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On Sunday’s I love to bake!🤍 This lemon blueb

On Sunday’s I love to bake!🤍 This lemon blueberry cake is so fresh, flavourful, moist and delicious and makes the perfect dessert or coffee companion! 🍋The combo of almond milk, lemon juice and zest mimics a tangy buttermilk which literally makes the cake. You could make a lemon glaze or fresh whip cream, or just a dust of powder sugar is perfection with it!

I hope today is restful and rejuvenating for you, exactly how a Sunday is supposed to be!

Enjoy!
Xx
Karlene

Lemon Blueberry Cake
Prep Time: 10 min Cook Time: 60 min Servings: 8
Ingredients:
• 1⁄2 cup unsweetened almond milk
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 cups + 1 teaspoon all-purpose flour,
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon sea salt
• 1 cup fresh blueberries
• 1 stick (about 1⁄2 cup) unsalted butter - softened
• 1/1/4 cup sugar
• 2 large eggs
Direction:
1. Preheattheovento350°F.Spraya9x5- or round cake pan spray with non-stick cooking spray. Line the bottom of the pan with parchment paper. Set aside.
2. In a small bowl whisk together almond milk, lemon zest and juice. Let sit for at least 10 minutes (it will curdle).
3. In a med bowl whisk flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
4. In bowl of electric mixer fitted with paddle attachment,,cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
5. Scrape down sides of the bowl, beat in eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the liquid.
Beat in another third of the flour mixture, then the
remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
6. Transfer batter into prepared pan and smooth top.
7. Bake for 50 to 60 min until the cake is golden brown and toothpick comes out clean. Let the cake cool in the pan for about 10 minutes, then serve

Hello friends- I’m kicking off the first recipe

Hello friends- I’m kicking off the first recipe in my @goop feature with the most flavourful, satisfying, nutritious and delicious red lentil bolognese! Trust me you won’t even believe there is no meat, as the texture and flavors all come together so well. 🤍
If you’ve been looking to add MORE nutrition to your meals- give this one a try, it will not disappoint!

For the full recipe, head to the link in my bio!

Enjoy!
Xx
Karlene

Oh hello May🌸💕!

Although the weather hasn’t quite caught up, May is just all things lovely and such a pretty time of the year-l. You know my love of flowers is deep, I find so much joy and happiness in these beautiful blooms.
As the days warm, and the blooms continue to flourish, I’m looking forward to what May will bring.

Wishing you a beautiful start to the month ahead!
Xx
Karlene

Ps This first pic is a few years old from @floralista, and I just love it so much!

Ok here we go week!🙏 There are a few staple f

Ok here we go week!🙏

There are a few staple foods that are just so good to know how to make- a good salad dressing, perfect rice/quiona, hearty oatmeal/chia pudding, pasta sauce, smoothies, chicken and a good pot of soup!😍 (well I have more but I’ll start here, lol.)

This tortellini soup is SO easy and tastes absolutely amazing. It’s something you can pull together in under 20 min and serves as the perfect lunch, afterschool/in between sports or dinner with a nice warm toasty loaf of bread, some olives, cheese etc (that’s usually what I do on soup night).

Plus it’s one of those soups that tastes even better as left overs!

Enjoy my friends- and I wish you all a great start to your week!
Spinach Tortellini Soup
Prep Time: 10 min Cook Time: 20 min Servings: 4
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion - small diced
• 2 large carrots - small diced
• 2 large celery stalks - small diced
• 1 teaspoon sea salt
• 8 cups low-sodium vegetable broth
• 2 cups fully packed fresh baby spinach
• 9 ounces cheese or spinach tortellini ( about 1 1⁄4 cup)
• 1⁄4 cup chopped flat-leaf parsley
• 1⁄4 teaspoon freshly ground black pepper
• Fresh grated parmesan - to garnish
Direction:
1. Heat the olive oil in a large pot over med heat. .
2. Add onion, carrots, celery, and salt.
3. Cook for about 10 min, stirring occasionally until softened. beginning to brown. Don’t rush this step, as browning adds a nice depth of flavor.
4. Stir in broth and bring to a boil. Cover and reduce heat to simmer for 10 min.
5. Remove lid and add spinach and tortellini

6. Cook tortellini (usuallyjust simmering for a few minutes).
7. Off heat stir in salt, pepper and parsley. Adjust flavors as desired.

@karlenekarst

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