DIY 4 Ingredient Poison Apple Recipe from Simply Delicious Food. Apples, corn syrup, water, sugar and gel food coloring. I like this site because they have the best conversion site. For more unique Halloween party food go here.

I have never used gel food coloring.I usually use paste food coloring (never liquid) because it’s more vivid and lasts FOREVER. You can get it at Michaels using a coupon.

But here is Martha Stewart’s Foof Coloring 101

Liquid Gel

  • Liquid gel gives a deep, rich color without thinning and blends well. It is available online and in specialty stores.


  • Liquid is the most familiar form of food coloring. It gives the weakest color compared to other types of food coloring and, because of its liquid consistency, it will thin out whatever it is being mixed with.


  • Gel-paste gives deeper, more vivid colors than gel or liquid. It is very concentrated and should be used in very small quantities.

Powdered Food Coloring

  • Powdered food coloring is very concentrated. It can be combined with sugar to decorate cookies, and with lemon extract to paint onto iced cookies (just roll cookies in it to color them).


The perfect dish for a chilly weather:

African Chicken Peanut Stew! 

  • 2-3 pounds chicken breasts
  • 3 Tbsp olive oil
  • 1 large yellow or white onion, sliced
  • A 3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly
  • 2-3 pounds sweet potatoes, peeled and cut into chunks
  • 1 15-ounce can of crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 Tbsp ground coriander
  • 1 teaspoon cayenne, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup of chopped cilantro

Heat the olive oil in a large soup pot set over medium-high heat. Salt the chicken breasts, pat them dry and brown them in the oil. Don’t crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

Sauté the onions in the olive oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. 

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice. 

(recipe adapted from

Mexican Spaghetti Squash by Taralynn McNitt

I love tacos and pretty much anything that is Mexican. I could it every single day! Therefore when Taralynn posted the recipe for Cheesy Taco Spaghetti Squash a part of me died inside. It is seriously so good fast and health wise! I could eat this 24/7 and never get tired of it. Plus I have fallen in love with spaghetti squash recently so it feeds my fire of love for spaghetti squash. 

This is seriously so good. I’m looking at this picture right now and anticipating this for dinner tonight. I am so excited for this party in my mouth!

I didn’t change her recipe too much, but I did alter some aspects. 

*It calls for one onion and I probably use about 1/4 to 1/2 of an onion*

*The 2 jalapeños that are seeded and diced, I leave the seeds in I like it extra spicy*

*Instead of Mexican cheese I use cheddar cheese, I don’t really taste a difference between the two of them and cheddar cheese is always in my house so instead of buying a new package I use what’s here*

*I top it with more cheese and 1/2 an avocado*

So really her recipe was perfect as is, just some changes to make it a little more me! I’m basically just not an onion person, but definitely a spicy person. I highly recommend that you try out the recipe because it is ah-may-zing! So good. 



HOMEGROWN Life: What We Learned From Our Year Without Groceries

By Farm Aid and

en a year now since we started our year without groceries. We learned a lot in that year. We are definitely healthier, but also we’re happier. Our relationship with each other is stronger as we’ve had to learn how to really work well together.


Tandoori Cauliflower With Indian Spiced Quinoa

Oh My Veggies writes:

A few months ago, Kiersten and I were discussing all of the various shapes and forms that cauliflower takes on — usually replacing some sort of meat-stuff. Cauliflower burgers, wings, even steaks!

Today, we have a whole roasted cauliflower. My life is complete.

This Tandoori Cauliflower with Indian-Spiced Quinoa was inspired by the popular Indian dish Tandoori chicken, specifically the version found on the fantastic food blog Simply Recipes.

The list of ingredients is long, I know — but please don’t be intimidated! Most of the ingredients are spices you probably already have in your cupboard. And if you need to buy any, be sure to check out the bulk section at your local well-stocked grocery store. You’ll no doubt save gobs of money that way.

Find the recipe here

Today my friend came over and we made a FAT FREE FLOUR LESS CARROT CAKE. Whole cake is 1pp on Filling and Healthy Weight Watchers Carrot cake 400g ground oats 10 tbsps of sweetner 1 tsp of baking powder 1 tsp of bicarbonate 2 tbsps of ginger or mixed spice or 1tbsp of each 350g grated carrot 2 bananas mashed 2 grated apples 4 eggs Small tub quark 1 sachet of white chocolate options Blitz oats until you make flour Add ginger or whatever spices you are using. Bicarb, baking powder and sweetner In another bowl, add mashed bananas, grated apples and eggs and mix well Add grated carrots to the banana mixture and mix well Stir oat mixture into carrot mix Divide into 2 tins and bake at 180 degrees or 160 degrees in fan oven for 45mins to 1 hr When cool, mix quark with 1 tbsp sweetner and the sachet of options and spread between the cakes or you could make in one tin and spread mixture on top. Don’t over cook!!! My oven is quote potent fan one. 160 and 45 mins is just right x