Recipes – Mary Taylor

Bacon & Chicken Spinach Salad

September 18, 2020

by itsmarytaylor with No Comment Cooking food Recipes

Have you ever just thrown a bunch of food together and it actually turned out amazing?! This was exactly one of those times! I love eating salad but only when it’s filled with pretty much everything besides the kitchen sink. This recipe is seriously so easy and delicious. It’s also packed with amazing nutrition and healthy ingredients!

To read more about my recipes and why I create them the way I do (without specific measurements, times, and temperatures) check out this blog post.

Here’s what you need:

Spinach
Cooked and sliced chicken (we made ours in our Crockpot express – check it out here)
Crispy bacon
Chopped apples
Feta chunks
Fresh squeezed lemon
Sunflower seeds
Pumpkin seeds
Sesame seeds
Linseeds
Olive oil (we love garlic flavored olive oil because it gives it extra flavor and a kick – plus, garlic is great for your immune system)

Like all other salads, just mix it all together and ta-da! How easy is that?!

What’s your favorite salad to make at home? Post a picture of your salads to your stories on Instagram and tag me (@its.mary.taylor) so I can see and share it to my story too!

If you make this recipe, please tag me on Facebook or Instagram so I can see your creations!

If you enjoyed reading this and would like more information on home, lifestyle, advice, tips, tricks, and more, follow me on Instagram @Its.Mary.Taylor and on Facebook at Mary Taylor! I can’t wait to see you there!

Signing off,

Mary Taylor <3

DIY Eco-Friendly Products You Can Make At Home

September 11, 2020

by itsmarytaylor with No Comment AD Eco-Friendly Recipes

I’ve always been interested in living as eco-friendly as I possibly can but the last few years I have been even more committed to making it part of my lifestyle. This year we ditched single-use paper towels, tissues, baby wipes, makeup removing wipes, and so much more! We are even in the process of getting rid of liquid soaps. Love eco-friendly ideas just as much as me? You can check out my Eco-Friendly Home Swaps blog here!

This blog post contains affiliate links. I may make a small commission from purchases you make from this blog but I cannot see who purchases you what. You are NOT charged anything additional for using my links. It helps me continue to provide you with fun and interesting blog posts, shopping tips, and suggestions. Thank you for your support.

Not only can you reduce your grocery bill and weekly spending by creating your own products at home, you can also help the planet! Did you know that more than 552 million shampoo bottles could be ending up in landfills every year?

Here are a few simple eco-friendly home recipes you can easily make from home!

Check out my Amazon list for where to buy some of the ingredients and “tools” (spray bottles, jars, etc), you’ll need to make these eco-friendly products at home!

All purpose cleaner: You’re going to be shocked at how easy this recipe is! You can read the full blog with the recipe here.

Conditioner with apple cider vinegar: Did you know that apple cider vinegar stimulates hair growth and prevents hair loss? It also has antibacterial and antifungal properties. You can make your own apple cider vinegar conditioner by adding apple cider vinegar and water to a spray bottle. After shampooing, spray the apple cider vinegar mixture into your hair and wait one minute. Then, rinse it out! If you want to make it smell better, add a few drops of your favorite essential oils. Please make sure you’re using pure essential oils without synthetics – especially when applying to your skin in any way.

Dishwashing tablets: Here’s what you need:

2 cups of baking soda

2 cups of sodium percarbonate or washing soda

½ cup of citric acid

½ cup of white vinegar

20 drops of essential oil

(Optional) ½ cup of salt

Mix your dry ingredients then add your vinegar slowly. Mix well and add essential oils of choice (some great options include: lemon, peppermint, tea tree, cinnamon, and lavender). Place your mix into an ice cube container and let sit for 24 hours until hardened. Be gentle when using them as they won’t be as tough as the ones you buy from the supermarket.

Bug spray: All you need to make your own bug repellent is 30 drops of essential oils, witch hazel, water, and alcohol (rubbing alcohol or vodka)! Some good essential oils for bug spray include: lavender, lemon eucalyptus, citronella, lemongrass, peppermint, and tea tree. Find these oils on Amazon here. If you’re NZ or AUS based and would like help finding where to purchase these products, please reach out to me via Instagram. Please make sure you’re using pure essential oils without synthetics – especially when applying to your skin in any way.

Which of these were your favorite eco-friendly products that you can make at home? I plan to add even more tips and suggestions for DIY eco-friendly products so don’t forget to pin this blog post and come back later to find more ideas and inspiration.

If you make this recipe, please tag me on Facebook or Instagram so I can see your creations!

Signing off,

Mary Taylor <3

Fact check me:

https://unwrappedlife.com/blogs/blog/the-case-for-plastic-free-shampoo-and-conditioner

Apple Cinnamon Roll Bites

August 28, 2020

by marytaylor with No Comment food Recipes

One thing I miss about living in Encinitas is the local bakery and Cinnabon. I am not going to lie, Cinnabon is definitely a guilty pleasure of mine. And although my homemade apple cinnamon roll, pull apart “bread” isn’t the same, it IS delicious and super easy to make (which kind of just makes it that much better, right).

This is the perfect homemade cinnamon roll recipe if you don’t have premade dough (or crescents) handy and you don’t have any yeast. You can even use this same recipe and roll out the dough, fill with apples, and place in the oven the same way but more “cinnamon roll looking.” The “pop open” premade “cans/jars” aren’t really common here so I had to find something that I could easily make with what I already had at home.

To read more about my recipes and why I create them the way I do (without specific measurements, times, and temperatures) check out this blog post.

Here’s what you’ll need:

Print Recipe

Apple Cinnamon Roll Bites

Who doesn't love cinnamon sugar and butter with apples and buns?! Yum!

Equipment

Oven

Ingredients

Apples Sliced or Diced
2 cups Flour
1 tbsp Baking powder
Salt
1/2 cup Butter Cold - Cubed
Butter Melted
Brown Sugar
Cinnamon
Granulated sugar
Icing sugar
Milk
Cream cheese

Instructions

First, combine flour, baking powder, and salt into a bowl and mix it together. Sometimes I like to add in a bit of extra sugar and cinnamon to the recipe so I add it directly to the dough.
Then, cut in cubes of butter and add it to the bowl. Make the bits of butter as small as possible.
Gradually stir in milk until the dough comes together (be careful that it doesn’t get too wet and sticky - if it does, just add more flour)
Preheat oven (350 degrees F - if you like to know that kind of stuff) and grease your pan with butter.
In a medium bowl, mix together granulated sugar, brown sugar, and cinnamon.
Cut apples into thin slices. Optional: squeeze lemon juice onto the slices and mix well.
Now, this part is kind of up to you, I like to reduce the number of bowls I use so I do this next part in the greased pan but you can also do this in a separate bowl.
Melt butter (either just add extra to your existing greased pan or have a separate bowl), make small balls of dough, and roll the dough balls into the melted butter.
Then, roll the dough balls in the cinnamon and sugar mixture until they’re well coated.
Line the bottom of the buttered pan with apples and/or place apples inbetween the dough balls.
Place the dough balls next to each other (touching) in the buttered pan.
Cook for 7-10 minutes or until dough is cooked all the way through.
While they’re cooking, make your chosen sauce!

Caramel Sauce

Melt butter and brown sugar in a sauce pan with a little bit of milk. Don't let the liquid get too hot for too long. Keep stirring until it slightly thickens. Remove from heat and pour on cinnamon rolls. Optional: Add cinnamon!

Easy Icing

Mix milk, vanilla, and icing sugar until desired consistency.

Cream Cheese Frosting

Mix cream cheese, vanilla, and icing sugar until desired taste and consistency. If you prefer it a bit thinner, add a touch of milk.

If you make this recipe, please tag me on Facebook or Instagram so I can see your creations!

Signing off,

Mary Taylor <3

Dry July Mocktail Recipes

July 17, 2020

by marytaylor with No Comment Recipes

Not only is it Plastic Free July, it’s also Dry July! This is the perfect time to try out some fun mocktail recipes!

To read more about my recipes and why I create them the way I do (without specific measurements, times, and temperatures) check out this blog post.

First of all, what is Dry July?

In general, dry July means you go alcohol free for the entire month of July. In New Zealand, Dry July is a fundraiser that challenges you to go alcohol-free and raise funds for New Zealanders affected by cancer.

And, what’s a mocktail?

A mocktail is a “non-alcoholic mixed drink is a cocktail-style beverage made without alcoholic ingredients.”

As an Amazon associate, I may earn from qualifying purchases. However, I cannot see who purchases what.

For this Dry July, I thought I would come up with some fun mocktail ideas (and hey, if you’re reading this and it’s not Dry July anymore, feel free to turn these into cocktails instead). I’ve partnered up with the Soda Press Co. to bring you the yummiest, healthiest, and freshest mocktail recipes! Throughout my recipes, I used a SodaStream for our sparkling water. You can purchase your own SodaStream here. If you’re US based and want to purchase Soda Press syrups and concentrates, you can do so here. Check out my full list of cooking and drinks favorites here.

I made three mocktails: a blueberry & lime mocktail (inspired by a blueberry margarita), a passionfruit & mandarin mocktail (inspired by a fruity sangria), and a raspberry & mint mocktail (inspired by a berry mojito). I’ve also included a few extra recipes from Soda Press Co. (you can grab their free recipe book directly on their website).

Blueberry & Lime Margarita Inspired Mocktail:

Ingredients

Fresh or frozen blueberries
Fresh lime or lime essential oil
Soda Press Co Blueberry & Lime Syrup
Sparkling water
Jalapeños* (optional)
Blueberry simple syrup* (optional)
Tequila* (for a cocktail not a mocktail)

Instructions

1. Muddle blueberries with lime juice (if you’re making a cocktail instead of a mocktail, now is when you should add in your tequila)

If you don’t have a cocktail shaker, you can even use a jar! These ones are perfect for single serving drinks.

If you want to sweeten it up or take things to the next level, add a homemade blueberry syrup with fresh or frozen blueberries and sugar. Add a little bit of water if needed. Reduce this on a stove until you have a thick syrup consistency.

2. Want to make it spicy? Add in a jalapeño (either whole, chopped, or muddled with the blueberries)! This mimics a blueberry jalapeño margarita.

3. Depending if you prefer the “pulp” and skins or not, you can strain out the liquid and throwaway the skins. Note that there may not be very much liquid if you’re not adding any tequila.

4. Fill your glass with ice and pour your muddled fruit, Soda Press Co syrup, and your sparkling water into the glass.

5. Top with blueberries if you choose and enjoy!

Alcohol-Free Passionfruit & Mandarin Sangria

Ingredients

Soda Press Co passionfruit & mandarin kombucha concentrate
Fresh fruit (oranges, passionfruit, berries, cherries, pineapple, lemons, etc)
Sparkling water (only if making mocktail)
Mint* (optional)
Wine (white wine or rose recommended) or bubbly wine of choice* (to make a true sangria instead of an alcohol-free sangria)
Add in triple sec* (for cocktail not mocktail)

Instructions

1. Cut your fresh fruit into small pieces (if applicable) and place in a jar.

2. Add desired amount of Soda Press Co passionfruit & mandarin kombucha concentrate.

3. Add in sparkling water or wine/bubbly wine and triple sec.

4. Add sugar or simple syrup if needed.

5. To meld the flavors together (specifically if using alcohol), let your creation sit in the fridge for a minimum of 30 mins.

6. Pour in glass, top with mint, and enjoy!

Raspberry & Mint Mojito Mocktail:

Ingredients

Soda Press Co raspberry & mint syrup
Fresh mint
Sparkling water
Fresh or frozen raspberries
Lime juice or lime essential oil
Simple syrup* (optional if you feel it needs a bit more sweetness)
White rum* (if making a cocktail not a mocktail)

Instructions

1. Muddle fresh mint and raspberries with a dash of water. If you’re making a cocktail instead of a mocktail, add white rum instead of water.

2. Strain your mint and raspberries (if you choose) into your glass.

3. Put a dash of Soda Press Co raspberry & mint syrup.

4. Mix well and shake well!

5. Fill the glass with ice and top with sparkling water.

6. Add fresh mint and raspberries if you choose.

A few extra recipes:

“WHERE MY ROSEMARY GOES” Pink Grapefruit & Rosemary Mocktail:

Soda Press Co Pink Grapefruit Soda Syrup
Sparkling Water
Pink Grapefruit Slices
Sprig of Rosemary

“Green Thumb” Elderflower & Cucumber Mocktail:

Soda Press Co
Elderflower Soda Syrup
Sparkling Water
Lemon Juice
Cucumber Slither Garnish

“Gran’s Remedy” Kombucha & Apple Mocktail:

Soda Press Co
Elderflower Soda Syrup
Soda Press Co original kombucha
Lemon Juice
Sparkling Water
Half a Granny Smith Apple (chopped)
Apple Fan Garnish

If you make any of these recipes, please tag me and Soda Press Co on Facebook or Instagram so we can see (and share) your creations! You can find Soda Press Co on Facebook here and Instagram here.

If you’re looking for your own blog post or professional images check out my services here. And don’t forget to sign up to my mailing list here to get monthly tips, tricks, and deals.

Signing off,

Mary Taylor <3

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Coconut Chocolate Pudding Recipe | Vegan Coconut Frosting Recipe

June 28, 2020

by marytaylor with No Comment Cooking food Recipes

One night we were making a chocolate cake when I realized we didn’t have anything to go on top! We didn’t have cream cheese, butter, sour cream, or whipping cream.

As usual, I looked around the kitchen trying to see what I could turn into frosting. I wanted something creamy and rich. That’s when I thought of a vegan coconut chocolate frosting using coconut cream. There are so many ways you can change up this recipe too. Make it vanilla flavored instead of chocolate, add in a different kind of sweetener (like maple syrup or stevia), or even use other extracts or essential oils to make it peppermint, strawberry, or citrus flavored.

Feel free to experiment and let me know what you do to make it yours! Do you prefer it to be stiffer and colder? What additions or changes did you make to the flavors?

If you want to use coconut milk instead of coconut cream, just put your coconut milk in the fridge for 1-3 days before you use it. There are a few benefits of using coconut milk instead of coconut cream. Coconut milk hardens more when chilled and yields about twice as much as coconut cream. I used coconut cream for my recipe and loved it. Plus it was the perfect amount for a full cake. But, use whichever you prefer or have around.

As an Amazon associate, I may earn from qualifying purchases. It doesn’t cost you anything extra and I cannot see who makes purchases.

Where can I buy what I need?

Canned Organic Coconut Milk & Canned Non-Organic Coconut Milk

Organic Coconut Cream & Non-Organic Coconut Cream

Shredded Coconut

Freezer Safe Glass Containers

To read more about my recipes and why I create them the way I do (without specific measurements, times, and temperatures) check out this blog post.

Print Recipe

Vegan Coconut Pudding Recipe | Vegan Coconut Frosting Recipe

Course: Dessert

Keyword: cake, chocolate, frosting, pudding, sweet

Equipment

Stovetop
Pot
Something to stir
Freezer safe container
Oven (optional)
Whisk or Electric Whisk (optional but preferred)

Ingredients

Unsweetened Coconut Cream or Coconut Milk Chilled
Cocoa Powder
Coconut Milk / Liquid from Coconut Cream
Chocolate To Melt
Sugar
Shredded Coconut Optional
Vanilla or Other Extract Optional

Instructions

Make sure that your coconut cream is chilled. If you weren't able to put your coconut cream in the fridge overnight, place it into the freezer for around an hour. Make sure that it isn't mixed or shaken.
Scoop off the top of the coconut cream and place it into a freezer safe container. Leave the liquid in the bottle of the can.
Turn on oven for shredded coconut (you can toast the coconut now or later - see below).
In a pot on the stove, melt chocolate with a little bit of coconut liquid from the coconut cream can. You can also use coconut milk if you prefer.
Add in cocoa powder. Continue to constantly mix!
Add in your desired amount of sugar * you can use coconut sugar, powdered sugar, or regular sugar. For a smoother texture, make sure if you use a coarse sugar, like regular sugar, that it melts completely. You can do this separately to make a simple syrup and add that in. If you're using this as a frosting, you may need more sugar but if you're eating as a pudding, you may want less sugar.
Let cool for a little while (but make sure the chocolate doesn't solidify).
While the mixture is cooling, put your shredded coconut into the oven to bake. It will be done once it's at a golden brown color. Watch it closely!
Then, pour the chocolate mixture into the bowl with the coconut cream and whip/stir.
Even if the coconut cream melts, keep whipping/stirring until all of the ingredients are blended. Now is a good time to taste test it and see if you need more sugar. Then, place the mixture into the freezer until it solidifies more. If you want it to be fluffier, you can take it out and whip it more or leave as is (depending on your preference and what you're using it for).
Then, sprinkle toasted coconut ontop and enjoy!

If you make this recipe, please tag me on Facebook or Instagram so I can see your creations!

Signing off,

Mary Taylor <3

Chickpea & Bean Tomato “Curry”

May 5, 2020

by marytaylor with No Comment Cooking food Recipes

I shared this recipe on my Instagram story a few weeks back and I got so many people asking how to make it! This recipe is super easy, quick, gluten-free (unless you eat it with naan), vegan, and versatile. You can make it spicy (or not). Feel free to change it up by adding more veggies or beans. It’s easy to save and eat cold or reheat. It’s the perfect meal prep dish!

To read more about my recipes and why I create them the way I do (without specific measurements, times, and temperatures) check out this blog post.

Print Recipe

Chickpea & Bean Tomato "Curry"

Course: dinner, Main Course

Cuisine: Indian, Mexican

Equipment

Pan
Stovetop

Ingredients

Chickpeas Canned
Other Beans of Choice I added red kidney beans but another great choice would be mixed beans or white beans
Canned Tomatoes
Onions Chopped
Spinach
Garlic Minced/Pressed
Cumin
Parsley Fresh or Dried
Paprika
Olive Oil
Salt
Pepper
Cayenne Pepper Optional

Instructions

Sauté onions and garlic in a pan on the stove.
Add in the rest of the ingredients. Cook until the water has almost evoporated completely and the sauce has thickened.
Towards the end, add in spinach and cover the pan so that the spinach becomes slightly cooked/steamed.
Serve with rice, quinoa, or naan. Or skip the extra carbs altogether and serve on a bed of argula.

Notes

Saute onions and garlic first then add the rest of the ingredients. You want to cook until it reduces down (water evaporates so it’s thicker). Then add in spinach and cover with a lid to trap in moisture/slightly cook the spinach.

We served this with sweet potato/kumara puree and homemade naan but you could also serve it with rice (brown rice for a healthier option) or quinoa.

If you make this recipe, please tag me on Facebook or Instagram so I can see your creations!

Signing off,

Mary Taylor <3

The Story Behind My “She’ll Be Right” Cookbook

April 28, 2020

by marytaylor with One Comment Cooking food Recipes

One day my husband turned to me while we were in the kitchen and said, “You should write a cookbook! But not just any cookbook. A cookbook designed for the way that YOU cook!”

You’re probably wondering what that means – how is my cooking and are my recipes any different?! Well, you see, I use recipes as inspiration not as directions. It might sound crazy but temperatures and measurements aren’t really a thing in my “book”. The closest thing I can compare it to is the kiwi mentality and phrase, “She’ll be right!” (Which you can learn more about here). In the case of cooking, if you add a little bit too much of this or a little bit less of that, it doesn’t really matter because it’s probably still going to taste good.

I have a massive passion for cooking and have ever since I was little. I remember standing on a small Spanish table just so I could reach the counters as I was helping my dad chop tomatoes with a dull knife. My dad is the chef of the family and when I say chef, I really mean it (although he would humbly say he “just cooks”). From the most amazing chili to homemade pasta sauce and marinated meat, he knows how to do it all. Growing up I even thought I wanted to be a chef (professionally not just for friends and family) but I’ve since decided that I would love to keep it as a passion and not as a profession.

Over the last couple of years I have shared pictures of my food on Instagram and on my Facebook page and people started to ask for recipes. Although I’m not much of a recipe girl, I’ve decided to start a cooking section of my blog. Some day, it might even become a real cookbook! It will be different than any of the other cooking blogs or recipes you’ve seen before because I won’t be using traditional methods of measurement. Sometimes you might not even see any measurements. Cooking to me is more than just about what’s on the page. It’s about learning what flavors and combinations go together. It’s a unique experience with food and ingredients. There’s no one perfect way to make anything. Someone who tries your food might say it’s just right while others may say it’s too salty, too sweet or too spicy. You may be allergic to something or just not like it at all. Use my recipes as an inspiration and a guideline not as directions. Here are some dishes you can look forward to seeing posted on my blog soon!

I hope you have fun reading my recipes and making them for yourself. I can’t wait to see what you come up with! If you try any of my recipes please tag me in any pictures you post and feel free to message me about how you liked it (and don’t forget to send me pictures)! You can check out all my blog posts with recipes here.

You can follow me and message me on Instagram @its.mary.taylor and follow me on Pinterest to save my recipes to your own boards. Don’t forget to like me on Facebook to get the latest updates on blogs and stay connected. Happy cooking!

Signing off,

Mary Taylor