I found a recipe for banana, peanut butter and agave smoothies on an advertisement for agave syrup, and discovered you really don't need the agave, because it was sweet enough with the ripe bananas, it really didn't need more sugar in it. This smoothie is more like a milk shake, and I know its from the peanut butter, I absolutely love it...and it's a good way to get in some protein for breakfast.
Banana and Peanut Butter Smoothie
2 very ripe bananas
1 6oz container vanilla coconut milk yogurt
1 cup So Delicious Original Coconut Milk (or other non-dairy milk)
1/2 cup peanut butter
1 teaspoon vanilla
8-10 ice cubes
Directions:
Place everything in a blender and blend until smooth.
This post is featured on Slightly Indulgent Tuesday.
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Monday, September 26, 2011
Yogurt Cheese and Walnut and Cheese Stuffed Figs
I got some figs in my bountiful basket a little over a week ago, and I decided to play around with them a little...this is definitely my new favorite way to eat them. I was also playing around with my yogurt. So, two recipes in one post today. :)
Yogurt Cheese
Dairy Free Yogurt (how ever much you want to use, I used two 6oz containers of So Delicious Coconut Yogurt)
A strainer
Cheese Cloth
A Bowl that the strainer can sit over
Directions
Place the strainer over the bowl and put a few layers of cheese cloth into the strainer. Place the yogurt on the cheese cloth, cover and refrigerate until the desired texture is reached...the longer you let it sit the thicker it gets. I let mine sit 3-4 days...it seems long, but it took that long for mine to get it to the consistency I wanted it.
You can use yogurt cheese in place of cream cheese or sour cream in recipes.
Walnut and Cheese Stuffed Figs
16 figs
1/2 cup yogurt cheese
1/2 cup toasted walnuts, chopped
2 tablespoons honey
1 tablespoon balsamic vinegar
Directions:
Slice the tips off of the figs and then cut a cross pattern into them, being careful not to cut all the way through the bottom.
Mix together the yogurt cheese and walnuts. Stuff a spoonful into the middle of each fig.
Mix the honey and balsamic vinegar together until fluid, then drizzle it over the stuffed figs.
Yogurt Cheese
Dairy Free Yogurt (how ever much you want to use, I used two 6oz containers of So Delicious Coconut Yogurt)
A strainer
Cheese Cloth
A Bowl that the strainer can sit over
Directions
Place the strainer over the bowl and put a few layers of cheese cloth into the strainer. Place the yogurt on the cheese cloth, cover and refrigerate until the desired texture is reached...the longer you let it sit the thicker it gets. I let mine sit 3-4 days...it seems long, but it took that long for mine to get it to the consistency I wanted it.
You can use yogurt cheese in place of cream cheese or sour cream in recipes.
Walnut and Cheese Stuffed Figs
16 figs
1/2 cup yogurt cheese
1/2 cup toasted walnuts, chopped
2 tablespoons honey
1 tablespoon balsamic vinegar
Directions:
Slice the tips off of the figs and then cut a cross pattern into them, being careful not to cut all the way through the bottom.
Mix together the yogurt cheese and walnuts. Stuff a spoonful into the middle of each fig.
Mix the honey and balsamic vinegar together until fluid, then drizzle it over the stuffed figs.
Sunday, September 25, 2011
Weekly Menu (9/25/11-10/1/11)
Weekly Menu (9/25/11-10/1/11)
Sunday:
Breakfast: Banana and Peanut Butter Smoothies
Lunch:
- Sandwiches
- Lays Potato Chips
- Baby Carrots and Grapes
Dinner
- Chicken UnParmesan
- Baked Potatoes
- Corn
- Broccoli
- Grapes
Monday:
Breakfast: A frozen Gogurt for my older one, and Udi's Chocolate Muffin for my little one, and overnight oats for me
Lunch:
- School Lunch:
- Peanut Butter and Jam Sandwich
- Chips
- Apple
- kinnikinnickkinnitoos vanilla creme cookies
- Milk
Dinner:
- Potato Chip Chicken
- Oven Fries
- Carrot sticks with Ranch or Almond Butter (my little one and I prefer the almond butter)
- Sliced Nectarines
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
- Ham and Swiss Sandwich
- Lays Potato Chips
- Carrot Sticks and Ranch
- Pudding
Dinner:
- Spaghetti
- Salad
- Breadsticks
Breakfast:
- Banana Chocolate Chip Muffins and Juice
Lunch:
- School Lunch:
- Schar Crispbread
- Pepperoni and Cheese Slices
- Lays Potato Chips
- Apple
- Milk
- Kinnikinnick 'oreo' cookies
Dinner:
- Tacos
- Homemade Salsa
- Grapes and Carrot Sticks
Breakfast:
- Cereal and milk
Lunch:
- School Lunch:
- Grilled Cheese
- Cheetos
- Milk
- Apple
- Pudding
- Breakfast for dinner
- Pancakes
- Hashbrowns
- Bacon
- Pineapple and Nectarines
Breakfast:
- Choice of Cereal and milk
- School Lunch:
- Schar Crispbread
- Pepperoni and Cheese Slices
- Lays Potato Chips
- Carrots
- Milk
- Fruit Snacks
- Hamburgers with homemade buns
- Oven Fries
- Pear Slices and Grapes
Breakfast:
- Muffins and Milk
- sandwiches
- Chips
- Bananas
- Chili Topped Potatoes
- Salad
- Asian Pears
Saturday, September 24, 2011
Angry Bird Birthday Cake
It's my husband's birthday today (hence, why I haven't gotten the weekly menu up yet, I'll do that tomorrow) and if you've followed my blog at all you know I go all out for birthday cakes. My family is really into Angry Birds right now, my kids are addicted...but we limit their play, but still they are the biggest fans I know. They sleep with angry bird stuffed animals--and play Angry Birds with them (yes, we have the pigs, too), they have angry bird shirts (and got their Dad one for his birthday, as well), we have an Angry Bird calendar, Angry Bird tattoos on order, and the list goes on and on.
So, when I asked them what type of cake we should make for Dad's birthday, you can guess what they wanted...so that's what he got:
Really, just because you're on a special diet, doesn't mean you can't have the coolest cake around. :)
It was actually really easy to make. I used the king arthur gf chocolate cake mix, because I really love it and it makes enough cake for what I need.
I have one of those Wilton Sports Ball pan sets (basically two aluminum bowls) and used that to make the ball shaped cake.
I freeze the cake, so it's easier to frost with the buttercream frosting. Assemble the ball and frost with a thin layer of the buttercream and place back in the freezer, or at least set for a little while, before covering with the fondant. I make my own marshmallow fondant--and really, fondant is not hard to make and not hard to work with, don't be intimidated! The directions are very detailed for the fondant recipe. I color mine with Wilton icing colors, and just knead the color into the fondant until it's totally mixed.
So, when I asked them what type of cake we should make for Dad's birthday, you can guess what they wanted...so that's what he got:
Really, just because you're on a special diet, doesn't mean you can't have the coolest cake around. :)
It was actually really easy to make. I used the king arthur gf chocolate cake mix, because I really love it and it makes enough cake for what I need.
I have one of those Wilton Sports Ball pan sets (basically two aluminum bowls) and used that to make the ball shaped cake.
I freeze the cake, so it's easier to frost with the buttercream frosting. Assemble the ball and frost with a thin layer of the buttercream and place back in the freezer, or at least set for a little while, before covering with the fondant. I make my own marshmallow fondant--and really, fondant is not hard to make and not hard to work with, don't be intimidated! The directions are very detailed for the fondant recipe. I color mine with Wilton icing colors, and just knead the color into the fondant until it's totally mixed.
Monday, September 19, 2011
Raspberry Chocolate Chip DF Icecream
I got a new ice cream maker and I love it...it makes making ice cream as easy as freezing a bowl, because that's all the prep work you need. :) I am also lazy when it comes to making ice cream, I'm not into cooking the cream, etc., etc...if I can through everything together and freeze it, it's not going to happen. So, this is a super easy ice cream to make.
Raspberry Chocolate Chip Icecream
1 pint So Delicious Original Coconut Milk Creamer
1 cup So Delicious Original Coconut Milk
1 cup Fresh or Freezer Raspberry Jam (you can use my jam recipe to make some)
1/2 tablespoon vanilla extract
1/2-1 cup DF chocolate chips (or how ever many you want, I honestly just dumped until it looked good)
Mix together the creamer, milk, jam and vanilla. Add the mixture to your ice cream maker and freeze according to the system's directions. The last 5 minutes of the freeze, pour in your chocolate chips.
This post is featured on Slightly Indulgent Tuesdays and Gluten Free Wednesdays.
Raspberry Chocolate Chip Icecream
1 pint So Delicious Original Coconut Milk Creamer
1 cup So Delicious Original Coconut Milk
1 cup Fresh or Freezer Raspberry Jam (you can use my jam recipe to make some)
1/2 tablespoon vanilla extract
1/2-1 cup DF chocolate chips (or how ever many you want, I honestly just dumped until it looked good)
Mix together the creamer, milk, jam and vanilla. Add the mixture to your ice cream maker and freeze according to the system's directions. The last 5 minutes of the freeze, pour in your chocolate chips.
This post is featured on Slightly Indulgent Tuesdays and Gluten Free Wednesdays.
Friday, September 16, 2011
Weekly Menu (9/18/11-9/24/11)
Weekly Menu (9/18/11-9/24/11)
Sunday: (We'll be at my Mother-in-law's)
Breakfast: Bacon and Eggs
Lunch:
- Sandwiches
- Lays Potato Chips
- Baby Carrots and Strawberries
Dinner:
- Either a roast or a chicken is what we usually have
- Baked Potatoes
- Corn
- Salad
- Strawberries
Monday:
Breakfast: A frozen Gogurt for my older one, and Udi's Chocolate Muffin for my little one, and overnight oats for me
Lunch:
- School Lunch:
- Peanut Butter and Jam Sandwich
- Chips
- Orange Slices
- kinnikinnick chocolate chip cookies
- Milk
Dinner:
- Pulled Pork Sandwiches
- Oven Fries
- Carrot sticks with Ranch or Almond Butter (my little one and I prefer the almond butter)
Breakfast: Cereal and Milk
Lunch:
- School Lunch:
Dinner:
Wednesday: Breakfast:
- Banana Chocolate Chip Muffins and Juice
Lunch:
- School Lunch:
- Schar Crispbread
- Pepperoni and Cheese Slices
- Lays Potato Chips
- Banana
- Milk
- Kinnikinnick 'oreo' cookies
Dinner:
- Chicken Nuggets
- Baked Potatoes
- Grapes and Carrot Sticks
Breakfast:
- Cereal and milk
Lunch:
- School Lunch:
- Grilled Cheese
- Cheetos
- Milk
- Orange Slices
- Pudding
- Breakfast for dinner
- One-eyed Sandwiches
- Hashbrowns
- Sausage
- Grapes and Cantalope
Breakfast:
- Choice of Cereal and milk
- School Lunch:
- Schar Crispbread
- Pepperoni and Cheese Slices
- Lays Potato Chips
- Carrots
- Milk
- Fruit Snacks
- Pizza
- Salad
- Cantaloupe
It's my hubby's birthday, so hopefully we'll have a date night that night...but we'll make sure to get in the birthday cake either way. For those of you that know me, know that I go all out...hopefully this one that I'm planning turns out. :)
Breakfast:
- Muffins and Milk
- sandwiches
- Chips
- Some sort of fruit and veggie
- If it's a date night, the boys will have hot dogs, chips, grapes and carrots...if no date then we'll get Juniper Takeout. :)
Wednesday, September 14, 2011
Bacon-Wrapped Grilled Shrimp
This is super easy and delicious...so delicious in fact that my little one ate it. :) Enjoy!
Bacon-Wrapped Grilled Shrimp
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
~24 large raw shrimp, shelled and deveined
8 thin slices of bacon, cut into thirds
Directions
In a large ziploc bag, combine the lemon juice, oil, salt and pepper. Add in the shrimp and mix it around to evenly coat each shrimp. Allow to marinade for 10-15 minutes.
After the shrimp has marinaded, wrap a piece of bacon around each one. Skewer the shrimp onto either metal skewers or soaked bamboo skewers and grill them on high for ~8 minutes, turning once halfway through.
This post is featured on Slightly Indulgent Tuesday, Gluten Free Wednesday, and Allergy Free Friday.
Bacon-Wrapped Grilled Shrimp
2 tablespoons lemon juice
2 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon black pepper
~24 large raw shrimp, shelled and deveined
8 thin slices of bacon, cut into thirds
Directions
In a large ziploc bag, combine the lemon juice, oil, salt and pepper. Add in the shrimp and mix it around to evenly coat each shrimp. Allow to marinade for 10-15 minutes.
After the shrimp has marinaded, wrap a piece of bacon around each one. Skewer the shrimp onto either metal skewers or soaked bamboo skewers and grill them on high for ~8 minutes, turning once halfway through.
This post is featured on Slightly Indulgent Tuesday, Gluten Free Wednesday, and Allergy Free Friday.
Saturday, September 10, 2011
Weekly Menu (9/11/11-9/17/11)
Weekly Menu (9/11/11-9/17/11)
Sunday:
Breakfast: Cereal and Milk
Lunch:
- Choice of Sandwiches (my family typically chooses ham or PB&J)
- Lays Potato Chips
- Grapes
Dinner:
- Oven Fried Chicken
- Baked Potatoes
- Rolls
- Nectarines
Breakfast: One-eyed Sandwiches and Milk (or non-dairy milk)
Lunch:
- School Lunch:
- Peanut Butter and Jam Sandwich
- Chips
- Apple Sauce
- kinnikinnick chocolate chip cookies
- Milk
Dinner:
- Corn Dogs
- Oven Fries
- Pear slices
- Corn
Breakfast: Choice of Overnight Oats or Oatmeal and Milk
Lunch:
- School Lunch:
- Ham and Swiss Sandwich on homemade GF Bread
- Lays Potato Chips
- Pear
- Pudding
Dinner:
- Grilled Shrimp or Coconut Shrimp
- Basmati Rice
- Corn
- Slice Mango
Breakfast:
- Banana Chocolate Chip Muffins and Juice
Lunch:
- School Lunch:
- Schar Crispbread
- Pepperoni and Cheese Slices
- Lays Potato Chips
- Banana
- Milk
- Kinnikinnick 'oreo' cookies
Dinner:
- Pork Tamales
- Chili Beans
- Tortilla Chips and Salsa
- Salad
- Cantalope
Breakfast:
- Cereal and milk
Lunch:
- School Lunch:
- Grilled Cheese
- Doritos
- Milk
- Banana
- Pudding
- Breakfast for dinner
- French Toast
- Hashbrowns
- Sausage
- Grapes and Cantalope
Breakfast:
- Choice of Cereal and milk
- School Lunch:
- Tortilla Chips and Salsa
- Cheese Slices
- Juice
- Grapes
- kinnikinnick chocolate chip cookies
- Chili Topped Potato Skins
- Salad
- Cantaloupe
We are heading to my mother-in-law's for the weekend, probably leave after breakfast on Saturday and get home late Sunday. I usually help her with the meal planning, but we haven't figured it out yet. I know we'll have sandwiches for the lunches, and probably a chicken or a roast for Sunday dinner...we just need to work on Saturday's dinner and Sunday's breakfast. :)
Breakfast:
- Muffins and Milk
- sandwiches
- Chips
- Some sort of fruit and veggie
- Not sure yet
Sunday, September 4, 2011
Death By Chocolate Cookies
1/8/12 Update: I am so sorry, I just realized that I didn't have the cocoa in the recipe, I've updated it, it's correct now.
I saw this recipe on one of my favorite food blogs, Two Peas and Their Pod, and knew I had to adapt it. This is the most decadent, rich chocolate cookie you could have...it is a requirement to have milk (So Delicious Coconut Milk in our case) with it...it fits its name perfectly.
Death By Chocolate Cookies
1 cup dairy-free margarine, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups gluten-free flour blend
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped enjoy life boom choco boom rice milk chocolate bars (3-4 bars)
1 cup dairy-free chocolate chips (semi-sweet)
1 cup chopped kinnikinnick kinnitoo chocolate sandwich cookies
Directions
1. Preheat oven to 375F. Combine butter and sugars, mix until smooth. Add in eggs, one at a time, followed by the vanilla. Mix until blended.
2. In a separate bowl, combine flour blend, cocoa, baking soda, and salt. Slowly add the flour mixture to the sugar mixture and mix well. Stir in the chocolate and cookies. Drop cookie dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart.
3. Bake cookies for 8-10 minutes. Let sit on cookie sheet about 5 minutes, before removing to cooling rack and cooling completely. Makes about 3-4 dozen cookies.
This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.
I saw this recipe on one of my favorite food blogs, Two Peas and Their Pod, and knew I had to adapt it. This is the most decadent, rich chocolate cookie you could have...it is a requirement to have milk (So Delicious Coconut Milk in our case) with it...it fits its name perfectly.
Death By Chocolate Cookies
1 cup dairy-free margarine, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups gluten-free flour blend
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped enjoy life boom choco boom rice milk chocolate bars (3-4 bars)
1 cup dairy-free chocolate chips (semi-sweet)
1 cup chopped kinnikinnick kinnitoo chocolate sandwich cookies
Directions
1. Preheat oven to 375F. Combine butter and sugars, mix until smooth. Add in eggs, one at a time, followed by the vanilla. Mix until blended.
2. In a separate bowl, combine flour blend, cocoa, baking soda, and salt. Slowly add the flour mixture to the sugar mixture and mix well. Stir in the chocolate and cookies. Drop cookie dough by rounded tablespoons onto ungreased baking sheets, about 2 inches apart.
3. Bake cookies for 8-10 minutes. Let sit on cookie sheet about 5 minutes, before removing to cooling rack and cooling completely. Makes about 3-4 dozen cookies.
This post is featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.
Saturday, September 3, 2011
Weekly Menu (9/4/11-9/10/11)
Weekly Menu (8/28/11-9/3/11)
Sunday:
Breakfast: Smoothies and Banana Chocolate Chip Muffins
Lunch:
- Choice of Sandwiches (my family typically chooses ham or PB&J)
- Lays Potato Chips
- Grapes
Dinner:
- Cheese Quesadillas using homemade tortillas
- Saag with Roasted Cauliflower and Potatoes, and Chickpeas
- Basmati Rice
- Strawberries and Grapes
Breakfast: One-eyed Sandwiches and Milk (or non-dairy milk)
Lunch: We are going to Hogle Zoo in the morning, then heading down to The Musuem of Ancient Life in the afternoon and I discovered the perfect lunch spot right in between: Buster Burgers--they have gluten-free buns and a very simple menu...so, yeah, we are set. :)
Dinner:
- Brats, with homemade buns if I'm not exhausted
- Watermelon, Cantalope, and Grapes
- Oven Roated Potatoes
Breakfast: Cereal, Milk, and Juice
Lunch:
- School Lunch:
- Schar Crispbread
- Cheese Slices
- Pepperoni
- Lays Potato Chips
- Banana
- Pudding
- Lunch for me: leftovers
Dinner:
- Grilled Cheese (or grilled Ham and Cheese)
- Imagine Brand Garden Tomato Soup
- Nectarine slices and Strawberries
Breakfast:
- One-eyed Sandwich and Juice
Lunch:
- School Lunch:
- Peanut Butter and Jelly on Udi's Bread
- Lays Potato Chips
- Grapes
- Milk
- Kinnikinnick 'oreo' cookies
- Lunch for me: leftovers, of course!
Dinner:
- Pork Tamales
- Chili Beans
- Tortilla Chips and Salsa
- Salad
- Watermelon and Cantalope
Breakfast:
- Banana Chocolate Chip Muffins and milk
Lunch:
- School Lunch:
- Ham and Cheese on Udi's Bread
- Doritos
- Milk
- Banana
- Pudding
- Lunch for me:
- leftovers
- Breakfast for dinner
- Pancakes
- Hashbrowns
- Bacon
- Raspberries and Nectarines
Breakfast:
- Choice of Cereal and milk
- School Lunch:
- Tortilla Chips and Salsa
- Cheese Slices
- Juice
- Grapes
- kinnikinnick chocolate chip cookies
- Lunch for me:
- leftovers or a sandwich
- Hamburgers
- Oven Fries
- Salad
- Carrot Sticks
Breakfast:
- Muffins and Milk
- Choice of sandwich
- Chips
- Grapes
- Carrot sticks
- Gorditas
- Corn on the Cob
- Whatever fruit we have left