Reviving Motherhood

Learning on the Journey


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Delicious Dairy Free “Ice Cream” or Milkshakes (vegan, paleo, primal, GAPS legal)

With people in the house who can’t have dairy, we REALLY miss ice cream especially on hot summer days!

This “ice cream” has the consistency of soft serve and really helps fill the gap.  The kids ask for it almost every day!

Peel, chunk up, and freeze a bunch of very ripe bananas. I freeze them on a cookie sheet so they don’t stick together and then tranfer them to a ziploc bag.

When you’re ready to make the “ice cream,” chunk a couple frozen bananas up and blend in the blender with a little water or coconut milk or whatever liquid you have on hand. Just pulse it slowly till it’s nice and creamy, and I promise you, it will have the exact consistency of soft serve ice cream. You can eat it plain…Add a little vanilla…a glob of nut butter…a few frozen berries…a spoonful of carob or cocoa powder…Lots of possibilities. Soooo yummy.

You don’t even have to be a health food nut to enjoy this!

What’s your favorite healthy summer treat?

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Blueberry Baked Oatmeal for a Crowd

Blueberry Baked Oatmeal

6 eggs

1/2 c. honey

1 can coconut milk plus 1 1/2 c. water OR 3 c. whole milk

6 c. old fashioned oatmeal

1 t. baking soda

1/2 t. salt

1/2 t. vanilla

1-2 c. blueberries, fresh or frozen

Mix wet ingredients well, then add and stir dry ingredients.  Gently fold in blueberries.  Pour into oiled 9X13″ glass baking dish and bake at 350 degrees for around 35 minutes.  Enjoy with extra honey and cream!


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Easy Dairy Free, Sugar Free Hot Chocolate

Dairy Free Sugar Free Hot Chocolate

1.  Heat one can coconut milk plus 3 cans water till steaming.

2.  Place 1 T. cocoa powder and 12 drops stevia into 6 mugs.

3.  Add hot coconut milk to each mug and stir well.

We have really enjoyed this recipe this winter!  I know spring is just around the corner, but maybe we can squeeze in a few more days of hot chocolate drinking!

~linking~

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Dairy Free Sugar Free Fluffy Chocolate Mousse

I’m such a sucker for creamy, fluffy desserts.  It’s the thing I miss most since we don’t keep dairy products in the house any more.  So this one thrilled me!

I found this recipe on Pinterest and now it seems to no longer be linked to the original blog.  I wish I could give credit to the recipe inventor, who called these “frosting shots.”  (Edit: In the comments, Leah pointed  me to Chocolate Covered Katie as the inventor.  Thanks, Leah!) It would make good icing, but it makes a really great mousse!

Basically, it’s this.

Put  cans of coconut milk in the refrigerator so the coconut cream will rise to the top and get thick.  (I use Golden Star, which is the cheapest and doesn’t contain emulsifiers that prevent the milk from separating.)

Open the cans and scoop out the cream, leaving the liquid in the can.

Place cream in mixer bowl and whip until fluffy, just like whipped cream.  Along the way, add cocoa powder and liquid stevia to taste.  (I use GNC liquid stevia.  I have heard that it has the least offensive aftertaste.  I think it tastes nice.)

My proportions were 4 cans of coconut milk, approximately 2 t. of cocoa powder and around 60 drops of stevia, give or take.

Spoon into dessert cups and refrigerate awhile longer.  It will get very thick.

So decadent and delicious!  Just in time for Valentine’s Day!


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Turkey White Bean Chili

Turkey White Bean Chili

1 turkey

2 lb. dry white beans

1 onion

1 can green chilies

1 can rotel tomatoes with green chilies

1 t. or more cumin

Garlic

Salt and pepper to taste

Boil and debone turkey.  Set meat aside.

Cook white beans and onion with water and turkey broth till tender.

Add green chilies, rotel, cumin, garlic, salt and pepper.  Stir in turkey and keep on flame till heated through.

 


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Dessert

Since Christmas, we realized that we had been eating too many sweets.  WAY too many sweets.  No one felt good.

So we implemented the “dessert once a week” rule.  We mostly eat homemade treats, so if I’m going to make something sweet, it’s only on that one day.  If we have occasion to have a treat at another time (such as a social event), that is fine, and we eat lots of fruit and all fruit smoothies, but we aren’t eating dessert daily.  The kids like it because they have something to look forward to, and I like it because I know when it’s coming up and I can plan, plus, everyone acts nicer when they are not eating sugar all the time.

Anyway, it’s a tiny little tip, but I bet I am not the only one who struggles with a crazy amount of sweets and how it affects the kiddos.  The only downside?  They are eating more at meals, so I have to make sure I prepare enough!


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Ham and Egg Cups: Easy Protein Breakfast

I’m sure I’m not the only mom who is always looking for some breakfast variety, and something that packs a protein punch and gets the kids off to a good start!  I cook a hot breakfast every day, not by choice but by necessity.  I tried this recipe yesterday and it was the biggest hit we’ve had in awhile.  Fairly quick and easy, seemed to refrigerate and reheat well, and relatively healthy!

Ham and Egg Cups

12 Very thin ham slices (I use Hormel Naturals, which is nitrite free)

12 Eggs

Maple syrup (optional)

Salt and pepper

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Oil muffin tins (unnecessary if they are nonstick, I suppose).

Line each one with a slice of ham.

Pour a little maple syrup in the bottom of each ham “cup,” if you wish.  About ½ teaspoon.

Break an egg into each ham cup.

Salt and pepper the tops.

Bake at 400 for 20 minutes.

Enjoy!