On those hot summer days doesn’t your mouth just water for something refreshing? Granita is an easy recipe that you can make with fruit for something light and fresh.
Being dairy-free I am always trying to think up great desserts or snacks. We had so much watermelon I decided to make Granita. Granita is a great frozen Italian dessert made from sugar, water and flavoring. With having so much watermelon I decided to make an icy treat!
Watermelon Granita is a light, refreshing dessert that can be made when you get up and ready to serve for your dinner party. This recipe serves 4 so by all means double it for some extra!
- 4 c watermelon
- 2 Tbs agave
- juice of 1/2 a lime or lemon (both are good depending on your taste preference)
- Blend all the ingredients together
- place in a freezable container and freeze for at least 4 hours
Scrape at the delectable dessert to loosen it from the container and split evenly into four dessert bowls. Garnish with a sprig of mint and a thin slice of whatever citrus you used. This dessert can be served on the slushier side. I decided I wanted it a little more frozen so froze overnight.
I cannot wait to try this recipe with other fresh fruit…YUM!
Nutrition Facts: Calories: 77; Fat: 0 g; Carbs: 19.4 g; Protein: 0.9 g
Summer time is the best time! I am fortunate to have my summers off so I have more time to bake and cook with my all time favorite sous chef. A few nights back after dinner my favorite little girl asked if we could make muffins for breakfast the next morning. I looked in the fridge and we had some strawberries so strawberry muffins it was.
The best thing about this recipe is that it not only has fruit but it is made with hole grains and no refined sugars! Oh and of course dairy free and DELICIOUS!
Here is what you will need:
- 2 egg
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1/2 cup original unsweetened almond milk or other dairy alternative milk
- 1 tsp pure vanilla extract
- 2 cups whole wheat flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4-1 tsp cinnamon
- zest of 1 small lemon
- 1 cup diced strawberries
- Pre heat the oven to 350 degrees
- In a small bowl mix dry ingredients
- In a medium size bowl mix wet ingredients well
- Add the dry ingredients into the wet ingredients making sure there is a lump free batter
- Fold in lemon zest and strawberries
- In a greased muffin tin scoop 1/4 c of the batter for 11 muffins and 1/3 c of the batter for 9 larger muffins
- Bake for 20 minutes or until your tester comes out clean!
Nutrition facts for 1 muffin:
11 muffins: 200 calories; Fat: 8.3g; Carbs: 26.5g; Protein: 4.2g
9 muffins: 244 calories; Fat: 10.1g; Carbs: 32.4g; Protein: 5.1g
Hi all! It’s been a while, but work got crazy and it’s now that it’s summer vaca I hope to be posting a lot more!
Ok so pancake heaven…. I personally am a waffle chick but when your daughter wakes up and asks for pancakes you get cooking! What makes it better is she wantes to help cook! We have been trying to find homemade recipies for pancakes and waffles instead of using Bisquick. I found this great whole wheat pancakes from SkinnyTaste.
Of course I altered it to make it dairy free but to also load on the cinnamon, and finally added blueberries as my mini absolutely LOVES blueberry pancakes
This stack not only TASTE amazing but is filled with whole grain, fruit and the best part of all of you are watching your calories 2 pancakes equal 144 calories! So you can have a stack with additional fruit and syrup for right around 400 cals😀
- 2 cups whole wheat flour
- 2 tbs coconut sugar
- 4 1/2 tsp baking powder
- 2 heaping tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 2 1/8 cups unsweetened almond milk
- 2 tsp vanilla extract
- 3/4 cup frozen blueberries
- Mix all dry ingredients in a bowl
- Add wet ingredients and mix until batter is smooth
- Fold in blueberries
- Heat a skillet with some cooking oil, measure a 1/4 cup of batter for each pancake. When it starts to bubble it’s time to flip!
It makes 8 servings (1 serving=2 pancakes) plus an extra for that little one!
Have you ever wondered how you are ever going to get all your veggies in fora day or sneak them to your kid who despised veggies at all cost! I have the the breakfast for you with veggies inside and you would never know it if all you did was taste it!
In a high speed blender blend
- 2 cups spinach
- 1/2 avocado
- 1/2 fine grated Carrot
- 1 cup mixed frozen berries
- 1 banana
- 2 dates
- 1 1/4 water
Pour into a bowl and top with your favorite toppings! Today I went with Kashi Go Lean Origional, blueberries, ground flax seed and coconut! The toppings are endless though!
And the best thing is the smoothie itself is vegan, gluten and but free so if you have allergies or dietary restrictions you can put the appropriate toppings for you!
Do you love your ethnic staples? I know my husband does! Not that golumpkis are bad but you can always make them better! So tonight I decided to add leannmeats and whole grains to the recipie.
This great meal which can be made ahead and frozen for easy meals on a crazy night was a hit with the hubby!
This recipie makes 17 golumpkis
What you need:
- 1 lb ground pork
- 1 lb 94% lean ground beef
- 1 lb 99% lean ground turkey
- 2 medium onions choppes
- 4 garlic cloves chopped
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked white rice
- 2 tbsp tomato paste
- 2 eggs slightly beaten
- 1/2 tsp pepper
- 1 tsp salt
- 2 cans tomato soup
- 2 cans tomato sauce
- 1 tbsp light brown sugar
Directions for cabbage
- Cut core out of the cabbage and steam for 20 min (it makes it easier to remove leaves without ripping)
- Blanch steamed leaves in salty water for about 3 minutes ubtil they are soft and playable
- Cut hard part of stem out
Directions for filling
- Heat 1 tbsp of olive oil in a skillet
- Once oil is hot put in chopped onions and sauté
- Once onions are translucent add garlic and sauté for about 3 minute
- Meanwhile in two separate pots cook rice
- In pot one place white rice with 1 cup of water. Bring to a boil and simmer until cooked.
- In the second pot bring 1 1/2 cups water to a boil and add brown rice. Put down to a simmer until cooked
- Add the sauted garlic and onions, cooked rice, and remainder of filling ingredients. Mix until combined but make sure to not to over mix.
Directions for sauce
- Mix all sauce ingredients together
Directions for putting all together
- Place 1/2 cup of mix in center of cabbage leaf. Fold up bottom then sides and roll forward
- Place a little bit of the sauce on the bottom of the baking dishe.
- Place rolled cabbage leaves in dish
- Then pour the remainder of the sauce evenly over the cabbage rolls.
- Cover and bake for 1 hour at 350 degrees.
Don’t have time to cook this day of no worries you can cook it in the crock pot for 8 hours on low!
Who doesn’t love pumpkin? You can do so much with it from pie to Overnight Oats to smoothie bowls to nice cream. The options are endless and to boot you are getting in a veggie serving!!
Since the time change my daughter has been getting up at 4/4:30 am. Today she decided to wake up and play at 3:30am so of course after playing in bed I decided to get creative in the kitchen with the leftover pumpkin pure from the pie I made this weekend.
Let me tell you this bowl did not only look delicious it tasted so good! You got your veggies, fruit, and depending on what you put on top you get seeds and whole grains. This is a great balanced breakfast to fuel you for the day.
You will need a food processor with an S shaped blade to mix all the ingredients together
- 1 frozen banana slices
- 1/2 C pumpkin pure
- 1 tbsp almond butter
- 3/8 C Almond-coconut milk blend
- A few dashes of cinnamon, nutmeg and clove (add as much or as little as you would like)
- Optional toppings: pepitas, chia seed, unsweetened coconut flakes, kasha cereal/granola that is low in sugar and filled with whole grains
- Place pumpkin, banana, almond butter in food processor and begin to blend.
- While food processor is on blend in milk (if you want it thinner you can add a bit more; thicker add less)
Take hold of the fall season and get in your veggies by enjoying some pumpkin in a healthy way!
Every Monday, Wednesday, and Friday are eithe crockpot or leftover meal days in our household. Tonight was a quick, easy and healthy crockpot meal for 5
- 2.5 pounds bone-in, skinless chicken thighs and drumsticks or leg quarters
- 1 28oz can crushed tomato
- 1 red pepper chopped
- 1/2 vadalia onion chopped
- 1/4 tsp dried basil
- 2 garlic clove crushed
- 1 box whole wheat spaghetti ( or pasta of choice)
- Mix all ingredients in a crockpot
- Cook for 6-8 hours on low
- Cook pasta prior to serving
- Plate up and enjoy!
Calories: 447; Fat: 12.2 g; Carbs: 55.3g; Protein: 36.7