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Potato and Chorizo Tacos

Potatoes and chorizo or chorizo con papas are traditionally a breakfast dish, but I see no reason why this couldn’t be a good lunch or dinner option. 


▢1 tbsp. Coconut oil optional
▢1 cup Onion white, minced
▢3 cups Potato peeled, diced
▢1 cup Vegan chorizo, cooked (see note)
▢12 Corn tortillas
▢1 cup Your favorite salsa


1. Heat 1 tbsp. of oil in a large sauté pan at medium-low heat. Add onions and cook until soft and translucent, about 10 min. It’s ok if they brown a little bit.

2. While the onions are cooking, place your cut potatoes in a small saucepot with salted water. Bring the water up to a simmer at high heat. Lower heat to medium and let the potatoes cook for 5 minutes.

3. Drain the potatoes and add them to the pan with the onion. Turn heat up to medium-high. Cook potatoes and onions for 5 minutes or until the potatoes begin to brown. Add more oil if necessary.

4. Add cooked chorizo to the pan and mix well. Cook for one more minute.

5. Season with salt and pepper.

6. Serve with warm tortillas and the salsa of your choice.

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Nutritious and simple to make bread recipes

homemade bread is quite easy to make, even for beginners. But if you’re somewhat of a bread expert, you can always try recipes that require a bit of skill and technical know-how. So fire up the oven and try the following homemade bread recipes.


No-Knead Bread

No-knead bread is not only convenient but also requires very few ingredients and equipment. It is also a perfect recipe for people with little to no experience baking. The preparation of the dough itself takes no more than five minutes.


6 1/2 cup all-purpose flour
3 cups warm water
1 cup hot water
1 1/2 tablespoons yeast
1 1/2 tablespoons salt


In a mixing bowl, combine warm water, flour, yeast and salt until the mixture is sticky.
Let the dough rest in a warm area (near the stove or a preheated oven) until it doubles in size.
Refrigerate the dough for a minimum of four hours. You can also keep it refrigerated for several days.
Take out the dough and mold it on a floured surface according to the desired shape.
Let the dough rest. It should continue to expand. As it rises, preheat the oven to 450 degrees Fahrenheit.
When the dough is ready, make even horizontal or diagonal cuts across the surface. Transfer it onto a pizza stone or a cast-iron pan.
Place the stone or pan atop a broiler pan to create steam as the dough bakes. Steam keeps the bread crispy on the outside and fluffy on the inside.
Bake the dough for 40–45 minutes or until golden brown.

Seeded flatbread

Flatbread is a type of unleavened bread that only requires flour, water and salt to make. It is extremely versatile, as it can be served alongside meat, chicken, salads or dips. Plus, you can also introduce flavor and crunch to the classic flatbread by adding various seeds.


2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 teaspoon sugar
1/3 cup mixed seeds (sunflower, sesame, mustard, coriander)
2 scallions, sliced
1 cup buttermilk
4 tablespoons olive oil
1 teaspoon salt


In a mixing bowl, combine the dry ingredients. Add the seeds and scallions.
Make a well in the center of the bowl and add the buttermilk. Stir the mixture until a dough forms and you can shape it into a ball.
Let the dough rest for 30 minutes.
Heat the oven to 300 degrees Fahrenheit.
Set the dough on a floured surface and divide it into four. Use a rolling pin to flatten out each piece until it is 1/8–1/4 of an inch thick.
In a cast-iron pan, heat a tablespoon of olive oil. When the oil is hot, add a piece of dough. Cook for about three minutes. Flip and cook the other side for three minutes more.
Repeat the process for each piece of dough.
Transfer the flatbreads onto a baking sheet. Sprinkle salt to taste.

Potato peel focaccia

This recipe introduces a clever twist to the classic Italian focaccia by using potato peels.


1 cup potato peels
4 cups all-purpose flour
1 tablespoon salt
2 tablespoons yeast
4 tablespoons olive oil
2 teaspoons butter


Boil the potato peels for 20–30 minutes or until tender.
In a mixing bowl, combine flour, salt and yeast.
Blend the peels and the remaining cooking water into a puree.
Pour the puree into the dry ingredients. Mix until a dough forms. Cover the bowl using plastic wrap or a large enough lid. Refrigerate the dough for at least 12 hours.
Use olive oil to grease two large pie pans. Separate the dough into two equal pieces and knead each piece into a ball. Let the dough balls rest until each piece has filled its pan.
Heat the oven to 425 degrees Fahrenheit and drizzle the dough balls with olive oil. Sprinkle salt to taste.
Bake the dough balls for 25 minutes or until golden brown.
Remove from the pans and let it cool.

There is nothing quite like slicing into a piping hot loaf of bread to start the day. After all, bread is not only one of the most versatile sources of wholesome calories but also a powerhouse food. Fortunately, homemade bread is not only easy to make but also ridiculously delicious. It is also extremely versatile, as it can be paired with practically any dish, jam or spread.

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Plant-Based Burrito Bowl Recipe

Plant-Based Burrito Bowl Recipe

I used to love a good burrito bowl from Chipotle. However, since changing to healthier foods and recipes, and cooking from scratch at home, I have been loving to experiment in the kitchen and learning different ways of making my own burrito bowls and recipes for my family. I love the fact that I can add the ingredients freshly made which adds to the nutrition of this recipe. This bean dish is bursting with flavor, especially when topped with homemade pico de gallo. You can also wrap this with brown rice in a whole wheat tortilla or make tacos with some tortillas or choice of anything you prefer with this. Or go crazy and make enchiladas out of it, pouring enchilada sauce over the top and baking makes for a delish meal! Here you can follow the recipe and add any other ingredients you like.

Plant-Based Burrito Bowl


1 medium red onion, chopped
3 cloves garlic
1 cup, packed and chopped kale
1 cup carrots, coarsely chopped
2 cans low sodium black beans, drained and rinsed
1 can low sodium diced tomatoes
1 cup salsa
3 tsp chile powder
1 tsp cumin


Combine onion, garlic, kale and carrots in a food processor and pulse until everything is chopped pretty small. In a large saute pan, cook the veggies in a few tablespoons of water until very tender, about 10 minutes.
Add the beans, tomatoes, salsa and spices and stir well to combine. Simmer for 15-20 minutes, giving it a stir every few minutes.

To assemble a Burrito Bowl:

Put some cooked brown rice in a bowl. Next, add the bean mixture. Top with fresh pico de gallo, tofu sour cream, and/or guacamole if desired. 

I hope you enjoy! & Feel free to let me know how you like this recipe.

If you would like to receive all of my homemade recipes the minute, they go live subscribe to my email list! Thank you for stopping by! Take care. -Maria J- The Naturally Blooming 💚

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Further Reading

Sourdough Herb and Cheese Rolls

Fluffy, sourdough, biscuit dough smothered with herbed butter and cheese, rolled up and baked until golden. These are a delicious side to your favorite soup or serve them as an appetizer. It’s hard to stop at one.


Sourdough Roll Dough

  • 1/2 cup fed sourdough starter
  • 1/2 cup water
  • 4 cups flour – I use freshly-milled hard wheat.
  • 1/2 cup melted coconut oil
  • 1 tbsp honey
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 1⁄2 cup room temperature butter
  • 1 tbsp finely chopped fresh sage
  • 1 tsp finely chopped fresh rosemary
  • 1 tbsp finely chopped thyme
  • 2 cups of caramelized onion (5-6 medium onions raw)
  • 2 1⁄2 cups of grated cheddar cheese


  1. In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball.
  2. Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap.
  3. Allow to rest in a warm place overnight or up to 24 hours.
  4. Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands.
  5. Cover it with a tea towel and put it in a warm place for about an hour.
  6. While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally.
  7. In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well.
  8. Lightly dust the counter with flour, then roll out the dough to about 1/4-inch thickness.
  9. Add herbed butter to the dough and spread evenly.
  10. Evenly distribute caramelized onions over the dough, then sprinkle over the 2 1/2 cups of grated cheese.
  11. Roll the dough up as tightly as you can. Pinch the ends into the main roll.
  12. Slice to make 12-14 sourdough savory rolls.
  13. Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme.
  14. Allow them to rise in a warm spot for about 1/2 hour to 1 hour while your oven preheats.
  15. Bake them in a 375-degree oven for 20-25 minutes.
  16. Allow them to cool a bit and enjoy!

To Caramelize Onions

  1. Slice 5-6 medium sized onions (900g raw onion) thinly.
  2. Warm oil and butter in pan on medium high.
  3. Stir to coat onions in the oil. Cook, stirring every few minutes.
  4. After 15 minutes, sprinkle some salt over the onions (also 1 tsp sugar, if you desire).
  5. Cook for 30 mins to an hour, stirring them every 1-2 minutes.
  6. After the first 20-30 minutes, you may want to lower the stove top temperature.
  7. Allow to sit and then scrape, let them sit, and then scrape… until the onions are a rich brown color.
  8. Add balsamic vinegar at the end, if you enjoy the extra flavor.


  • The longer the herbs sit in the butter mixture, the more the flavor will deepen and develop. I recommend doing this early on in the baking process.
  • Brush the buns lightly with an egg or cream wash to give the buns a shiny, crusty glaze.
  • Since you’re going to all the effort, caramelize extra onions for toppings on other things like burgers, stir fry, sandwiches etc.!
  • If you don’t have fresh herbs, you can substitute with dried herbs. Use 1 tsp sage, 1⁄2 tsp dried rosemary, and 1 tsp dried thyme.

How to Make a Sourdough Starter from Scratch – The Naturally Blooming

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How to Make Sourdough English Muffins

Sourdough English Muffins Recipe

Learn how to make healthy and delicious sourdough English muffins with this simple step-by-step recipe.


  • 2 1/2 cups flour
  • 1 cup water
  • 1/2 cup fed sourdough starter
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • coconut oil


1. The night before you want sourdough English muffins stir in a glass bowl 2 cups flour, 1 cup of filtered water, stir & add 1/2 cup fed sourdough starter. Watch my sourdough bread blog for more information in this if needed.

2. Cover it with a towel and let it sit at room temperature for 12- 24 hours to allow the sour dough starter to bubble up. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.

3. After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda and stir.

4. Preheat your cast iron skillet or stainless steel pan (well preheated). I find works good too, on low and add a little coconut oil.

5. Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they needed more flour.

Notes: Add a bit more flour, to bubbled mixer to prevent it turning out like pancakes, if sticking on hands you can add a bit of flour to hands.

6. Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.

7. Reduce the heat to low for about 10 minutes so the dough has a chance to rise.

8. Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.

9. Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is full done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.

10. After they are cooked all the way through, slice them open and enjoy!


As with any recipe, the type of flour you use, as well as humidity and quality of the starter will cause each situation to need slightly different amounts of flour. As you get familiar with this recipe you will know exactly how much flour is needed by feel. If your English muffins are turning out like pancakes, you definitely need more flour. They should not be flat. Also, cooking technique does have a lot to do with it as well. The dough needs to hit a hot cast iron skillet, so that it doesn’t stick, but it needs to be quickly reduced so they have a chance to rise and cook through!

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These healthy apple chips are an easy and delicious fun snack for everyone. Try making them with a small heart or shaped cookie cutter and cinnamon, they’re perfect for healthy snacks for the kids on any day. The secret is baking the apples at a low temperature which dehydrates the apples.


  • 4 large apples
  • 1/2 tsp cinnamon
  • 3/4 tsp sugar -optional
  • small cookie cutter


1. Preheat oven to 225 degrees F (110 degrees C). Line baking sheet with parchment paper.

2. Thinly slice apples (about 1/8 inch thick).

3. Cut out apple core from with slice using a mini heart or shaped cookie cutter. Arrange apple slices in a thin layer on baking sheet. Make sure there is room between each slice.

4. Mix sugar and cinnamon together in a bowl; sprinkle lightly over apple slices. (Optional)

5. Bake until apples are dried and edges are slightly curled, 45 minutes to 1 hour. Flip once halfway through baking time. (Bake apple more for crisp chips and less for chewy chips.)

6. Cool completely and store in an airtight container. Use within one week.

Save this recipe for the next time you have a bag of apples! Share with anyone who might want to give this recipe a try as well! 🍎😊

Almond Flour Banana Pancakes

Almond Flour Banana Pancakes
Fluffy almond flour banana pancakes are full of flavor and super easy to make. They’re naturally gluten-free, family-friendly, and perfect for meal prep!


1 cup almond flour
3 tablespoons tapioca flour
1.5 teaspoons baking powder
pinch of kosher salt
1/4 cup unsweetened almond milk
1 Happy Egg Free Range egg
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 banana, 1/3 mashed + 1/2 chopped


In a large bowl combine almond flour, tapioca flour, baking powder and salt.

Gently whisk all ingredients together with a fork.
In the same bowl combine almond milk, one Happy Egg Free Range egg, maple syrup, banana and vanilla extract. Gently stir until everything has come together.

Heat a medium non-stick skillet over a medium heat and coat with butter or coconut oil.

Scoop 1/4 cup pancake batter and pour into the pan to form a small to medium sized pancake.

Cook for 2-3 minutes or until the edges begin to puff and the bottom is golden brown. Flip and cook for another two minutes or until cooked through. Repeat until you have worked through all the batter. Serve + enjoy!


If you don’t have tapioca flour, you can sub in arrowroot or cornstarch! If you are not gluten-free, you can also sub wheat flour for the tapioca.

I hope you enjoy making these tasty pancakes as much as we do! It’s an easy way to make a healthy and happy choice each day.

How to Make a Sourdough Starter from Scratch

Learn how to make a bubbly homemade sourdough starter from scratch.

If you hang around the traditional foods community, chances are you have heard of making homemade sourdough starter from scratch.

Once you’ve experienced homemade sourdough baked goods, store-bought breads and pancakes simply don’t cut it. Sourdough has a depth of flavor that just can’t be found in something made quickly with a packet of instant yeast.


  • Flour (Whole grain wheat, unbleached all purpose
  • Filtered water


1. On day one, mix one cup of flour and one cup filtered water. Stir vigorously, making sure to scrape down the sides and incorporate everything. Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.

On day two, discard half of the mixture and repeat the process. Add one cup flour, one cup water, stir vigorously, and cover.

Why do you have to remove half the mixture? By day four, you would have sourdough starter overflowing from your bowl. Also, removing half ensures the right amount of flour and water is feeding the growing colony of beneficial yeast. If you weren’t discarding half, the half cup of flour wouldn’t be enough to feed them on days three and four. Basically, you would end up with a lot of extra starter by the end of the process, and none of it mature.

Repeat the day two instructions for days three, four, and five.

2. On days six and seven, do the same but feed it every 12 hours, instead of every 24.

By day seven, there should be enough beneficial bacteria and yeast present to bake sourdough bread and other fermented sourdough goodies, like pancakes and english muffins.

You will know it’s working if it bubbles, and doubles in size.


Once your sourdough starter is alive and active, there will be some maintenance to keep it going for years and years.

Storing it in the refrigerator slows down the fermentation process, so one feeding every week, or every other week, is sufficient.

I usually use my starter a couple times per week. If I plan to make pancakes Saturday morning, for example, I pull my starter out of the fridge Friday morning and add flour and water. By Saturday morning it is bubbly and ready to go. I remove the two cups of starter needed for my pancake recipe and put the “master starter” back in the fridge. Since it was fed the day before, it is good to go for another week, or whenever I need it next.


Since the “little guys”, as my kids like to call the bacteria in the starter, are active at room temperature, they will have to be fed more often if kept in this state.

If you leave your starter out on the counter, you will need to add flour and water every day. You will also have to be baking daily to use up all that starter.

Most people probably won’t use the starter quite so much, unless you own and operate a bakery. I would recommend storing it in the refrigerator between uses.

Homemade Thumbprint Cookies

Thumbprint Cookies Recipe

I filled these cookies with strawberry and apricot jam, but you can fill them with just about any flavor you like.

Servings: 20-24 cookies

  • Ingredients
  • 6 3/4 ounces (1 1/2 cups) all-purpose flour, plus more for rolling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine kosher salt
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 4 2/3 ounces (2/3 cup) granulated sugar, plus more for rolling
  • 1 large egg
  • 1/2 tablespoon vanilla bean paste
  • 1/3 cup jam, hazelnut spread, or store-bought dulce de leche
  • Feel free to use your favorite flavor of jam in these cookies. I think they would be delicious filled with some homemade lemon curd too!
  • Make sure not to overbake the cookies, I find that 12-14 minutes at 350°F (177°C) is the perfect amount of time.


In a large mixing bowl, stir together flour, baking powder, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sugar and beat at medium speed until light and fluffy, about 3 minutes.

Beat in the egg and vanilla bean paste on medium speed for 30 seconds. Scrape down the sides of the bowl using a silicone spatula. Turn the machine off.

Add the flour mixture and beat at very low speed, scraping the side of the bowl occasionally, just until the flour is mixed in and the dough is smooth, about 30 seconds. Wrap dough in plastic wrap, pat it into a 7-inch square and refrigerate until chilled and firm, at least 1 hour.

Using a small ice-cream scoop, measure a 1/2 ounce spoonful of the dough and roll them into balls. In a small bowl, add 1/2 cup of granulated sugar. Roll the balls in the sugar and transfer to the prepared baking sheets. Using your thumb or the round end of a wooden spoon, make an indentation in the center of each cookie. Spoon each indentation with 3/4 teaspoon of either jam, hazelnut spread, or dulce de leche.

Using a slotted turner, move the cookies from the baking sheets onto a cooling rack. Serve immediately and Enjoy! 🙂

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