1 frozen banana, peeled and sliced
2 cups frozen strawberries, raspberries, or cherries
1 cup milk
1/2 cup plain or vanilla yogurt
1/2 cup freshly squeezed orange juice
2 to 3 tablespoons honey or to taste
Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.
Sometimes you can even use different kinds of vegetables like cucumber, tomato etc. for the smoothie.
For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.
4 large scoops (about 1 1/2 c.) vanilla ice cream
1/4 c. milk
Whipped topping, for garnish
Sprinkles, for garnish
Maraschino cherry, for garnish
In a blender, blend together ice cream and milk.
Pour into a glass and garnish with whipped topping, sprinkles, and a cherry.
Any kind of fruit can be added with milk in this recipe.
10 oz frozen fruit of choice
1 can full-fat coconut milk (or 13 oz milk of choice)
2 tbsp sweetener of choice
Add sweetener with the milk and bring to a gentle boil on medium heat. Keep stirring frequently. Once done, wait until it cools down.
Add fruit and flavour as of your choice.
Once the mixture has cooled down considerably, fill each Popsicle mold by about 3/4th of the way full. Close with the lid.
Place in the freezer to set completely. It should take anywhere between 3-6 hours.
To remove, run tap water on the back surface of the pospicles molds. This will loosen up the popsicles and you can easily (and very gently), pop them out.
1 large banana , cut into small pieces (frozen bananas work too)
4 large fresh strawberries sliced or cut into small pieces (any type of fresh or frozen fruit will work)
1/2 - 1 cups apple juice? lemon juice no sugar added, or other favorite fruit juice
Add fruit to your popsicle mold (I use this one), alternating different kinds of fruit until the molds are filled almost to the top.
Gently fill the mold with apple juice, leaving at least 1/8 in headspace and place the popsicle stick inside. Freeze for at least 6 hours or overnight.
1 Medium Golden Beetroot
1 Medium Beetroot
1 Medium Zucchini
1 Large Carrot
1 Small Sweet Potato
1 Small Rutbaga or turnip
1/2 tsp sea salt Adjust to taste
1/2 tsp pepper Adjust to taste
1 spritz Oil Optional
Preheat the oven to 400F.
Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
Spread out on baking pan(s) lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
Remove from the oven and allow to cool for a few minutes before eating.
Mix French Fries
1 lb each of different vegetables like bean, sweet potato, eggplant, carrot, potato, zucchini
Zero-calorie cooking spray
½ cup grated Parmesan cheese
½ tsp. garlic powder
Salt and pepper, to taste
Preheat oven to 375° F. Line a baking sheet with foil and spray with cooking spray.
Mix together cheese, garlic powder, salt and pepper.
Spray the vegetables with cooking spray then dip them in cheese mixture or toss to coat.
Add green beans to baking sheet and bake until crisp (about 10 to 15 minutes).
Cool slightly before serving.