoy!

 Spicy Peanut Butter Noodles cause everyday is noodle day

Spoiler alert >> these are the best chocolate chip cookies ever🍪 The brain child of me and my friend

 .. Chocolate Chip, Pecan and Cranberry cookies. The recipe is up on my blog for your making pleasure🍪

I don’t know about you but I LOVE a loaded cookie and this one is loaded. I played around with a variation of dates instead of crans (thanks for the suggestion T!) and walnuts instead of pecans (the misters favourite☺️)on a  previous post which I will be making again for years. Enjoy!!!! Link in profile, just look up cookies🍪🍪

 Spoiler alert >> these are the best chocolate chip cookies

I made my Banana Walnut Oats for breakfast this week and boy are they good!! This is a perfect weekend breakfast, afternoon snack or cut up into wedges as a snack on the go! I added coconut kefir, my granola and  some blues for a pop of brightness. Happy Saturday everyone!!!

Preheat oven to 375.  Grease a 8/8 or desired baking dish.  In large measuring cup prepare flax egg and set aside.  Mash banana into flax and add baking powder, spices, salt, vanilla and coconut oil and stir together.  Add in walnuts, oats, maple syrup and cashew milk. Pour oat mixture into pan and place sliced banana on top.  Place in preheated oven for 40-45 minutes.

 I made my Banana Walnut Oats for breakfast this week and

I have been making some cheesecakes lately but THIS one has made me the happiest😁 There is still a few weeks of summer left and I for one am NOT rushing. I LOVE FALL but it’s the precursor for winter so I am here for all things berry as long as I can still get my hands on them. ALLLLLLL the wild blues from Quebec went onto the top of this beauty, plus handpicked raspberries and strawberries🍓So flipping good....

I just finished writing and posting the recipe on the blog so I do hope you take a peak. I will be dropping it into a swipe up on stories!

https://www.terianncarty.com/snacks-and-pastries/2020/8/20/xri54dyfh4so2uduhpaegzogud84a6

 I have been making some cheesecakes lately but THIS one has

LINNER for the WIN. I eat at odd times to accommodate my wonky teaching schedule but I’d seriously eat this all day everyday if I could. I roasted a honeynut squash (fave squash ATM), tofu and boiled a little

_rummo, fried up some🍄and put it all on a BIG BOWL OF GREENS. Yum diggity😜

 LINNER for the WIN. I eat at odd times to accommodate my

Happy holiday Monday to my fellows who are fortunate to have it off. I did myself a solid and took this day off. I subbed out my classes and it feels SO GOOD!! I love what I do in all the ways but time off is so needed to rejuvenate🌸 So I’m taking today to work on my blog, have coffee, workout, sit in the sun, go for a bike ride, go to the market and eat pink waffles with homemade strawberry jam (thanks neighbor

 💕)... it may still sound like a busy day but it’s all mine and I can choose to do a thing or skip a thing💓

 Happy holiday Monday to my fellows who are fortunate to

So yesterday like all the days I was craving cookies. I decided to whip up a batch of

 Life Changing Tahini Chocolate chip cookies but I made them vegan. So damn good and such an easy recipe to modify when needed. I love trying my friends recipes! To my fellow creators, do you? We are forever evolving and learning. I lean on you so that I can become a better version of me. That’s what this platform (for me) is all about🍪 I have met some incredible people on here, super grateful this morning. What are you grateful for today?

 So yesterday like all the days I was craving cookies. I

Sunday Stack at HOME. Arrived safe and sound last night after a very interesting flight. I won’t go into details but I will say, you just never know what’s going on for people and for the love of god, be kind❤️ .

Today is all about cleaning, laundry, cooking and getting out into the snow storm for groceries and fresh air. I subbed out my classes today and put off a meeting with my sponsor because I need to rest, nest and cook. I had an amazing week with

.escapes and all our participants. I wish I was sitting by the pool right now😁 I am now in count down mode for my trip to Bahamas with my dear friend at the end of January. GOALS this winter is to NOT spend to much of it here🤣

To the pancakes, we had raspberries (thx KandK) and a ripe AF pomegranate,

 🤤🤤) and maple syrup. Nuff said. Happy Sunday people❤️

 Sunday Stack at HOME. Arrived safe and sound last night

Good morning friends! How do you feel about a midweek waffle extravaganza? These nutritious beauties are vegan, gluten-free, refined sugar free and can be eaten sweet or savoury. I used

 {ad} protein powder AND perfect greens to create these green and white waffles. I chose avocado and strawberries to garnish (if you haven’t tried this combo, you need to) but you do you!!! Recipe is down below! Save it and try for yourself!

Green and White Waffles (6 square waffles)

In a large glass container whisk the wet ingredients together and set aside.

In a medium sized bowl, whisk brown rice flour, oat flour, potato starch, protein powder, ground chia, baking powder baking soda and salt. Add wet to dry and mix together until no flour remains.  Preheat oven to 220degrees and preheat waffle iron.

Split the batter into 2 bowls and add 1/2 scoop of Botanica Perfect Greens into 1 of the bowls.  Stir to combine.  Spray the waffle iron with non-stick spray or coat with coconut oil.  Once waffles are cooked place in the oven at 220 degrees on a wire rack to keep warm until all your batter is done and top as desired.

 Good morning friends! How do you feel about a midweek

What does one do when one has a head of cauliflower? Well in my case, many things but in THIS case, cauli wings☺️ Korean BBQ wings that is💥I have been crushing on our homemade BBQ sauce and making it into all sorts of things so here ya go with the recipe. It’s long but easy and suuuuuper tasty🤤

3/4 – 1 Cup Water (thin to desired consistency)

Whisk all the ingredients together and store in an airtight jar. Ours lasted for a couple of weeks. .

This sauce went into my miso noodle bowl a couple posts back if you’re looking for more inspo🥢but add where ever your recipe calls for BBQ for a different flare. .

 What does one do when one has a head of cauliflower? Well

💥Made a spicy AF but suuuuper delicious red curry for me and the mister. It was EXACTly what my body was craving. What you will need—>onion, garlic, carrots, cherry tomatoes, red pepper, tofu (I pre-roasted it to make it crispy), red curry paste, coconut milk, extra hot peppers 🌶in oil (optional but holy hell delish), white jasmine rice, green onion. I used a teaspoon of

 date sugar to add a little sweet. Perfect Friday night grub. About to demolish an adzuki bean brownie cause that’s how I roll. Happy Friday!!

 💥Made a spicy AF but suuuuper delicious red curry for me

Goooood morning and happy Monday beautiful people! I hope everyone had a fabulous weekend. I have a very special treat for you!!! This STRAWBERRY HEIRLOOM TOMATO AND HALLOUMI  SALAD is live on my blog. I am absolutely thrillllled with how this baby turned out.

https://www.terianncarty.com/soups-and-mains/2021/6/6/vdhvsn9laj2vpv1eidpv0ouqtqss6j (swipe ⬆️⬆️up in stories!)

I served this with roasted fingerling potatoes and asparagus and green goddess quinoa (my pesto and steamed quinoa🌱)

Please save this post for future inspo!✨✨✨✨✨✨

 Goooood morning and happy Monday beautiful people! I hope

Ummm K, so maybe you’re over it. Cookies, cakes, pies and the like but I’m here to tell ya, you don’t have to be! My friend

 and I have a couple killer recipes coming your way including these AB&J cookies. I recipe tested these today and they are just perfect. We can’t  wait to share the recipes with you so stay tuned😍

 Ummm K, so maybe you’re over it. Cookies, cakes, pies and

Toast Tuesday is gonna be toasted banana bread smeared with homemade strawberry and raspberry chia jam. I made this awesome banana bread two days ago and now it’s begging to be toast 😂 I am still working on the recipe and believe it is alllllmost there. I love the additions of chocolate chips and walnuts. So frigging good. Happy Tuesday friends! .

 Toast Tuesday is gonna be toasted banana bread smeared with

Sunday Funday with all the trimmings🥞🎃 Full disclosure, I made these pancakes yesterday but that doesn’t mean they can’t inspire you for your Sunday stack! These pumpkin spice buckwheat pancakes have the BEST texture thanks to the coconut kefir and apple cider vinegar. If you don’t believe me, make them yourself🎃

1 flax egg (1T ground flax+2 1/2 tbsp water)

Preheat oven 250. Make flax egg, set aside 10 min. In large glass measuring cup mix cashew milk, ACV, kefir, pumpkin purée and vanilla. Whisk and set aside 5 minutes. Whisk dry ingredients and then add wet to dry. Fold in flax egg. Let batter rest while pan heats up. Spray with coconut oil or a pat vegan butter. I use a ladle for my pancakes. Ladle in one scoop per one pancake! Once cooked through place in preheated oven while you make the rest🥞

 Sunday Funday with all the trimmings🥞🎃 Full disclosure, I

TRYing not to turn on the oven, but damn if I find it next to impossible not to🤣 No matter how hot it is out there I still love roasted sweet potato, zucchini, asparagus and tofu. I combined raw veggies like greens from my own little garden and red pepper, avocado, my fave noodles

 and whipped up a tasty AF tahini dressing. Sprinkled the lot with Dukkah and boom, dinner is served🤩

-mix together together top 4 ingredients, use warm water to thin to desired consistency and season with S&P💛

 TRYing not to turn on the oven, but damn if I find it next

So yesterday I got to play in the kitchen with my gal pal

and boy have we got some kick butt holiday recipes coming for you!! This here eggnog chia pudding (that I am currently eating pre-flight to Costa Rica🤤)with gingerbread granola is just a taste of what we created. All our beautiful recipes will be available on both of our blogs very soon so stay tuned!! I’ll be sharing more pics of what we did but my feed is going to be taken over this week by my retreat in Costa Rica

 ... BON voyage Peeps!!✈️🧘🏻‍♀️

 So yesterday I got to play in the kitchen with my gal pal

Calling a spade a spade here>>These PECAN CHOCOLATE CHUNK TAHINI and SEA SALT brownies are stupidly delicious. JUST SAYIN 🤣 Hit up

_cassava_flour insta page for the recipe. I cut the sugar in half cause that’s the way I roll and I gotta tell ya, you won’t miss it☺️ .

 Calling a spade a spade here>>These PECAN CHOCOLATE CHUNK

One of the most important condiments in my house is granola. This is my latest batch which turned out ahhhhhhmazing.. but stay tuned

and I are collaborating again next week and we will have a beautiful NOLA (plus a couple other things😉)ready for your beautiful badass selves. Playing around with flavours... what’s your favourite?! In the meantime if you’re looking for a kick butt granola recipe I have 2

 also rules. Just sayin😏 Happy Wednesday people💛

 One of the most important condiments in my house is

Mmmmmmmmmm-K... Not sure WHY it’s taken me so long to get back to Tacos but here we are! While I was teaching the mister made

Taco Meat and holy shit is it GOOD. I made the Green Tahini dressing by

and also nearly lost my shit it’s just that good💚I paired our tacos with homemade pickled cabbage, sautéed mushrooms and spinach,

.mexican.food guacamole and spicy salsa morita sauce. Currently in a taco coma and ain’t mad about it😉

 Mmmmmmmmmm-K... Not sure WHY it’s taken me so long to get

Have you guys tried my peanut butter ball recipe yet?! I posted this a couple days ago but it bears repeating. This is pre chocolate dip but honestly could be left just as they are. Check out the recipe on the blog☺️

 Have you guys tried my peanut butter ball recipe yet?! I

It’s not toast but it’s granola and that’s basically just as good😆 Heading to Costa Rica tomo morning and the mister and I are going prepared. Last  time we went we bought all our provisions. This time we are TAKING THEM. So I made a fresh batch of cardamom tahini granola for the trip and it’s OMG good. I think this beauty will be

 As early as tomorrow (what else to do while waiting to board✈️)💛

 It’s not toast but it’s granola and that’s basically just

Spring is making a grand entrance today and I’m quite sure my city is going to be a buzz.  Hard to believe we are well into one year of the pandemic and now more than ever I wish we had our oasis in the country. We are talking big plans for our future home, the land and the like. My country girl heart is finally calling me home. Until then, bicycles will be ridden, coffee will be had and tulips will be bought. Happy Spring my friends🌸

 Spring is making a grand entrance today and I’m quite sure

One of my most shared posts are these here pancakes. I made these beauties with buckwheat and oat flour, aquafaba egg and layered the lot with my vanilla chia pudding. They were pretty spectacular and thought they may inspire you for your weekend stack. If aquafaba (liquid from canned chickpeas—don’t knock it till you try it, this stuff is magic) isn’t in your pantry, flax egg or real egg if you aren’t vegan. We are off to look at property today to build our dream house. Stay tuned for a few stories along the way😊

1 aquafaba egg (3tbsp chickpea “water”=1egg)

Whisk dry ingredients. Whisk aquafaba until foamy and set aside. Add milk to dry. If too dry add splash of water. Fold in aquafaba egg and let sit until pan is hot. **I had leftover chia pudding. It’s super fun to stack your pancakes with chia pudding jambut if you don’t have chia pud. Use JAM😄