Chocolate Peanut Butter Banana Milkshake

We made this for our FHE treat last night and it was so yummy!
This website is awesome.

Chocolate Peanut Butter Banana Milkshake (vegan)
makes 24 oz (about 2 servings)

Ingredients:

2 frozen bananas
3/4 cup almond milk (homemade or store-bought)
1 Tablespoon pure maple syrup (optional)
2 Tablespoons cocoa powder
1/4 cup natural peanut butter
pinch of sea salt
1 teaspoon vanilla extract
7 ice cubes (about 2 handfuls)

Directions:

Throw all the ingredients into a high-powered blender, and blend until smooth and creamy.

http://detoxinista.com/2012/05/chocolate-peanut-butter-banana-milkshake/

Crispy Cauliflower with Capers, Raisins and Breadcrumbs

Oh man, this is to dye for!
I thought this would make enough for a meal but it wasn't, but it was so rich and delicious, we put it on double stuffed potatoes. (Potatoes that I put in the microwave, scooped out the inside and put the skins in the oven til crisp and mix up the inside stuff with greek yogurt).
Also, I forgot to add the breadcrumbs and it was good- I don't know what its like with breadcrumbs.
Another also, I halved the amount of olive oil and I think I could even 1/4 it because it was more than enough.
I didn't use anchovy paste.

We will be making this again soon.

INGREDIENTS

• 1 large head of cauliflower (2 pounds), cut into 2” florets
• 6 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, soaked, rinsed, patted dry
• 3/4 cup fresh coarse breadcrumbs
• 1/2 cup low-salt chicken broth
• 1 teaspoon anchovy paste (optional)
• 1/3 cup golden raisins
• 1 tablespoon white wine vinegar or Champagne vinegar
• 2 tablespoons chopped flat-leaf parsley

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes. DO AHEAD: Cauliflower can be made 4 hours ahead. Let stand at room temperature. Reheat before using.
• Meanwhile, heat remaining 3 Tbsp. olive oil in a small saucepan over medium-low heat. Add garlic and cook, stirring occasionally, until just golden, 5–6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2–3 minutes; transfer breadcrumb mixture to a plate and set aside.
• Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. Do ahead: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture mixture before continuing.
• Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.

Delsih! Split Pea Soup

Split Pea Soup

 2 C. Split Peas
1 Slab of lean ham steak (1/2  pound)
6 C. Water
1 C. Carrots diced
1 C. Celery Diced
1 Onion Diced
1 T. Parsley Flakes
1 tsp. Basil
1/4 tsp. Allspice
1/4 tsp. thyme
2 Bay Leaves
2 tsp. Garlic Salt
1/2 tsp. Pepper

Put everything in a crockpot, and cook on low for 6-8 hours, or 4 on high. Once cooked dice up ham steak and put back in soup. This soup is even better the next day! Serve with hearty corn bread, and apricot mango jam.

Hearty Corn Bread

Hearty Corn Bread
2 C. Whole wheat flour
2 C. Corn Meal
1/2 C. Agave or Honey
3 Packets Stevia
1/2 C. Greek Yogurt
1 1/2 C. Milk
2 T. Baking Powder
1 tsp Salt
1 C. Applesauce (See my recipe for homemade applesauce )
2 Eggs
2 tsp.Vanilla
Mix all ingredients together for a few minutes, put into pans.
Bake at 400 for 10-12 minutes if baked in muffin tins. Bake for 15-18 in a 9x13 pan.
Makes 32 Muffins
It has been my experience that when using two types of natural sweetners in baking or cooking you can use way less agave, saving you money and calories, and the end result is a delightful little treat. You can also add vanilla and it gives more sweetness and depth to baked goods. Enjoy

Apricot Mango Freezer Jam

Apricot Mango Freezer Jam

10 C. Fruit blended but still chunky.  (I did about 5 mangos and the rest apricots)
3 C. Agave
 Juice from 1/2 lemon
1 tsp. Lemon Zest.
Put all Ingredients in a large pot and allow to cook for 45 minutes. The flavors get so strong and concentrated from the cooking process. Allow to cool and store in freezer bags or jars. This recipe made 4 quarts.

Quiche Jessica.....or Green Eggs and Ham

Recently I was reading recipes of good quiches. One that was quite popular was Quiche Lorraine. I thought to myself, "Who the heck is Lorraine anyway?" So I decided that this lady named Lorraine made a killer quiche one time, and she loved it and she loved herself so she named the quiche after herself. Hence: Quiche Lorraine. So with that I give you Quiche Jessica, or Green Eggs and Ham. And Yes, it is as fabulous as me! he he. The oodles of spinach and basil give it the GEand Ham Nickname.

Crustless Quiche Jessica

1 Onion finely diced
1 Large bunch of Basil
8 C. Packed Spinach chopped
16 Eggs
1 C. Greek Yogurt
1 C. Skim Milk
2 tsp. Garlic Salt
1/2 tsp. Pepper
1/2 C. Parmesan Cheese
1 C. Sharp Cheddar
1/2 Pound of Lean Ham Steak

Optional Ingredients. (I didn't use these, but any extra veggies would be super yummy.)
1 Can of Artichoke hearts drained.
1 Package of mushrooms rinsed and sliced
Zucchini
If you use any extra veggies give them a quick saute with the onion and ham.



Saute in pan onion and Diced up ham Steak. In a blender mix eggs, yogurt, milk and seasonings. Whip it good. Then add rest of ingredients. Pour in 9 x 13 and bake at 350 for 45 minutes. If cut into 12 slices it clocks in at about 220 Calories a slice. Make a big pan and freeze it individually for a quick and healthy breakfast!!!