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This recipe was adapted from Lindsay Nixon’s Happy Herbivore Light & Lean which I checked out from the library and haven’t brought myself to return it...Lucky for renewals!  These are best if eaten when fresh, however, you can store leftovers in an airtight container in the fridge and reheat in the oven or toaster oven to make warm and crispy.
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I've always had a soft spot for pina coladas - the tropical essence, the pineapple, the coconut...with or without the rum...more often without. This one is the easiest and tastiest so far!  Yep. You read the title right, ricotta cheese in a "milkshake". I got the idea from somewhere that I read you swap out ice cream with sweetened ricotta for a sweet late night treat. Makes sense to me...I love ricotta!
I haven't played with this recipe much and am currently addicted to it just as it is but I'm sure you could variate quite a bit depending on flavor preferences. Here is what I currently make, and I apologize for the lack of specifics, I tried to measure things out but it just didn't taste as good as when I wing it. Ch-ch-ch-chia.
Yep, those funny little things are actually quite tasty. A few years ago I got into the chia seeds and enjoyed chia frescas and puddings but then my interest seemed to fade. I’m terrible with remembering favorite recipes because I also tend to just google as I cook. So when I decided to get back into the chia craze I found this recipe and remembered to bookmark it this time. Now, I don’t quite follow the recipe to a T and I have basically just used it as a base to play with different flavors and combos. It makes a pretty big batch so I can easily split this one base into 4 different flavors. The convenience of mason jars is big for these flavor splits. I can simply divide the chia seeds among the jars, and either add the flavorings to the jar or have a reserve to use if I’m blending the flavor in the blender. I will keep the puddings in the fridge and grab during the week or scope out as needed to add to other recipes, such as the dragon fruit/tapioca dessert or the ricotta milkshake. Easy enough to pack for work and versatile enough to not tire of.  A bit of a disclaimer here - I’m not actually going to post any of these recipes. At least not now.
This Christmas, life was just too much of a whirlwind to be organized enough for everything. I made the most of what I could and did the best that I could to enjoy the holiday for myself, to share with others, and to spend time with family. In some ways I feel I failed at each but in other ways I recognize the balance. Unfortunately I did not take many photos of these or the process because I wasn't sure they'd come out on the first try and they were so delicious I ate them pretty quick. I came across a recipe around the same time my mom did and the recipes were pretty similar. She made hers with a few substitutions and loved them so I followed suite. Therefore, this is a combination of a recipe found online and modifications for what we stock in our pantry making it easier to make on a whim.   Here is another recipe for our popcorn series. I always struggle to write and post these recipes because it seems so unlike me. But I do find these as goto recipes when I have certain cravings and just need a snack. It also works out well for me because since I don’t really like popcorn I don’t end up overeating and eating too much. It works out to be just enough to hit the spot.
 I’ve never been a big fan of popcorn. I’d eat a couple handfuls at the movies but could easily stop at any time. Yet somehow, popcorn became a part of our Friday night, movie night rituals. We’d mix in small marshmallows, peanut M&M's, gummy bears, really whatever we’d be in the mood for. But as she grew up, we grew into a more sophisticated palate and the candy varieties just didn’t cut anymore.
We have learned to make savory flavors, sweet flavors, and holiday flavors. Here is my recent version. Coconut, Cinnamon, Maple Popcorn |
