Browsing Category: Eat

Strawberry Mascarpone Appetizers

May and June are the prime months for strawberries.  I absolutely love these berries and buy them up while they’re on sale and freeze the extras to use in smoothies throughout the year.  I love this recipe as it’s a relatively healthy way to enjoy strawberries and would make a great snack or dessert!  As you probably know by know I don’t do much dairy so instead of mascarpone I’ll be substituting it with cashew cream (recipe here) which is a great options for those of you with dairy allergies or who are vegan.

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What you’ll need:

  • 4 whole graham crackers
  • 2 tablespoons mascarpone cheese (or cashew cream as mentioned above)
  • 4 medium sized fresh strawberries, sliced
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme

Instructions

  1. Break graham crackers in half, creating 8 squares.
  2. Spread each with mascarpone.
  3. Layer 4 strawberry slices over each square.
  4. Drizzle with honey and sprinkle with fresh thyme.
  5. Serve immediately.

Frozen Banana Popsicles

I love frozen treats on a hot day.  The store bought ones can taste great but often come with a lot of refined sugar and high fructose corn syrup so around our house we love to make them ourselves.  I found this recipe recently and thought it sounded amazing.  Bananas, dark chocolate and coconut….what’s not to love?!

Frozen Banana Popsicles

You’ll Need:

  • Bananas
  • Chocolate
  • Shredded Coconut (toasted)
  • Popsicle Sticks

Full recipe & instructions found on Whole Foods Market

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Strawberry Cheesecake Popsicles

As the weather gets warmer and warmer I can hardly keep myself from daydreaming about fresh strawberries, one of my favorite things about summer!  This recipe for Strawberry Cheesecake Popsicles looks like a fantastic and refreshing way to savor them! I’m not a big dairy or refined sugar consumer so I’ll be making some alterations to the original recipe (see in parenthesis below) but am certain they will be equally delicious!

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Recipe from Domestic Fits

* information in parenthesis are my own adaptations

Makes 8 popsicles

Ingredients

  • 8 ounces cream cheese (will be using tofu cream “cheese”)
  • ¼ cup sour cream (will be using 1/4 cup of coconut cream)
  • 3/4 cup powdered sugar (will be using 1/2 c agave nectar)
  • 1/3 cup whole milk (1/3 cup coconut milk – full fat version)
  • 6 large fresh strawberries, chopped or ¾ cup frozen strawberries
  • 6 standard sized graham crackers
  • 1 tbs melted butter (1 tbsp Earth Balance)

Instructions

  1. In a food processor add the cream cheese, sour cream, powdered sugar and milk, process until well combined. Add the strawberries, pulse to combine.
  2. Pour mixture into popsicle molds, leaving about 1 inch of the top empty for the crust (if you don’t have popsicle molds, use small paper cups and popsicle sticks) tap the molds gently on the counter to remove air bubbles.
  3. In a food processor add the graham crackers, process until only crumbs remain.
  4. While food processor is running, add the melted butter in a slow stream until the mixture resembles wet sand.
  5. Divide the crust evenly between the popsicles, press down gently to compact. Insert popsicle sticks, freeze for at least 6 hours and up to 3 days.

Premade Cocktails in Mason Jars

One of the things that always bums me out about having a party at my house is that I spend most of the party working.  So I am always looking for ways to pre-make as much as possible so that I can spend more time with the people I invited to my house!  I just saw this idea on Pinterest, but unfortunately, the page it was pinned from doesn’t load, so I can’t give proper credit.  The great thing about this, is that you can make these cocktails ahead of time, put labels on the tops, and leave room for ice.  Then you can put them in a bucket of ice, and when the guest is ready to drink, they just ad ice right to the jar, and they are good to go!

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Fruit Tacos with Chocolate Tortillas

Let me start by saying that I looooove fruit salad, and I don’t think anything needs to be done to it to make it more exciting.  However, from an entertaining standpoint this homemade chocolate tortilla really takes the fruit salad up to a whole other level.  This is a healthy delicious summertime dessert that kids and adults will love.  I think there are probably a lot of other fun dessert dishes to be made with these chocolate tortillas as well!  Please share your ideas in the comments section!  So, this recipe was found on SheKnows.com who suggests this as a breakfast dish!  I love that idea too.  Here is the recipe from SheKnows.

ngredients:

  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tablespoons agave nectar
  • 1-1/2 cups warm water
  • 1 small papaya
  • 1 mango
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 2 kiwis
  • Juice from one lime

Directions:

Step one

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Step two

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.

Step three

Mix the ingredients together with a wooden spoon until a large ball of dough forms.

Step four

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Step five

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.

Step six

Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Step seven

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

Step eight

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

Step nine

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.

Step ten

To serve, place one chocolate tortilla on a serving plate.

Step eleven

Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.

Step twelve

Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.

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No Bake Chocolate Chip Chunks

I’m always in the market for a tasty, healthy, homemade snack.  When 3 pm hits I often find myself wanting to reach for the unhealthy sweets which is why I try to keep better options around.  This recipe sounds like it fits the bill.  I’ve made a few notes below regarding some revisions I’m likely to make.
Full Recipe & Instructions found on Including Cake.
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Chocolate Chip Chunks

 

 

What You’ll Need:

 

 

50g cashews or almond

 

100g dates (I also thought figs might be nice in place of dates…depending on your preference)

 

20g cacoa nibs (or good quality dark chocolate chips/chunks)

 

Up to 10g ground oatmeal (only if mixture is too sticky)

 

1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder (or almond extract)

 

Pinch sea salt

 

1 tbs maca powder (this is optional….I think I might add a tbs of chia seeds instead)

 

 

Method:

 

Chop the nuts up coarsely and set aside for later use.

 

In a food processor, blend the dates until they form a paste. Add all the remaining ingredients and pulse to fully combine however maintaining coarse chunks. You should have a sticky mixture at this point.  From here you can form bars by pressing the mixture into the bottom of a baking dish or mini loaf pan.  Allow this to chill and firm up before slicing.

 

 

Loaded Baked Sweet Potato

Lunch is a tough one for me.  It’s an important meal in my book because it has the potential to fuel me through that tough afternoon slump if chosen wisely.  The issue is that I never seem to have great ideas and am often last minuting it.  I like this recipe for a Loaded Baked Sweet Potato found on Tracey’s Culinary Adventures! Not only is it healthy but it can be prepped the night before and warmed up in a cinch!

For the detailed recipe please visit Tracey’s Culinary Adventures.

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Ingredients

  • Sweet Potato
  • Greek yogurt
  • Taco seasoning (homemade is best in my opinion as it’s got less sodium & preservatives)
  • Olive oil (although Tracey’s Culinary Adventures calls for canola)
  • Red bell pepper
  • Red onion, diced
  • Mushrooms, diced
  • Chili powder
  • Paprika
  • Cumin
  • pinch of salt
  • Canned black beans
  • Salsa
  • Scallions, thinly sliced
  • Cheese (optional, I’ll be omitting this)

Moroccan Orange & Radish Salad

I’m always looking for new fresh ways to enjoy produce.  This salad sounded amazing to me!  In our local market both radishes and oranges have been looking great and fairly inexpensive.  Per my usual, my one tweak would be to omit the sugar and instead maybe just drizzle a bit of honey.

Ingredients – for full instructions & original recipe please visit Kitchen Riffs

  • 1 or 2 bunches of radishes
  • 1 tablespoon of honey (although the real recipe calls for 1-2 tbsp of sugar)
  • juice of one lemon
  • ~1 tablespoon orange blossom water (optional, but read Headnote on Kitchen Riffs for why you should use it)
  • salt to taste
  • ¼ teaspoon cayenne pepper (optional; not traditional in this recipe, but nice; see Notes on Kitchen Riffs)
  • 3 navel oranges
  • 1 or 2 tablespoons chopped mint leaves or a dusting of cinnamon to garnish

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Frozen Yogurt Dots

When I first saw this idea I thought, wow my kids will love that.  Then I started thinking, how delicious would those be as a late night snack, or a little after dinner sweet treat?  They are so easy to make, and probably can be ready pretty quickly.  I would love to make these with Greek yogurt, so they can be fat free.  I’m thinking mixing the Greek yogurt with honey as the first one I’d like to try.  You could even make flavor combinations, or you could put a dot of this on top of a slice of banana before you freeze.  That would be delicious!  I found this on OneFrugalChick.com, and it looks like all you have to do is put the yogurt into a plastic bag, snip off a corner with a scissor, and squeeze out little puddles of yogurt onto a baking sheet and freeze!

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Mango Cream – A Healthy Vegan Dessert

Two of my favorite foods combined to make this delicious dessert!  Yup, that’s right mango and coconut milk are the main stars in this velvety pudding like sweet.  This is a great way for me to satisfy my sweet tooth without compromising a healthy diet.

Ingredients – for full recipe please visit Veg Recipes of India

  • mangos
  • coconut milk
  • cinnamon
  • coconut sugar (if desired)

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