Healthy Red Velvet Smoothie
Makes 1 or 2 smoothies
1/4 cup of crushed raw almonds
1 cup of fresh or frozen raspberries
3/4 cup of greek vanilla yogurt
2 tbsp of raw cacao powder
2 tbsp ground flax seed
1 cup of light coconut milk
Water, just enough for desired consistency
Place all ingredients in a blender
Blend until all mixed together
Makes 1 serving
1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tbsp flax seed oil
1/3 cup chopped prunes
1/4 cup vanilla almond milk
2 diced peaches
In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg into a cup of water.
Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
Stir in the prunes, peaches and vanilla almond milk. Cover again and cook another 5 minutes.
Before serving, stir in 1 tbsp of flaxseed oil.
2 cups of all-purpose flour
1 package instant lemon pudding mix
4 teaspoons of baking powder
1 teaspoon of salt
2 cups of milk
1 cup sweetened applesauce
3 tablespoons of vegetable oil
1 tablespoon lemon extract
For the frosting:
1/4 cup package cream cheese, room temperature
1/8 cup (1/2 stick) butter, room temperature
1/4 cup whole blueberries, pulverized in a blender
3/4 tsp teaspoons vanilla
1 1/2 cups of powdered sugar
1. In a large bowl, mix flour, lemon pudding, baking powder and salt. Make a well in the center, and pour in milk, apple sauce, eggs, oil and lemon. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
For the frosting:
In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
Store in an airtight container in the refrigerator for up to 5 days.
1 cup steel cut oats
3 cups boiling water
1/2 cup vanilla rice milk
1/4 teaspoon organic sucanat
1/4 teaspoon chai spice mix
1 diced apple
In a large saucepot, boil water once at boil add oats and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
Combine the rice milk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with sucanat, chai spice mix, apple, cranberries and pecan pieces
1 1/2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup eggnog
2 tablespoons butter
1 egg, lightly beaten
Nutmeg and powdered sugar
1.Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3.Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.
4. Sprinkle with nutmeg and powdered sugar
2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)
Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.
Sweet Cream Cheese Butter
1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.