Carrot Cake Dessert Smoothie (Vegan)

3-4 Mini Carrots
1/4 Granny Smith Apple
4-8 raw almonds
1/2 frozen banana
1 frozen pineapple ring
2 T raw oats
1-2 dashes of all spice
water

You will need a high powered blender.  I use the Ninja Kitchen System, single serve cup attachment.  Press ingredients into server cup, fill with water below the max capacity line.  Blend until smooth.

This is a favorite for me.  I often have it alone.  This week, it was featured alongside brunch, a Tofu Bacon BLT. 

banana pudding

 Ingredients

3 ripe bananas, peeled and pureed

1 tablespoon freshly squeezed lemon juice

1/2 cup granulated sugar 

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs, separated

2-4 cups evaporated milk

1/2 teaspoon vanilla extract

45 vanilla wafers (will vary)

1 pinch cream of tartar (or corn starch)

Directions

***The amount of milk and cookies will vary.

Preheat oven to 400 degrees.

Toss the banana slices and lemon juice in a small bowl and puree until smooth.

Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucer. Add the egg yolks and whisk to combine. Add the evaporated milk and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.

Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass-mixing bowl. Cover with a layer of vanilla wafers, then pudding, and repeat until you have reached your desired results. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.

banana oat pecan waffles

1/2 c oats

1/2 c oat flour
1 c ap flour...
2 T flax meal
1 T baking powder
1 t baking soda
1/2 t salt
1/2 t vanilla flavor
1/2 banana mashed (1/2 for garnish)
pecan pieces (for garnish)
1 c almond milk
3 T oil

Mix ingredients well. Let stand for 1/2 hour covered. Heat griddle. Batter will be thick. You want this!
(served with fried cauliflower wings)

two ingredient ice cream base

Ingredients

14 oz. sweetened condensed milk
2 cups whipping cream

Preparation

Chill the ingredients, chill the stainless steel bowl, chill (in the freezer) the balloon whisk that goes with your favorite hand or stand mixer, chill the container (in the freezer) that you wish to store your cream (I used plastic containers with lids).

Whip cream to peaks form, add condensed milk, whisk to stiff peaks form

***here is where you can add your flavors to stir into your base***

I added Beanilla Vanilla Extract (2 T of Double Strength)
place into your plastic containers (I lined each with a small freezer bag)...seal, freeze for 6 hours or overnight

Make your toppings from fresh fruit, corn starch, water, and sweeten with powdered sugar or honey. 

meal replacement

A year past maintenance and folks are likely wondering why am I talking about meal replacement. It is simple. I get a little bored with my snack options. I am a lover of desserts, but would rather have a healthier alternative. I need to infuse more fruits, berries mostly, into my daily nutrition.

A few years ago I discontinued use of meal replacements. The ones I did stock reached expiration. However since, I occasionally picked up a packet here and there, but nothing major. I was always a fan of Spirutein and Hemp Pro. 

Going forward, I paid a visit to my favorite vitamin supplement site, and discovered a special for the new year on meal replacement/fitness powders. I found my old trusted Hemp Pro at a fabulous price. I also spun my wheels a bit looking for an additional plain and chocolate variety. The plain is a base that can be flavored to my taste. You can never go wrong with chocolate. The brand of choice is VEGA. It is plant-based. I have tried the plain with strawberries, blueberries, banana, and a teaspoon of vanilla flavoring. Delicious. 

I will try the chocolate. I have great expectations for it, like adding peanut butter, banana, and perhaps a couple of Tablespoons of oat powder. The serving size for VEGA is a huge scoop measuring approximately to 4 Tablespoons. That is a little aggressive for me to start. Two tablespoons is more my frequency. 

Many independent contractors approached me to try their meal replacements. I am not a fan of a lot of protein without a fiber content. Plus the price point must be friendly. I am very much aware that many of these companies are mostly multi-level marketing businesses, driven for-profit and prize. I am not here for that.

protein yogurt fruit bars

*This recipe is designed for the 6 count Tupperware Mold or equivalent
1 cup of frozen fruit or berries
1/2 cup banana
1/2 cup of Plain Yogurt
3/4 cup of Soy Milk
3 pkgs sweetner (depending how sweet you like it)
1 T of Lemon Juice

1) Add all ingredients in a food processor or blender and blend until smooth.
2) Pour into popsicle molds and freeze for about 4 to 6 hours or until set.
3) If you find them difficult to remove from the mold, dip the bottom of the popsicle mold in warm water for about 5 seconds and they should come out nice and easy.