Blueberry-Banana Frozen Yogurt
The beauty of this recipe is that it’s incredibly easy. No cooking and you only need five ingredients to make it: fresh blueberries, Greek yogurt, a lemon, a banana and honey . I recommend using whole milk Greek yogurt.
Add all ingredients to the food processor and puree.
Taste and add more honey as needed. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions (usually 25 minutes).
Alternatively, freeze for about 2 hours or until solid. Break into chunks and process in a food processor until smooth.
Note: Homemade yogurt will get icy if you let it sit in the freezer for more than a couple days. I usually transfer frozen yogurt from a freezer to a refrigerator and let it sit for about 30 minutes before serving.
Serve with fresh blueberries.
Easy Butter-Free Apple Cake
1 cup + 1 tbsp. sugar
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla extract
2 apples, cored and sliced thin
1 tbsp. lemon juice
1. Position a rack in the center of the oven and preheat the oven to 360 degrees F. Generously butter an 8-inch cake pan.
2. In a bowl, mix apples (approximately 20 slices) , 1 tbsp. sugar, cinnamon and lemon juice.
3. Sift the flour and baking powder together.
4. Separate egg yolks from the whites. Place the yolks and sugar in a large mixing bowl and, with electrical mixer, beat for about 1 minute, until it gets fluffy. In a separate large mixing bowl beat the whites with electrical mixer for about 2 minutes, until fluffy. Gently mix in the whites and vanilla extract into the yolks until completely blended. Beat in the flour dropping, 1/3 cups at a time.
5. Place apples at the bottom of the cake pan and scrap the butter over the apples.
6. Bake for 25-30 minutes until the top is golden, toothpick into the center comes out clean without dough stuck to it. Remove from the oven and let cake cool on a rack.
We put a little spin on the two ingredient, gluten, dairy and grain free pancakes. We used 2 banana's to 3 large eggs and it worked perfectly. The serving size is for two people. This is very simple but also healthy and delicious. You really have to try these, that are so easy to make. We wanted to make them with a little less egg. You see this recipe often with 2 eggs to 1 banana, by making it with 1 less egg per batch it just feels even a bit more healthy. This recipe was adapted by many versions on the web. Many food bloggers have presented this recipe but we didn't want our followers to miss out on this recipe so here it is! Enjoy
2 ripe banans smashed
3 large eggs whipped
In blender drop in 3 eggs and 2 sliced bananas , blend for a few minute's until smooth and airy. Pre heat pancake griddle or fry pan on medium. Pour batter on to pan and allow to sit until bubbles on one side and then turn over. Be patient it takes a few minutes longer than standard pancakes. These pancakes are easier to make on the smaller size. If you make them large they are much harder to turn.
Optional add ins:
1/4 teaspoon baking powder
chocolate chips, mini work better
1/4 teaspoon vanilla
1/4 teaspoon agave nectar
peanut butter (yum)
walnuts or pecans
Try these cookies and brighten up your day. They are excellent because of the orange flavor and have no added sugar or eggs. If you need an emotional stimulant, oranges are your best friends.
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, mash bananas with a fork until no longer lumpy. Melt butter in a saucepan over low-medium heat. Remove melted butter from heat. Add honey, orange zest, and juice, salt and mix well. Transfer this mixture into banana. Stir in oatmeal, mixing with spatula until well combined. Let cookie dough rest for 15 minutes. Then drop spoonfuls of dough onto a parchment lined baking sheet. Gently flatten tops of cookies with a spoon.
Bake in a preheated oven for 12-15 minutes, until bottoms of cookies are lightly browned. Cool on baking sheets for 2
to 3 minutes before moving to wire racks to cool completely.
Pin it: http://www.pinterest.com/pin/448037862901714967/
1 cup chocolate chips
3 large eggs whites or 1 egg or 1 flax egg (1 tablespoon flax seed, 3 tablespoon water)
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 cup calorie free sugar such as Stevia or Splenda
1 cup peanut butter
1 teaspoon water
Preheat oven to 350F. Beat egg, Splenda, baking powder and vanilla for about one minute. Add peanut butter and water and beat together. Mixture will seem dry, just be sure the peanut butter is mixed well with other ingredients. Add in chocolate chips.
Using a non-stick cookie sheet measure out a teaspoon of dough for each cookie. Smash down with a fork. Bake for 15-17 minutes until cookies are firm and brown on the edges.
Vegan: In coffee grinder, grind 1 tablespoon flax seed. In small bowl put in ground flax
and then 3 tablespoons of hot water. Whisk mixture, it will take about 3 minutes to thicken. Put in frig for 1 hour, so best to make your "flax seed egg" as your first step.
Heart shaped French toast for two.
Elegant French toast stuffed with mascarpone cheese and raspberry is a perfect breakfast in bed for a special someone.
6 slices bread
2 tbsp. mascarpone
1 egg, lightly beaten
3 tbsp. milk
1/4 teaspoon almond or vanilla extract
1/2 tablespoon butter
1/2 tablespoon oil
1 tbsp. powdered sugar
Additional raspberries and powdered sugar for garnishing
Whisk milk, egg, almond or vanilla extract in a bowl to blend.
Using 2.5-inch heart shape cookie cutter cut two hearts from each bread slice. Spread mascarpone cheese on heart slices. Place one raspberry on each heart and press them gently. Sprinkle raspberries with powdered sugar. Top each with another bread heart. Press on bread to compact. Place each sandwich in egg mixture; allow soaking for couple of seconds on each side. In a large skillet, heat butter and olive oil over medium heat. Add sandwiches to skillet and cook until golden brown, about 1-2 minutes per side.
Transfer sandwiches to plates. Garnish with raspberries and powdered sugar.
I LOVE Macaroon cookies and have always wanted to make them a little healthier. These cookies were given as a gift to me and I loved them so much that I thought I would share the recipe with you. The chocolate chips could be light or dark chocolate or carob chips or butterscotch chips!
1 1/2 cups shredded unsweetened coconut
1/4 cup oat or whole wheat flour
1/2 cup dark brown sugar
2 tablespoon flax meal
1/4 cup unsweetened almond milk
2 tablespoons maple syrup
1 1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350F. Line a cookie/baking sheet with parchment.
In a large bowl combine brown sugar, flax meal, salt, almond milk, maple syrup and vanilla extract. Add the coconut and flour to the mixture. You can add a bit more depending on how wet the mixture is. Fold in the chocolate chips.
Scoop out using a melon scooper or heaping tablespoon onto the lined cookie sheet.
Bake for 10-12 minutes, until lightly toasted brown on edges.
Enjoy this delicious recipe,
Holiday Almond Cookies
Combine condensed milk, butter, powdered sugar and egg yolk in a bowl and beat with a mixer on low until light and fluffy. Add flour and almond flour to the butter mixture, beating until the flours are absorbed. Add almond extract and beat well to incorporate.
Lay a sheet of plastic wrap and turn the dough out onto it. Gather the dough into a ball, press into a thick disk, and wrap it well. Refrigerate for 30 minutes.
Preheat oven to 325 F. Line a baking sheet with parchment paper.
On a floured surface, roll the dough out to a thickness of 2/8 inch. Using a cookie cutter, cut the dough into whatever shapes you would like.
Place cookies on the baking sheet and bake for 8-10 minutes.
Mors – Russian Cranberry Drink
Mors is a traditional Russian soft drink made with fresh cranberries, water, sugar or honey.
3 cups fresh cranberries
4 -5 tbsp. honey
7 cups water
½ lemon juice
Blend cranberries in a food processor for 5-8 seconds.
Add blended cranberries to a pot. Pure in water, bring to a boil, and cook for 3 minutes.
Short cooking time allows vitamins not to be lost during the preparation.
Add 2 tbsp. honey and let the drink cool.
Strain the drink through a strainer, letting it drip into a bowl for a few minutes.
Gently press the berries to extract the remaining juice. Add the remaining 2
tbsp. honey and lemon juice.
Chill in refrigerator. Serve with a slice of lemon or orange.
Baked Stuffed Pear
Baked pears are easy and delicious for dessert or with coffee in the morning. I recently pre-baked some pears and then stuffed them after dinner and put them under the broiler. So easy for dessert because you can prepare these in advance and then heat them up right before serving.
You can use red or yellow pears and per each pear you will need one tablespoon yellow raisins, one tablespoon granola or oats, one tablespoon brown sugar and one teaspoon butter. Cut your pears in half and scoop out the middle section. Bake in 400 oven for 20-25 min until fork tender. In small fry pan sauté raisins, granola, butter and organic brown sugar until mixed through about 2-3 minutes. Stuff in the middle of pears and place under broiler right before serving. Serve warm with vanilla ice cream, whip cream or plain or vanilla greek yogurt. Also delicious without any topping! Enjoy this healthy dessert. Perfect serving size, one pear half per person
To your good health,