Archive for June, 2011

Confetti Bananas {dairy-free}

So, the kiddos got up from their quiet time begging for a snack, as is usual for our household and since I was out of ‘convenience’ kind of snacks, I decided to make up something with bananas. This is absolutely a no-brainer, but the girls loved it.

Confetti Bananas {dairy-free}

2 bananas, peeled and sliced

Hershey’s Chocolate Syrup

Sprinkles of your choice

Divide sliced bananas into 3 bowls {or more if you desire}. Drizzle with chocolate syrup. Top with your favorite sprinkles. Serve with a toothpick for eating with. The end.

June 29, 2011 at 3:20 pm Leave a comment

I’m back…

Sorry for the lack of posts lately. I’ve been on vacation with my wonderful family. It was fun and relaxing and many other things. Now, I am home and trying to remember what I used to do before vacation. Sitting for hours on a sandy beach with a good book in hand has a way of making me forget that such a thing as a schedule actually exists. So, as soon as I come back to my senses, I’ll have some new posts up for you.

June 27, 2011 at 12:03 pm Leave a comment

Coconut Creamsicles {Dairy-free}

Oh.my.word. I am going to go out on a limb here and say that these homemade coconut creamsicles are hands-down the easiest popsicle to make and quite possibly, the tastiest. I had leftover coconut milk from making my banana split bites the other day and while I was thinking of what I could do with the rest of it, I remembered my cute little neglected popsicle molds. I quickly grabbed them from under the counter, filled them up and stuck them in the freezer. I just tasted one and sweet mercy! You have to try these. The first bite, will catapult your mind to a tropical paradise, bare feet covered in sand, the smell of suntan oil {does anyone use that anymore? We’re all about SPF 50 in this house!} and relaxing with a thick novel while listening to that wonderful sound of the ocean. Ahhhhhh……. don’t wake me up.

Coconut Creamsicles {dairy-free}

Mix together 1 can of light coconut milk and 1/2 cup powdered sugar. Mix on high speed for about a minute. Pour into popsicle molds. Freeze overnight.

See, I told you it was easy. Can’t wait to let my little girls try one!

June 15, 2011 at 12:59 pm 1 comment

Banana Split Bites {dairy-free, peanut-free}

When I found these little desserts, it was love at first sight. What’s not to love about these cute little banana splits!?! I knew I had to make them pronto. And you should, too!

Banana Split Bites {dairy-free, peanut-free}

Bananas, cut into 4 pieces approx 2 inches long

Vegan chocolate chips, melted

Sprinkles

1 can Coconut milk

1 cup powdered sugar

Maraschino cherries

Dip each banana piece into the melted chocolate chips, approx. halfway up the banana. Then, dip into the sprinkles so that they cover the chocolate. Place banana in a muffin tin. Chill in fridge until chocolate is set.

Meanwhile, put coconut milk and powdered sugar into a chilled mixing bowl. {Chill bowl and beaters for about an hour before this step.} Beat on high until mixture becomes thick. Add more powdered sugar if necessary. Place a dollop of cream on top of each banana. Top with a cherry. Serve!

June 14, 2011 at 11:40 am 2 comments

Blueberries – Summer’s Candy

So, with summer staring us in the face, I’m continuing the ‘eat more fruit’ series I started with the strawberry post last week. This time, I decided to give you some snacks/meal ideas with blueberries.

Besides the obvious of just eating blueberries right off the bush, or out of the plastic container from the store, why not try some of these things?

Blueberry Quesadillas (courtesy of my sister’s kitchen) – Just substitute butter for Smart Balance Light buttery spread – it’s dairy-free and substitute the cream cheese for Tofutti brand cream cheese, also dairy-free. Delicious idea! Can’t wait to try it!

Vegan Blueberry Cobbler {dairy-, egg- and gluten-free} courtesy of glutenfreegoddess.blogspot.com

Vegan Blueberry Muffins {dairy-, egg-free} courtesy of egglesscooking.com

Blueberry Vanilla Yogurt Parfait {dairy-free}

Fresh blueberries, rinsed

coconut milk yogurt, vanilla flavor {or soy yogurt}

granola

Layer in a parfait glass (or cute tall glass or glass bowl) the blueberries and yogurt. Top with granola. Serve. YUM!

*photo courtesy of whfoods.org – recipe by yours truly.

 

June 9, 2011 at 1:25 pm Leave a comment

Outback Steakhouse Allergy Info

You might be interested in the allergy info Outback Steakhouse has posted on their website. It pertains to peanut, milk and gluten allergies. I’ve updated my ‘Eating Out’ page with this info. Let’s go Outback tonight!

June 6, 2011 at 2:17 pm Leave a comment

Cinnamon Rolls {egg-free, dairy-free}

I recently posted about Quick Breads and one of my favorite doughs is the Pillsbury brand. I use all different types of their refrigerated doughs for my daughter who is allergic to milk, eggs and peanuts. Most of these doughs only contain the allergen, wheat, so they are safe for my family. I love to keep Pillsbury Crescent Rolls on hand for last minute desserts, bread, etc. that I may need. Sunday morning, I made cinnamon rolls out of the Crescent Rolls which are always a big hit around here.

Cinnamon Rolls {egg-free, dairy-free}

1 roll of Pillsbury Crescent Rolls

Smart Balance Light buttery spread

Cinnamon

Brown Sugar

Pecans or Walnuts, optional

Open can of crescents dough and unroll it into a rectangle shape. Pinch together all the seams and use a hand roller or rolling pin to roll it out smoothly. Spread Smart Balance Light buttery spread onto the dough. A thin layer all around will work well. Sprinkle a ‘healthy’ amount of brown sugar and cinnamon over the buttery layer. Sprinkly chopped pecans or walnuts (optional) on top of that. Then, carefully roll the entire thing up from one end to the other.

If you go from short end to short end, you’ll have normal sized cinnamon rolls. If you roll from long side to long side, you’ll have several mini cinnamon rolls which is what I did. Then, slice into 1-inch slices (for minis and 2 inch for regular) and place them in a round baking pan that has been greased. Bake at 375 degrees until tops are just turning brown.

Mix together 3/4 cup powdered sugar with 3-4 T almond milk or lemon juice and you’ll have a nice glaze to drizzle over the top of your cinnamon rolls.

Serve with fresh fruit and/or bacon. Enjoy!

June 1, 2011 at 12:53 pm Leave a comment


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