Recipes

SUPER low-cal, delicious, almond milk ice cream!

Ingredients:

(Makes 1 large serving)

• 1/4 tsp pure vanilla extract
• scant 1/16 tsp salt (don’t omit)
• sweetener (such as 1 Stevia packet or 1 tbsp sugar)
• 1/2 tbsp rainbow sprinkles
• 1 cup almond milk or canned coconut milk
• If you want it to taste more like cake batter, add 1-2 tbsp coconut butter (You can also add 1/4 tsp butter extract.)

Directions:

Mix the ingredients together. Freeze. (You can also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend and enjoy!

(Recipe and photo courtesy chocolatecoveredkatie.com)

Summer Salmon Burgers

Burger ingredients:

16 oz. wild Alaskan salmon (canned or fresh, either works just be sure to drain the canned stuff)

2 eggs

1/4 cup chopped fresh parsley (Dried also works, just use a little less.)

4 Tbs. finely chopped onion (I like a lot of onion so use however much you prefer.)

1/4 cup dry bread crumbs

2 tablespoons lemon juice

1/2 teaspoon dried basil

1/2 tsp.cayenne pepper (If you don't like a spice you can omit this)

Salt and pepper to taste

1 Tbs. olive oil (For the pan)

Dill sauce ingredients:

1/2 cup plain low-fat Greek yogurt

Salt and pepper to taste

1 Tbs. dill

Banana Buckwheat Pancakes

Ingredients:

1 egg

1/2 cup white or whole wheat flour

1/2 cup buckwheat flour (Can use all buckwheat flour if desired)

3/4 cup milk

1 tbs. honey

2 tbs. oil

3 tsp. baking powder

1/2 tsp. salt

(1/8 cup extra milk if needed)

Directions:

Mix eggs and milk. Stir in oil and honey. Mix dry ingredients in separate bowl. Then slowly add dry ingredients to egg/milk mix and beat until most lumps are out.

Pour in small amounts onto heated pan and flip each pancake when ready. Enjoy!

Monkey Bread 

 

Ingredients:

 

1/2 cup sugar

1 teaspoon cinnamon

2 rolls pizza dough or biscuits

1 cup packed brown sugar

3/4 cup butter or margarine, melted

1/2 cup chopped walnuts, if you want

1/2 cup raisins, if you want

 

 Directions:

 

Preheat oven to 350°F. Grease cake pan with shortening or cooking spray. In a bowl mix granulated sugar and cinnamon. Separate dough into oval shaped chunks of desired size. Roll in sugar mixture to coat. Arrange in pan. If you chose to add walnuts and raisins, sprinkle them among the pieces at this point. In a small bowl, mix brown sugar and butter; pour over the pieces. Bake 20 to 30 minutes or until golden brown and no longer doughy in the middle. Turn upside down onto serving plate. Drizzle glaze on top, if desired. Pull apart to serve. Always serve warm.

 

Glaze Directions

 

4 ounces cream cheese, softened
1 cup powdered sugar
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1 tbs milk to thin mixture (Add more if you want a thinner glaze)

 

 

  

Kahlua-Chocolate Frosting

(I found this amazing recipe in the "Easy Cupcake Recipes" mini cookbook.)

1/4 cup (1/2 stick) unsalted butter, softened
1 (8 oz.) package cream cheese, softened
1 (16 oz.) box powdered sugar, sifted, divided
2 (1 oz.) squares unsweetened chocolate, melted, cooled
1/4 cup Kahlua ® liqueur

Beat butter and cream cheese in bowl until creamy. Add 1 cup powdered sugar and melted chocolate and beat until creamy.

Gradually add remaining powdered sugar and Kahlua ®. Beat on low speed until spreading consistency. Refrigerate. Frosting for 24 cupcakes. (I usually double the recipe because I like lots of frosting, not just a dollop.)

*TIP: If you don't have or don't want to use liqueur, just use 1/4 cup strong, brewed coffee instead.

Enjoy!