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I saw this on Facebook earlier in the week and couldn’t wait to try it. I kid you not, I made these the last three mornings. Here is the original recipe from Tasty, and below is how I switched it up a little. Now, it says its 4 servings...um, I beg to differ. This is more like 2 servings. You could stretch it to 4 if you are serving other things with it though. And as I’m on my current vegan, instant pot yogurt kick, I have replaced the maple syrup on top with vanilla yogurt and I’m enjoying that for now. 
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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.
This recipe just came together with what food I had in the fridge. It was inspired by a recipe I read about for poblano pepper tacos. Then I got a craving for a tortilla, so while I was at the store I picked up some gluten free tortillas (they are $$$ but worth it every so often). So satisfying and I already can't wait to make it again!  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!   This is such an easy kale smoothie. It tastes so good and refreshing yet it can also be very filling with all that kale. Perfect for between meals, or after a light workout, or out the door for errands. Super easy to make with only a few ingredients.
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. Two things inspired this recipe - first, I was craving the apple spice donuts and had bought a large bottle of cider. Second, I woke up this morning and glanced out the window before walking the dog-despite, the constant 80 degree weather-the sky was one big misty fog. That felt like fall. Walking and feeling the weather. Low visibility with lights a blur. A chill that reminded me it is time to pull out the winter wardrobe.  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.  |
