Flu-Buster Clementine Creamsicle Smoothie I’ve been playing nurse for the past few days, doing my best to help Eric beat his flu (and not catch it myself!). We’ve been eating lots of healthy dinner leftovers like Spicy Rainbow Rice & Bean Salad, Ultimate Vegan Lentil Walnut Loaf, Creamy Tomato Barley Risotto, and Back on Track Wheat Berry and Bean Salad, sure to give any cold a run for its money. I also decided to pull out my Winter Flu-Buster Secret Weapon this week… Ah Clementine’s, the perfect winter fruit to ward off a cold, don’t you think? Eric and I have been eating these juicy little delights non-stop, but when he started to feel like he was getting a fever, all he wanted was something COLD to soothe his throat and help his body cool down. I started thinking about packing vitamin C into a delicious smoothie and then it hit me – Why not make a smoothie based off of one of our favourite childhood popsicles- the Creamsicle? Yes, this just may work. Flu-Buster Clementine Creamsicle Smoothie Yield: ~2 cups Ingredients:
pineapple ginger smoothie Pineapple Ginger Smoothie Many of you longtime followers know that I’m not a big believe in “recipes” when it comes to smoothies. My method of choice is always “a little of this, a little of that”, usually based on whatever fresh produce happens to be hanging around my house. But a smoothie I made this week happened to be exceptionally tasty. So I decided to snap a quick pic and share it with you all. It’s basically a simple pineapple smoothie, featuring some healthy Greek yogurt, banana, and my favorite smoothie ingredient — fresh ginger! Pineapple Ginger Smoothie Ingredients 1 1/2 cups diced fresh pineapple 1 banana 1/2 cup Greek yogurt (I used vanilla, but you can choose your favorite flavor) 1 Tbsp. grated fresh ginger 1/2 cup ice 1/2 cup pineapple juice or water Method Blend all ingredients together in a blender until smooth. Ali’s Tip: For a different twist, try adding in a pinch of ground cinnamon to this smoothie!
Roy G. Biv Smoothies I’ve had a few requests over the last few weeks for some smoothie recipes because I let it slip that Betsy and I generally just have a big smoothie for breakfast everyday. Turns out our daily smoothie recipe is a mix between yellow, red, and indigo, but that’ll make more sense to you later. Smoothies can be so varied I really struggled for awhile on how to present a wide spectrum of recipes in one post. That was, of course, until I saw a guy riding a bike last weekend with a rainbow sticker on his backpack. When I saw the rainbow I thought, now those would be some awesome smoothies! Anytime I think of a rainbow, I can’t help but think of the mnemonic device for remembering the order of the colors: ROY G. After some tinkering, I present to you, the ROY G. Pretty. Each of the recipes I used are below, but before that, there are a few quick notes on smoothies that I think are important. First, smoothies are all about balance. So let’s take a trip through Roy G. The Red Smoothie. Delicious.
Stacy Stowers There’s a very good reason why it’s called the Happy Shake! Though this creamy blend tastes like a delicious dessert, it’s chock-full of spinach, berries and super happy foods, like raw chocolate and maca. The Happy Shake is a meal replacement. Before you get started, keep in mind the Happy Shake is more about technique than anything else. ingredients: 1/2 cup water 3-4 cups spinach 1 Tbs. coconut oil 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 1 cup FROZEN blueberries 3/4 cup FROZEN cherries 1/4 cup FROZEN banana Optional: a little raw honey for those who like extra sweetness Optional: 3 ice cubes or a small handful of ice for those hot humid days In your Vitamix or blender start with: 1. 2. 3. If you are using a raw egg, you will need to adjust the amount of water, meaning less water. I have to say, in my experience, I have never met a bad egg. 4 . 5. 6. The best blender is a high speed blender like the Vitamix. For a soft serve ice cream consistency, the blending time is short. 7.
20 Summer Smoothie Recipes By kathypatalsky | rainbow of vegan smoothies It’s hot and you’re thirsty – so I’m serving up 20 Summer Smoothie Recipes! These are my favorite blends. nggallery id=’119590′ Pinkie Sweet Pomegranate Smoothie Still overheating? More on Babble About kathypatalsky kathypatalsky Kathy Patalsky is a blogger, author and photographer.
Magical milk shakes - Healthy Milk Shakes and Smoothies Your passion for healthy living brought you here - let's keep talking! Foods to Fuel Your Body Magical milk shakes Traditional milk shakes—made with ice cream and chocolate—can do diet damage. Luckily, these recipes combine low-fat dairy products and fruit to provide 11 drinks with less than 300 calories. Peanut-Butter-Cup Smoothie This drink tastes like a Reese's Peanut Butter Cup in a glass, and it contains 20% of your daily calcium. Ingredients: Banana, low-fat chocolate milk, vanilla low-fat frozen yogurt, natural-style peanut butter, vanilla low-fat yogurt Calories: 201 Try this recipe: Peanut-Butter-Cup Smoothie Next: Yogurt-Fruit Smoothie » View All Get the latest health, fitness, anti-aging, and nutrition news, plus special offers, insights and updates from Health.com!
Chocolate Chip Lava Cookies I am so in love with these darn chocolate lava cookies! What is it about a warm, gooey chocolate chip cookie stuffed with decadent, rich, melted chocolate that makes it so irresistible?? Especially when topped with vanilla ice cream. These are one of Kev’s favorite homemade treats, and he usually asks me to make them at least once a week. They are so simple to whip up, and such a treat! All you really need for these fabulous cookies is your favorite cookie dough and a bag of chocolate chips. Since these cookies are absolutely gushing with delicious rich chocolate, my favorite chocolate chips for this recipe are the Hersey’s Milk Chocolate chips. Now let’s make some chocolate lava cookies! Place the flattened cookie dough in the bottom of a well-greased standard sized muffin tin. Now for our gooey, rich milk chocolate filling. Lay the Ziploc bag flat in the microwave, spreading out the chocolate chips in a single layer. Cut a small tip off the Ziploc bag and layer over the cookies. 1.
Mocha and cream cheese brownie 28th October 2010By GuestPhotography by Adam Much to the delight of the blog team we have a new member, Genevieve. Genevieve has just started in product development for cooking products as a product evaluator. She hails from Samoa where her mother owns her own catering business and with a food science background we’re expecting big things! Anyway over to Genevieve and her heirloom recipe: “There is something about brownies that makes me go gaga over them and lose all my willpower. Throughout the years I have come across different chocolate brownie recipes but always with the uncertainty of how well they would turn out. Alas I found two “absolute best” brownie recipes in my opinion and upon noticing they had a cream cheese version I knew this was the one! To suit my taste preferences, I used Whittaker’s Mocha chocolate with 70% cocoa as I wanted to use this opportunity to incorporate a coffee flavour into my brownies —but you’re welcome to use any chocolate flavour you prefer. -- 1.
How To Make Perfect Brownies I’ve tried lots of brownie recipes: Boxes, scratch, frosted, plain, nuts, chips, fudge … Each of them has something to like, but depending on my mood I might want a change of pace. Not any more. My wife found this recipe, and it’s perfect. I’m done looking. Ingredients 1½ cups sugar ¾ cup flour ¾ cup cocoa powder (see note below) 3 eggs ¾ cup butter, melted ½ teaspoon salt (if using unsalted butter) ¾ cup semi-sweet chocolate chips (see note below) Directions A NOTE ON CHOCOLATE: You’ll notice the list of ingredients is very short. The assembly is about as easy as you can get. Do this by hand, until the dry ingredients are just incorporated into the wet, and stop. Stir in the chocolate chips. Line a 9×13 baking dish with parchment. Pour the batter and spread it out. Bake at 325° for 20-30 minutes. Very carefully lift the parchment out of the baking dish. Peel the edges and let cool for a few minutes before slicing. Pour yourself a glass of milk, and that’s it. Make these in two minutes flat
The Perfect Cookie Dough Truffles Recipe The perfect cookie dough truffles are so easy to make and perfect for entertaining or enjoying as a treat. Cookies hold a definite place of distinction around my house – from our chewy chocolate chip cookies to out of this world peanut butter cookies and let’s not even think about forgetting my absolute favorite cookie dough dip. They all are our favorites. So, I decided I’d combine some flavors from our chewy chocolate chip cookies and my chocolate chip cookie dough dip to make the perfect cookie dough truffles recipe. Let me just go ahead and tell you now, when you pop one of these babies in your mouth, you immediately feel like a kid again sneaking a little bite of the cookie dough. Err… well… I at least did. The best part? I left a few out for all of us to enjoy and then boxed the rest up for her to keep in her freezer so she could enjoy them whenever she needed a little nibble of cookie dough truffles. Here’s how I make my cookie dough truffles. The Perfect Cookie Dough Truffles Recipe
Vanilla cheesecake with strawberry compote 8th December 2011By GuestPhotography by Adam A few weeks ago the industrial design team in Dunedin had a shared morning tea to celebrate a couple of birthdays. Annie made this beautiful cheesecake; it was so good we persuaded her to share her secret recipe with everyone! “I can’t remember ever having cheesecake when I was little… my mum wasn’t that into food; cooking or baking was merely a chore to her. “This cake requires a few hours cooling before serving so is best made the day before. Cheesecake base 120g unsalted butter 250g digestive biscuits Cheesecake filling 2 vanilla pods, split and scraped (or 2 tsp vanilla extract) 750g full fat soft cream cheese, at room temperature 200g brown sugar 2 tbsp plain flour 150ml sour cream, at room temperature 4 eggs, at room temperature Strawberry compote 500g fresh strawberries 50g brown sugar ¼ cup water -- Take all ingredients out of the fridge an hour before starting.
Apple Shaped Cupcakes It’s September, so apples are on the brain, can you tell? With apple cards, candy apples, yarn apples, I can’t seem to get enough. Well, as I was browsing Pinterest, which I’m addicted to, I came across this post from Muses of Megret on baking your cupcakes into Valentine hearts. Supplies for Apple Shaped Cupcakes: cupcake mixcupcake liners and muffin tinmarbles or tinfoilred colored frostingpretzel sticksgreen gumdrops 1. 2. 3. 4. 5. 6. Now they are ready to bite into. Tagged as: apples, back to school, cake, cupcakes, dessert Written by Marie LeBaron Marie is founder and managing editor of Make and Takes, and author of the book, Make and Takes for Kids.
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer
Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies makes 24 cookies