Tag Archives: snack
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Blueberry Banana Ice Cream

30 Sep

Having a healthy relationship with food does not mean you have to give up treats.

I love ice cream but I cannot tolerate dairy.

So I tried this Plant Based Ice Cream recipe I found in Health Magazine.

I am quit impressed that it turned out so creamy and delicious.

 

Ingredients
4 ripe bananas 1/4 cup light agave nectar 1/2 cup unsweetened almond milk 1 cup frozen blueberries

Step 1
In advance peel and slice bananas and place on a lined cookie sheet. Place in the freezer  until firm, at least 6 hours and up to overnight.

Step 2
In a food processor, puree bananas, 2 Tbsp. agave and 1/4 cup almond milk, scraping sides of bowl, until smooth, 2 to 4 minutes. Spread ice cream in an 8-inch square freezer-safe container, cover and place in freezer.

Susan T’s Kitchen                                                                                                                                            

Susan T’s Kitchen

Step 3
In the food processor bowl. Add blueberries and remaining 2 Tbsp. agave and 1/4 cup almond milk and process until smooth, about 1 minute.

Susan T’s Kitchen

Step 4
Remove banana ice cream from freezer and gently swirl in the blueberry mixture using a rubber spatula. Cover and freeze until slightly firm, about 30 minutes. Serve immediately, or store in freezer in an airtight container for up to 3 days. Let soften slightly before scooping.

 

Susan T’s Kitchen

Susan T’s Kitchen

                                                          

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.

 

Italian Anise Cookies

10 Dec

 

 

I love making  these cake-like Italian cookies with Anise during the holidays.  They bring back fond memories of baking in the kitchen with my mother when I was a little girl.  These cookies taste good frosted or plain and what’s even better is dipping them in coffee!  Enjoy!

 

Susan T's Kitchen

Susan T’s Kitchen

 

Ingredients For The Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup of sugar ( I like sugar in the raw)
  • 3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)
  • 2 teaspoons anise extract
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2-3 tablespoons of non-dairy milk (rice dream, almond dream, soy milk) or you can use regular milk

 Ingredients For The Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons non dairy milk or regular milk
  • 1/8 teaspoon anise extract

Directions For Cookies

  1. Pre-heat  oven to 350.  Line a cookie sheet with parchment paper.
  2. In a mixer cream the butter and sugar until light and fluffy.
  3. Add the applesauce 1/4 cup at a time, or the eggs  one at a time, mixing after each and last add the anise extract.
  4. In a separate bowl mix flour and baking powder.
  5. Add 1/3  at a time of the dry ingredients to the butter sugar mixture.
  6. Mix and then add 1 tablespoon of milk.
  7. Add another 1/3  of the dry ingredients and 1 tablespoon of milk – mix.
  8. Add the remaining dry mixture and milk , mix until the dough is soft like drop cookie dough.
  9. If needed add more flour.
  10. Use a cookie scooper to make simple round drop cookies. Or a spoon.
  11.  Bake the cookies for 10-12 minutes, do not allow to brown, so the insides will be soft and cake like.
  12. Use a toothpick to check.
  13. Remove and allow to cool.

Directions For The Icing   

  1. Mix sugar, milk beverage and Anise extract to make a sugar glaze.
  2. When cookie is cool enough spread the icing on top.
  3. Allow the icing to harden on the cookies and then store in air-tight containers or freeze.
  4. Hint…they taste good frozen!

 

I love dipping these cookies in coffee!

Italian Anise Cookies

 

 

 

 

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!

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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

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Banana Bites

Banana Bites

Banana Peanut Butter Chocolate Bites

Roasted Potato Wedges

2 Mar

When I was growing up potatoes were a staple in our house.  My mother was so creative when it came to potato dishes and I have carried on the tradition. No doubt about it, I love potatoes, and potatoes are a staple in the pantry! One of my favorite potato dishes is  Roasted Potato Wedges because they are so simple, and  can be enjoyed as a  side to a main meal, or as a snack. Leftover’s are great for the lunch box as well,  and  the wedges are just as delicious cold or warmed up in the microwave!

Roasted Potato Wedges

Ingredients:

  • 1 large baking potato washed and dried per person
  • (2 per person  if you want leftovers for lunch)
  • olive oil

Directions:

  • Pre heat oven to 400
  • Line cookie sheet with foil
  • Cut each potato into 4 wedges
  • Line potatoes up on the cookie sheet
  • With a pastry brush spread olive oil over each wedge
  • Optional sprinkle salt and pepper on each wedge
  • Bake for about 20 minutes until golden brown
  • Remove from oven and serve with your favorite dipping sauce or eat them plain.

Enjoy!

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