This smoothie looked interesting so I decided to try it. At first, I was skeptical because it contained carrot juice but it ended up being delicious! It’s a wonderful way to get fruits and veggies you need!
Side note: I took it to work one day. Some students asked me what was in it. When I said carrot juice, they all gave me a look of disgust. (They had thought it looked good until I told them carrot juice.)
Carrot Tropical Smoothie
Stars of the recipe:
- 1/2 c. carrot juice, either juice it yourself or get a brand like Bolthouse Farms
- 1/2 c. orange juice
- 3/4 c. frozen mango
- 3/4 c. frozen pineapple
- juice of 1/2 of a lime (Stick in microwave for 10 seconds before juicing it. That maximizes the amount of juice you get.)
- If you want to you, you could add nonfat Greek yogurt for added protein. I haven’t tried it yet but I bet it would be delicious.
- Put all of the ingredients in your blender.
- Blend away until desired consistency. If need be, add water if it doesn’t blend.
This is our family’s favorite ice cream that my in-laws make. They only make it for special occasions At the end of the school year, my mother-in-law contacts my sons’ teachers and asks if they mind her bringing some of the ice cream to share with their classmates. It is a way for them to celebrate their birthdays because they both have summer birthdays.
Warning: You do need to have an ice cream machine to make this.
Cream Soda Ice Cream
Stars of the recipe:
- 2 cans of sweetened condensed milk
- 2 liters of red cream soda (You can use other flavors of pop. Lemon lime soda is yummy but root beer tastes flat.)
- Combine the cream soda and sweetened condensed milk in the ice cream machine.
- Follow the instructions for your machine.
- Put in a freezer safe container in your freezer.
One of my favorite smoothies at Tropical Smoothie is the Blimey Limey. It has strawberries, limes, oranges, and pineapples. I love the tang of the limes in the drink. So when I found a recipe for a smoothie that used limes, I was had to try it out. Delicious!
After drinking it, I was super energized. In fact one of my students mentioned I was hyper. I don’t know if it was from the smoothie or from the two cups of coffee I had that morning. (Didn’t sleep well the night before.)
Key Lime Smoothie
Stars of the recipe:
- 2 tbsp. key lime juice (about 4 limes) – I microwaved mine for about 10 secs. to maximize the amount of juice.
- 1 tsp. key lime zest
- 1 c. unsweetened non-dairy milk
- 1 ripe frozen banana
- 1/4 tsp. pure vanilla extract (I omitted this because I used vanilla almond coconut milk.)
- 1 tbsp. stevia
- 1 tbsp. sunflower butter
- 2 c. baby spinach
- 4 ice cubes
- crushed graham cracker pieces (optional) – Leave off if gluten free or use a gluten free graham cracker.
- Cool Whip or something similar (optional) – Leave off if dairy free or use coconut cream instead.
- Place in your blender in the order of the ingredients listed, blend until smooth.
- Top with crushed graham crackers and Cool Whip, if desired.
This made 2 smoothies for me.
Someone asked me what you could use instead of bananas. I found this link for other ingredients you can use instead of bananas.
My husband has a cousin, J., who is a vegan. We went to his hand fasting (another new experience for us) a year and a half ago. The reception afterwards featured Indian food (another new experience for us) and vegan cupcakes. We were pleasantly surprised on how yummy they were. Continue reading “Vegan Brownies”
A couple of weeks ago, I found a recipe on From Grandma Loy’s kitchen that intrigued me. The recipe was for pecan pie bars that were made with pretzels instead of pecans. I knew I wanted to make them but didn’t know when I would. So on the Sunday before Thanksgiving, at dinner we were talking about Thanksgiving dinner. I offered to make the veggies, biscuits, and desserts. It was then I knew I would make those not pecan pie bars.
Everyone was impressed with the not pecan pie bars. It looked like real pecans were part of the topping and it was not too salty. My sister-in-law who is allergic to nuts enjoyed them. Even my brother-in-law gave me a compliment on how good they were. I ended up sending the rest of the batch home with them.
You first need to make the Bar Cookie Crust
Stars of the Bar Cookie Crust
- 2 c. all purpose flour
- 1/3 c. sugar
- 1/4 t. salt
- 1/2 c. butter or margarine, cut up
Steps for making the Bar Cookie Crust
- Place flour, sugar, salt in a mixing bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Press crumbs firmly into bottom and 1/4 inch up the sides of a greased (I use my pan release mixture from my local candy/cake supply store.) 9×13-inch baking pan.
- Bake at 350 degrees 15 minutes or until golden brown.
While the Cookie Bar Crust is baking, make up the topping.
Stars of the recipe for the Not Pecan Pie Bars
- 1 Bar Cookie Crust
- 2 eggs
- 3/4 c. Karo, Light or Dark
- 3/4 c. sugar
- 2 T. butter or margarine, melted
- 2 t. vanilla
- 1 1/3 c. broken pretzels sticks (I put them in a bag and then smashed them with the smooth side of my meat tenderizer. A lot of frustrations were worked out.)
Steps for the Not Pecan Pie Bars:
- While the cookie bar crust is baking, beat eggs, Karo, sugar, butter or margarine, and vanilla together in a large bowl. (I used my stand mixer.)
- Stir in pretzels.
- Pour over hot crust, spreading evenly.
- Bake at 350 degrees 20 minutes or until filling is firm around edges and slightly firm in center.
- Cool completely on wire rack.
- Cut into bars and enjoy!