All posts filed under: Fruit

Meal Replacement Smoothies

These smoothies taste great and leave you feeling satisfied. Banana Nut Bread Smoothie Ingredients 1 Cup Light Vanilla Soy Milk 2 Teaspoons Vanilla Extract 1 Cup Ice 1 Small Banana 1/4 Cup Walnuts Directions In a blender, add milk, walnuts, and ice. Chop for a few seconds. Add in banana and vanilla. Blend. If too thick add more milk. For more sweetness add more vanilla. Approximate Calories: 374 Blueberry Banana Nut Bread Smoothie Ingredients 1 Cup Light Vanilla Soy Milk 2 Teaspoons Vanilla Extract 1 Cup Ice 1 Cup Frozen Blueberries 1 Small Banana 1/4 Cup Walnuts Directions In a blender, add milk, walnuts, and ice. Chop for a few seconds. Add in banana, vanilla, and blueberries. Blend. If too thick add more milk. For more sweetness add more vanilla. Approximate Calories: 454 Advertisements

Tomato Pie

I love tomatoes but somehow until yesterday, I had never eaten tomato pie. We gathered a ton of tomatoes from the garden this week so I pretty much had to make a tomato pie. As I drove to the grocery store, I had this overwhelming feeling of guilt because I had written “9-inch deep dish pie crust” on my list. I always make my own crusts and apparently, my brain did not want to live with the guilt and allowed me to completely forget to buy one. So, I had to make one and it was easy and turned out great. I had a little extra dough so I made a mini pie in a ramekin. Eat this hot or cold. Top with Tabasco, or red pepper flakes for extra spice. Serve at brunch or with a salad for dinner or eat if for lunch or breakfast. I looked at a lot of recipes. Tomato pies come in all forms and variations, recipes calling for basil or onions or garlic or no cheese. I ended modifying one from Eclectic Everyday. Ingredients …

Chicken Salad Recipe

I really like my mom’s chicken salad with grapes and ranch seasoning. But, I didn’t have any grapes so I went to Recipe Puppy, typed in the ingredients I had on hand and a chicken salad recipe that used honey mustard came up. I was a little scared at first, so I made a small batch. I added apple pieces and made my own honey mustard sauce. I think this chicken salad is great with crackers or would make a great sandwich (add a piece of romaine lettuce and a few slices of tomato). It is a quick and easy lunch that isn’t too terribly unhealthy. Here is my take on the recipe. INGREDIENTS 1 can (12.5 ounces) Organic Canned Chicken 1 medium Fuji Apple 1/2 cup walnut and pecan pieces 1 teaspoon pepper 1/2 cup mayonnaise 3-4 tablespoons (rounded) yellow mustard 2-3 tablespoons honey DIRections Drain chicken and shred using two forks. Peel (optional) and chop Fuji apple into small chunks. In a small bowl combine yellow mustard and honey. The consistency should be a little runny. …

Cocktails

Apple Cider Bourbon My mom sent me an article which mentioned an apple cider whiskey drink served at a bar here in town. This inspired us to make our own apple cider cocktail. We failed to come up with a creative name for the drink. Ingredients (Serves 2) Ice Cubes 2 shots Bourbon 1 Packet Apple Cider Powder Mix 2- 3 shots Simple Syrup Crushed Apple Cinnamon Straws (optional) Directions Follow instructions on package to prepare apple cider and allow to cool. If you don’t have prepared simple syrup, mix equal parts water with sugar and heat until sugar dissolves. Cool before using. Crush apple cinnamon straws in a bowl, wet rim of a glasses and press into bowl to line rim. Place ice, bourbon, simple syrup, and apple cider in a cocktail shaker and mix. Pour mixture over ice and serve. Delicious! Sweet Blackberry Whiskey Once we got our bar cart set up we decided to make a drink with the limited liquor selection we  had (and currently still have). This was our first drink which is a modification …

Cranberry Pecan Muffins

I found this recipe from Balancing Beauty and Bedlam via Pinterest. I had some pecans and dried cranberries leftover from when I made broccoli salad and I have been using them on salads with grilled chicken and poppyseed dressing. But I saw this recipe and thought, “I need to get rid of the craisins and pecans, so I need to make these muffins.” The original recipe is a little different than my rendition, for one, I added dried cranberries. These taste like mini pecan pies. They do not puff up very much. I ended up with enough batter for 11 regular-sized muffins (they filled up about half of the baking cup). According to my calculations, they are about 293 calories each, but well worth it. Ingredients 1 cup packed brown sugar 1/2 cup all-purpose flour 1 cup chopped pecans 2 ounces dried cranberries (Craisins) 2/3 cup melted Earth Balance Vegan Buttery Spread (or butter) 2 eggs, beaten Directions Combine brown sugar, flour, and pecans. In separate bowl, beat eggs with a mixer. Mix melted butter and eggs well. …