Tag Archives: healthy

Watermelon

21 Aug

I love watermelon, how about you?  Not only is it the official fruit of summer but watermelon is loaded with citrulline, an amino acid that has been shown to lower blood pressure and also increase strength.  Watermelon is also a good source of protein and carbs!  Watermelon is so much more better than cake for desert and makes a great pick me up snack in the afternoon.  Pack it in your lunch and even take it on a picnic.

 

Applesauce Muffins

28 Nov

These Applesauce Muffins are so easy  to make  and smell so good while they bake!  The whole house smells like apples and cinnamon when baking these muffins!  No dairy and no eggs!

Applesauce Muffins

Eat these while they are still hot with a dab of butter!

???????????????????????????????

Applesauce Muffins

You can also pour the batter into a loaf pan to make Applesauce Bread!

Enjoy

Susan T

Very Peachy Peach Smoothie

3 Aug

 

 

August is National Peach month!

Let’s celebrate with a delicious Peach Smoothie

and a slice of fresh baked peach pie!

Scroll on down for the recipe!

Enjoy!

Peaches

Peach Smoothie

Peach Smoothie

Add a slice of fresh baked peach pie with that!

Peach Pie

 

Frozen Banana Peanut Butter Chocolate Bites

7 Apr

I can’t stop snacking on these yummy frozen Banana Peanut Butter Chocolate Bites. I have seen many versions in Magazines including Outside Magazine, but the one we like the most here at the Beach Bungalow is the Peanut Butter and Chocolate. They are so easy to make and so worth it! Did I mention they are healthier than ice cream?!

You will need: Bananas, Melting Chocolate and Peanut Butter

075

Banana Bites

Banana Bites

Banana Peanut Butter Chocolate Bites

Easy Homemade Vegetable Broth

22 Dec

I love a bowl of hot broth while curled up on the couch watching a movie on a cold winter night!  You can make your own vegetable broth in these simple and easy steps to enjoy now or freeze the broth in containers for later use.  This vegetable broth is delicious and is ideal for making soups, just add your favorite ingredients such as noodles, pasta, beans, potatoes, or tofu to name a few.

vegetable broth

 You will need:                                             

  • 1 large onion chopped into large chunks
  • 1 clove garlic
  • 4 carrots peeled and chopped into large chunks
  • 4 celery stocks chopped into large chunks
  • 1 cup broccoli
  • left over celery tops
  • 1/4 cup fresh parsley chopped
  • 1 pinch salt
  1. Wash trim and chop vegetables
  2. Put all ingredients into a large pot of water, bring to a boil, reduce heat and simmer for 3 hours while stirring occasionally
  3. Remove from heat and strain the broth through a mesh strainer into quart size containers.  Freeze up to 6 months.

straining

Roasted Brussels Sprouts

4 Nov

Brussels Sprouts  are a sure hit with adults but the kids will love them too. No left overs here!

Brussels Sprouts contain vitamin A, C and dietary fiber.

https://susantskitchen.wordpress.com/

What you will need
2 cups of Brussels sprouts, rinsed, and halved lengthwise. Discard outer leaves.
1/4 cup of olive oil
salt and pepper
2 tablespoons of water
1/2 fresh cut lemon

Pre-heat oven to 375. Place Brussels Sprouts in a glass roasting pan lightly coated with oil.  Add the olive oil, water and fresh squeezed lemon.  Toss the sprouts to coat. Sprinkle salt and pepper to taste. Place dish in the oven and  roast for 15 minutes. Remove from the oven and flip them with a spatula. Place back into the oven and roast for 15 more minutes. Remove from oven and serve! Don’t! over cook.

Enjoy!

Non-Dairy Chocolate Banana Ice Cream

25 Sep

Love Ice cream but can’t eat dairy?  This ice cream recipe has the creamy texture without the sugar and dairy.  So easy to make and the kids will love it.  Did I mention is much healthier?

Ice Cream

  • 4 banana’s sliced and frozen in advance
  • place single layer of sliced banana’s on parchment lined cookie sheet and freeze at least 1 hour.
  • 2 tbsp. maple syrup
  • 1/2 tbsp. cocoa powder
  • 1/2 cup non dairy beverage such as almond milk, soy milk, or coconut milk
  • 1 tsp of vanilla extract

In a food processor or blender pulse frozen banana’s, milk, vanilla, cocoa powder and syrup.  Scrape the sides as necessary, until the mixture becomes the texture of soft ice cream.  Spoon into bowls and serve immediately.

Very Berry Banana Blueberry Smoothie

1 Sep

Tongue twister isn’t it?  This is my recipe for my  Very Berry Banana Blueberry Smoothie which is so berry berry delicious?  By the way did you know Blueberries are loaded with tons of vitamins and antioxidants? Yep healthy for you too! Enjoy!

Very Berry Banana Blueberry Smoothie

Very Berry Banana Smoothie

Banana’s and Blueberries

IN A BLENDER COMBINE

  • 1/2 cup of fresh or frozen blueberries
  • 1/2 cup frozen or fresh banana
  • 1 cup of ice cubes
  • 2 cups milk beverage such as almond, rice or soy
  • 1/2 scoop vanilla protein powder (optional)
  • 1 tsp vanilla extract
  • Blend until smooth add more ice if needed (taste test and add more milk, or berries if needed)

Broccoli Tofu Stir Fry

24 Jul

Here is a quick and easy dish to make when you are in a hurry to make dinner
Made with tofu, and broccoli with a hint of garlic.

Tofu Veggie Stir Fry

Tofu Veggie Stir Fry

In a pan or wok lightly stir fry 2 cloves of garlic chopped
with tofu strips in olive oil until lightly browned
Add 2 cups broccoli cover and steam
Turn off burner and let sit for a few minutes
lightly season with salt and pepper.

Enjoy with your favorite beverage.  Red wine goes great with this dish.

Delicious and Healthy Banana Pancakes (it’s vegan)

25 Jun

I love pancakes and banana’s,  don’t you?  So why not blend the two together for a delicious and healthy breakfast that is vegan too!  My husband loves pancakes, as well and if he had his way he would eat them every day!   My cat Samantha tried to sneak a bite but I told her “not for kitty cat!”

Banana Pancakes

Banana Pancakes

  • 1 1/2 Cups of rice milk
  • 2 bananas chopped
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 tsp salt
  1. In a blender puree the banana and rice milk
  2. add the flour, salt, and  baking powder
  3. puree a few seconds more.
  4. Let the batter stand for about 10 minutes.
  5. Heat a large  non stick  skillet over med heat
  6. lightly coat bottom of skillet with canola oil
  7. pour batter in increments  into a 1/4 cup, then into the skillet.
  8. Reduce heat to low
  9. Cook pancakes until the underside is golden brown flip and cook few minutes more
  10. Top with sliced banana’s  and maple syrup
Photo by: Susan T's Kitchen

Photo by: Susan T’s Kitchen

%d bloggers like this: