30 April 2013

Pumpkin Pie Smoothie



I have been trying to make a smoothie a day.  Mostly I have been doing dairy-free but I was craving yogurt today.  This is fabulous!



Pumpkin Pie Smoothie

1 hand-full of baby carrots
1/2 cup + more to thin almond milk (I use unsweetened vanilla Almond Breeze)
1/2 cup Libby 100% Pumpkin
1/2 frozen banana
1 cup plain fat free Greek Yogurt
1 tbsp pumpkin pie spice
1 tsp vanilla
stevia to taste
optional: 2 tbsp chia seeds


blend carrots and almond milk in blender until smooth
add all other ingredients and blend until smooth
if it is too thick, add a little bit of almond milk at a time until it is the consistency you like

Enjoy!


Another yummy one I have been doing is green apple and spinach with fresh ginger, lemon, and vanilla and ice.  I will post the recipe next time I make that one.

12 April 2013

Book Review: Moms Who Drink And Swear

I have been following the Facebook page Moms Who Drink And Swear for awhile now and when Nicole Knepper released her book by the same title, I bought the Kindle version.

Let me start right off by saying that if you don't drink or swear or have children, then this book is not for you.  If you do, BUY IT!, poor yourself a drink, lock yourself in your room so your rugrats can't bother you and prepare to laugh your arse off.  I loved this book for it brashness, honesty, and the fact that it made me feel not so alone.  There are times when you say things in your head that you would never say out loud for fear of being judge.  Nicole says them.  She is also a child of the 70s so I can totally relate to a lot of her slang and references.  I also learned a whole bunch of super special fun-time words like "crotchfruit"  (fruit of your loins).

The book is filled with chapters such as; "Sex, Lies, and Fundip",  "F*ck you, Dinner, Make Yourself", and "The Lice Letter".  Throw in some conversations with her children and let the hilarity ensue.

The book is witty, funny, and full of cuss words, poop talk, and drinking references.  By the way, Nicole has masters degree in professional counseling so there is wisdom in it also.  The book was so good I didn't want it to end.  Thankfully, she also rights a blog for chicagonow.com.

Poor yourself a glass of vino and  f*cking BUY IT!

01 April 2013

Greek Yogurt Cheesecake

I made this for Easter yesterday.


Filling:

1 32 oz tub of fat free, plain, Greek style yogurt (strained-see below)
1 package (8 oz)  of  Laughing Cow cream cheese wedges (or low fat or fat free cream cheese)
NuStevia extract
1/3 cut of unsweetened almond milk, coconut milk, soy milk, or you can use cow milk
1 envelope of unflavored Jello
1 to 2 tbsp of vanilla extract

Crust:

1 and 1/2 packages of graham crackers
2 tbsp of cocoa powder
NuStevia Extract
1/2 stick of butter
1/4 cup of coconut oil


Note about Stevia:  I did not put the measurements because the kind of stevia( NuStevia)  I use is very concentrated.  I have it in a shaker and very carefully shake a little bit on a time, mix and then taste.  If you use other stevia it may have malt mixed in it or you may use liquid stevia so the measurements would be different.  I use this brand because it has not bitter aftertaste.  I have tried many different kinds and like this one best.  You can also use powder sugar if you don't want to use stevia but you will have to experiment with the amounts.  I would just do what I did and add a little and then taste until it is to your liking.

Straining your yogurt:
I like to strain my yogurt but with the use of Jello in this recipe it probably isn't necessary.  I use jelly bags but you could use and old dish towel.  I put a whole tub of yogurt into a jelly bag and put a rubber-band around the top to make sure none leaks out.  Then place in a colander that is place over a bowl or in the sink to catch the whey.  Put something heavy on top to put pressure on the bag to speed up the process.  If it isn't hot out you can leave it out of the fridge but if temps are over 70 I would let it strain in the fridge.  I let mine sit for about two hours. There are other methods to straining yogurt-just Google it!  I like to say the whey to add to smoothies.

While yogurt is straining, let your cream cheese soften on the counter.


For the crust:
Melt butter and coconut oil together.  In a food processor or blender, process graham crackers and cocoa powder until  they are about the consistency  of course sand. slowly add oil/butter mixture into the food processor to mix until all crumbs are wet.  Then slowly add you sweetener a little at a time, tasting before you add more until it is as sweets as you like it.  I used a tart dish but you don't have one, you can use a spring form pan or pie dish. ( if you pie dish, this recipe might be enough for two).  Pour mixture into your dish and press into the bottom of the pan until fully covered and smooth.  Place in the refrigerator to firm it up.

Filling:

Place strainer yogurt, softened cream cheese in a bowl.  Heat almond milk to a simmer remove from heat and stir in Jello until it is dissolved.  With a hand or stand mixer, mix yogurt and cream cheese on med to high and slowly had Jello/milk mixture and vanilla.  Then slowly add your sweetener, mixing well, tasting before adding more until it is sweet enough for you.

Poor mixture over crust, refrigerate until set.  I dusted mine with cocoa powder and server with blueberries.

Enjoy!!Euro Cuisine Greek Yogurt Maker (Google Affiliate Ad)