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 Sloane's Kitchen

Making meals from whatever is in my kitchen for a plant-based living. 

Gluten-Free & Perfectly Fried Mozza Balls

12/18/2021

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Ingredients: 

Gluten-free bread crumbs/coating of your choice, plain. 
Argentinian chimmichuri seasoning
Sizzling pepper blend seasoning
Black pepper seasoning
12 mozzarella balls
2 largs eggs (for wash) 

Pan with oil of choice, I personally like to use avocado oil as the smoke point is higher. 
Directions: 

1. Heat up oil fully, not boiling. 
2. While oil is heating, cover your mozzarella balls with egg and roll them in your bread crumbs/coating. 
3. Drop in the oil and fry for just a couple of minutes until golden brown. 
​4. Enjoy and dip in marinara or salsa! 
​
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Spring Cucumber Salad

3/5/2021

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Ingredients: 

1 cucumber, sliced
5-6 strawberries, diced
1/2 broccoli crown, sliced florets
1/2 carrot, sliced
1/2 striped bell pepper (or bell pepper of choice)
Goat cheese for topping
Walnuts for topping
Sir Kensington Pepperocini Italian dressing
Mixed peppercorn for topping 

Directions: 

1. Wash & cut, sliced, and dice all veggies and fruit. 

2. Place in medium mixing bowl and mix with dressing and mixed peppercorn. 

3. Crush walnuts and add goat cheese. Mix a few times and plate. 
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Cajun Sausage

10/6/2020

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Ingredients: 


1 North Country Smokehouse (or Sausage of choosing)
2 Whole wheat tortillas 
Earth Balance butter for tortilla browning 
2 Slices of smoked mozzarella cheese 
2 tbsp red pepper hummus 
Mustard for topping 
Directions: 

1. In a medium frying pan or cast iron griddle, brown your tortillas. 

2. After tortillas are browned, place a halved sausage on the griddle and brown. 

3. While sausage halves are cooking, place hummus on your tortillas. 

4. Once sausage halves have been cooked, place them on top of your hummus and top with cheese and mustard, let cool for two minutes and enjoy! 
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Light & Creamy Peanut Butter Fluff

8/7/2020

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Ingredients: 

1 can of Miss Jones cream cheese frosting
2 tbsp PB2 powdered peanut butter
2 tbsp Forager cashew yogurt
1 tbsp honey or maple syrup
​Pinch of salt
Directions: 

1. Whip your frosting first, or this fluff turns chunky! 
2. Add remaining ingredients with frosting into a bowl and whip until smooth and creamy. 
3. Put it on your favorite foods. 
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Pork Spring Roll

7/24/2020

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Ingredients: 

6-8 vegan eggroll wraps
shredded bell pepper
shredded carrot
shredded bok choy
shredded broccoli
shredded celery
fresh garlic, smashed and diced
fresh basil
fresh sage
Shredded pork tender loin (crockpot and made the night before.)
2-3 strips of bacon, diced
​Oil for cooking rolls in
Directions: 

These are easier to make with a grater for shredding, otherwise you're spending 20 minutes alone cutting up veggies. 

1. shred all veggies and sauté them in a little oil until cooked but crunchy. In the last minute or two of cooking your veggies, put your sage, basil and garlic in last. Once finished, set aside to cool. 

2. Using the same pan, cook your bacon, cut into small strips (diced) before cooking. Set aside to cool once finished and add oil to your pan and heat to 350 for egg roll cooking. 

3. Place egg rolls in a diamond shape and place ingredients diagonally across. Fold the bottom up and sides in then roll over. Like an envelop. Place in your oil and cook until crispy, golden brown. Let cool and enjoy! 
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Tropical Salad

4/12/2020

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Ingredients: 

4 types of different lettuce, chopped
1/8 cup parmesan cheese (I use Follow Your Heart)
6 yellow cherry tomatoes, halved
4 large strawberries, sliced
1/4 green bell pepper
1/4 celery strip, sliced
Chipotle vinaigrette for dressing
Cracked black pepper  
Directions: 
  1. Wash and chop all vegetable and fruit ingredients. 
  2. Place in a bowl & enjoy
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Garlic 'N Herbs Pan Fried French Fries

3/14/2019

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Ingredients: 

1 large potato (any kind EXCEPT!!! Russet brown potatoes)
1-2 medium sized cloves of organic garlic
2 tbsp organic avocado oil (For frying the potatoes in your pan)
1 tbsp organic whole black peppercorns 
1 tbsp organic Chimichuri seasoning (Whole Foods)
1 tbsp organic basil 
2 tsp Himalayan pink salt 
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Directions: 
  • Place your oil in a medium frying pan on medium heat. (Too high of heat damages and diminishes vitamins and minerals in food.)
  • While your pan and oil are heating up, wash your potato and cut lengthwise until you have cut long pieces of potato that resemble French fries! :)
  • Place them in the pan before any of your other ingredients. While your potatoes cook and brown; take your garlic and place it under your knife, pressing on your knife smash your garlic to release the peel. Remove your peel and dice your cloves of garlic, set aside. 
  • DONT FORGET TO CHECK YOUR POTATOES EVERY TWO TO THREE MINUTES TO STIR AND FLIP THEM. 
  • Next, add your seasonings, minus the garlic and black peppercorn to your French fries and stir/flip your fries to ensure a nice even coat over every potato slice. 
  • While your fries are continuing their crisping, take your peppercorn and use the bottom of the bottle to crush it. Mix your garlic and freshly crushed peppercorn together. 
  • When your fries are roughly 1-2 minutes from being done, throw that garlic and peppercorn in the mix! (Garlic always goes in last to preserve its antioxidants and allicin content. Over cooking garlic will diminish both of these along with other vital vitamins and minerals it provides.)

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Maple Almond Butter Frosting

8/4/2017

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INGREDIENTS:
1/2 Cup Maranatha maple almond butter
2 tbsp. Kerrygold unsalted butter, softened
3 tbsp. Unsweetened almond milk
1 1/4 Cup Wholesome organic confectioners sugar
1 tsp. organic Madagascar vanilla extract
1/2 tsp. Himalayan pink salk
1 tsp. ground nutmeg
1 tsp. unfiltered, raw honey ( I use local)
DIRECTIONS:
In medium mixing bowl combine all ingredients and mix well until creamy texture forms. Can be made into a glaze or frosting.
**If too thin, add 1 tsp. confectioners sugar until desired thickness.
**If too thick, add 1 tsp. almond milk.
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FACTS:
SERVINGS: 24
SERVING SIZE: 1 slice of cake loaf
ENERGY: 65.3
TOTAL FAT: 4.4G
CHOLESTEROL: .8MG
SODIUM: 11.6MG
POTASSIUM: 5.9MG
TOTAL CARBS: 5.6G
WHAT DOESN'T COUNT: 1.1G
WHAT COUNTS: 4.5G
NATURAL SUGARS: 4.4G
GAINS: 1.8G
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    Food for Thought

    I wanted to create foods that were the same great food we love only made with real, wholesome, natural, and some organic ingredients. Same favorite recipes but the organic approach without sacrificing taste. I want to show the world that you can have your cake and eat it too!

    Cheers to changing the way we view and consume food. 

    ~Sloane

    Categories

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Reclaim the Body You Were Born In. 


Hours

Session Hours
Monday-Thursday:
​ 8am-3pm
Friday:
​8am-2pm
Contact Hours:
Monday-Friday
8am-6pm
Closed:
Saturday & Sundays

Telephone

737-781-3349

Email

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