Get my New Book for Under $1 This Sunday

You want to check out my new book right? Here’s your chance to do it for $.99! Here’s the rest of the details.

This book is filled with easy to make fruit and vegetable sides that taste great. All recipes are Vegan and Paleo, making them also dairy-free. Don’t let these “health” terms steer you away though, you’ve got to try these recipes!

The dishes in this book are easy enough for weekly dinners and so yummy they work great for entertaining, too!

Here are some recipe links for a little peak into the book:

IMG_20170913_202640These baked peaches are so warm and delicious:

https://emmyrokke.com/2017/09/19/baked-peaches-with-walnuts-and-raspberry-sauce/

Rosemary carrots pair great with chicken or at your IMG_20170430_171116 (2)Thanksgiving table:

https://emmyrokke.com/2017/06/21/roasted-rosemary-carrots/

Click on the photo for the link to the book! Remember, it’s only $.99 tomorrow -Sunday- all day! (And anytime after 8pm, $2.99.) You’ll be so glad you grabbed this deal while it lasted!

And as always, thanks for all your support! XOXO

Here’s my other cookbooks, too!

Cherry Pie Protein Shake

Working out and staying healthy are super important to me. I love protein shakes and they’re a great addition to a healthy diet.

This Cherry Pie Shake has such a great flavor and I enjoy it every single time. Enjoy!

Cherry Pie Protein ShakeIMG_20171009_161754

  • 1/2 cup vanilla almond milk
  • 1 cup frozen cherries
  • 1 scoop protein powder
  • 1/2 cup oats (not instant)
  • 1 tablespoon chia seeds
  • 1/4 teaspoon cinnamon

Combine everything in a blender and serve.

Like this recipe? Check out my other books, and watch for more to come!

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Want a paperback copy? Reply in the comments and I’ll send you one!

Pumpkin Pie-Spiced Pumpkin Seeds

Nick loves pumpkin everything. So, pumpkin everything it is!

Have you ever baked pumpkin pie pumpkins at home before? The effort is well worth it and my blog How to Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds) will get your pumpkin roasted and your pumpkin seeds toasted.

Now for the grand finally..  Pumpkin Pie-Spiced Pumpkin Seeds! Why don’t we see these more? Try this recipe at home and enjoy these today.

Pumpkin Pie-Spiced Pumpkin SeedsIMG_20171008_102749

  • 1 cup dried pumpkin seeds
  • 1/2 tablespoon coconut sugar (or preference)
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon coconut oil

Line a piece of parchment paper to the bottom of a baking sheet. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 degrees for about 30 minutes.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

How To Make Pumpkin at Home for All Your Fall Favorites (Starting with Pumpkin Seeds)

Pumpkin Spice or Apple Cinnamon, forever the Fall debate. Our house is both, I’m #teamapple and Nick, #teampumpkin.

But just because I don’t love (or really even like pumpkin) doesn’t mean I don’t enjoy the season. In fact, I love Fall. But here in South Florida, we’re lucky if it “feels” like fall by January. So anyhow, we do fall things while overheated and sweating instead of in flannel. Such is life.

Back to it. Let’s make pumpkin! It’s easy to do and eating fresh pumpkin is beyond healthful. Here’s how and a recipe for those seeds:

How to Make (Bake) Pumpkin at Home

  1. First, cut out the stem and discard. IMG_20171007_082515 (1)
  2. Next cut it in half. (If you have a problem cutting all the way through it, you can pull the pieces apart at the end.)
  3. Next, take out the guts. Yes, this is the gross part. But you can roast the seeds and yum, you should.
  4. In a glass pan, place the pumpkin halves and 1/4″ water, flesh
    IMG_20171007_085239
    Ready for the oven

    side down, and bake for 1 1/2 hours at 375 degrees. You know when it’s done because the skin is a little burnt and the you can easily pierce the inside with a fork. (It should be a mashable texture.) Let cool.

  5. From here, you scoop out the insides, separating flesh from skin and mash it. (Use a food processor or a masher for this.) Prepared pumpkin lasts 6-8 months in the fridge and can be frozen too, for the off season.

Homemade Baked Pumpkin Seeds

You know those nasty guts you just pulled out of the pumpkin? Well those seeds, those seeds are yummy. Here’s how to clean them up and prep them for the oven:
IMG_20171007_083223

  1. First, rinse them in a strainer. Try to get most of the orange pumpkin slime off, but honestly, a little is good IMG_20171007_090855for flavor.
  2. Next, lay them out on a baking sheet that’s covered in parchment paper. (Pumpkin seeds are very sticky.)
  3. Let dry for several hours, overnight if you can.

 

Sweet Pumpkin SeedsIMG_20171008_094646

  • 1 cup pumpkin seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon coconut sugar (or vegan preference)
  • 1/2 teaspoon cinnamon

For baking, again line a piece of parchment paper to the bottom of the pan. In a bowl, combine the pumpkin seeds, oil, and seasonings. Add the pumpkin seeds to the lined pan and cook at 300 for about 30 minutes.

For Pumpkin Pie-Spiced Pumpkin Seeds, click the link. Yay, Fall!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

My Next Book is a Paleo/Vegan Mashup, and You’re Going to Love it

Paleo and Vegan are very different diets. But the truth of it is that there is a common space that very much so applies to vegans, and to people who eat paleo.

IMG_20170921_181653

In fact, if you take the Paleo diet, subtract the animal products, including honey, then you have a Vegan diet. Paleo includes lean meats, red meats, bacon, seafood, and eggs. It otherwise includes fruits, vegetables, seeds, nuts, and oils, and foods made from them.

A vegan diet includes anything and everything that isn’t derived from an animal. This includes soy. I don’t do soy.

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So, this book is the perfect combination of animal, and plant and without “processed” ingredients and, of course, no soy.

My favorite part about Vegan is it includes all produce, because Paleo excludes some. And my favorite part about Paleo is that it also includes (some) animal products and honey, which are no-nos for the Vegan diet. fruit-and-veg_1050x600

This book is full of fruit and vegetable sides, all of which are paleo AND vegan. Well, with one exception. I use honey. And I prefer honey to vegan alternatives.

If you are strict vegan, you can use coconut sugar in place of the honey, to make it a truly vegan AND paleo choice. (Otherwise vegans eat cane sugar, other sugars, sweeteners, and things like agave.)

Enjoy these recipe links below for a sneak peak into the book:

https://emmyrokke.com/2017/07/05/roasted-pepper-brussels-sprouts/

https://emmyrokke.com/2017/07/28/almond-butter-ants-on-a-log/

https://emmyrokke.com/2017/06/05/honey-sweetened-skillet-pineapple/

Watch for this books release and thanks for your continued support! XOXO

Like these recipes? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Baked Peaches with Walnuts and Raspberry Sauce

Believe it or not, cooking and working on my books on the road is much easier than you may think. Without “my” kitchen, and “my” typical surroundings, I have to make new things, and create from whatever is available to me.

This sparks so many new ideas, and I love what I’ve come up with so far. One of my favorites from my most recent travels, read: when we fled FL to escape Irma, were these baked peaches. I had extra walnuts from dinner the night before, and I have a love for fresh peaches. Plus my MIL LOVES peaches and she’s amazing (in general, and to me as well,) so I’m always thinking of delicious, healthy recipes for her.

These are quick, easy, and so tasty! Plus, they feel, and taste like Fall, so all in all, they’re pretty much perfect. Oh and, they work for any meal including dessert, topping oatmeal, or even as a fresh, and yummy snack.IMG_20170913_202640

Baked Peaches with Walnuts and Raspberry Sauce

  • 2 peaches, cut in half and cored
  • 6 walnuts, broken up
  • 1 tablespoon coconut sugar (or vegan preference)
  • 8 oz of raspberries
  • ½ lemon, juiced

Place the peaches in an oven-safe dish, sprinkle the walnut pieces and the coconut sugar on top. Bake for 20 minutes at 400 degrees. While they’re in the oven, use a small stove top pan for the raspberries and lemon juice. Smash the berries and cook on medium-low for about 10 minutes. Set aside.

When the peaches come out, spoon the raspberry sauce on top, and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

 

How To In the Kitchen: Roasted Garlic

Roasted garlic is such a staple in my household, and I always need it on hand. I love to make big batches of it, and then freeze in small batches. Here’s how.

Remember, my batch is huge, so I will give you a nightly recipe, too.

Roasted Garlic (Bulk):

IMG_20170719_113924
Ends and discarded cloves in the bowl (left,) and ready for the oven in the pan (right.)
  • 3 lbs garlic, deskinned and, ends cut off
  • 1/2 cup oil ( I used avocado)
  • large pinch of salt and pepper

Add garlic, oil, and salt and pepper to a glass baking pan, cover, and bake about an hour at 350°. It’s done when you can easily insert a fork into it, and it’s beginning to turn golden brown.

Roasted Garlic:

  • 5-10 cloves garlic, deskinned, and ends cut off
  • drizzle of oil ( I used avocado)
  • dash of salt and pepper

Add garlic, oil, salt and pepper to a small oven safe dish, and cover. Cook at 350° for about 45 or until you can easily insert a fork into it, and it’s beginning to turn golden brown.

Storage:

There’s a few ways you can do this. Choose whichever works best, depending on your usage.

-store in freezer containers, preferred size

-store in freezer bags, preferred size

-freeze into ice cube trays, individually, and then pop them out (of the trays) and into freezer bags, for a portioned amount whenever you need it

The prep, roasting, and storage for this is so worth it. I use inordinate amounts of garlic while cooking, and it still lasts me months! Leave any questions in the comments. Happy Cooking!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Sweet Potato and Sausage Hash

It’s late on a Saturday and I haven’t even thought of dinner yet. Yup, it’s one of those days. I knew I wanted something with lots of vegetables and I knew I wanted something easy but delicious.

Sweet Potato Hash was it. My hubby chopped everything, I cooked it all off, and dinner was done. Yum.

The best thing about this dish? You can eat it for any meal. Enjoy!

Sweet Potato and Sausage Hash

  • 3 tablespoons coconut oil
  • 3 sweet potatoes, washed and cubed
  • 2 turkey sausages, sliced
  • 1 onion, chopped
  • 1 bell pepper (anything but green), chopped
  • 3 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder

In a skillet pan on medium heat, add 2 tablespoons coconut oil and the sweet potatoes. Cook for 10 minutes, stirring occasionally.

Add the additional tablespoon coconut oil, the onion, bell pepper, and garlic. Stir and cover. Continue cooking for 10 minutes. Add the seasonings and sausages and cook one minute.

If you like this recipe, check out my books!


Want a paperback copy? Leave a comment and I’ll get it in the mail for you!

Delicious Dairy-Free Paleo Mashed Potatoes

This recipe has two ingredients I bet you never thought to add to your mashed potatoes, chopped onion and vegetable broth! My mashed potatoes are too good and are a must add to your Thanksgiving table.

Emmy’s Mashed Potatoes

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot. Yum!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!