Tag Archive: Vegetarian

Trix Cereal-Milk Milkshake

Trix Cereal Milk Milkshake

If you’ve ever had a bowl of cereal, you probably know the best part is the last bit of milk at the bottom(unless the only cereal you’ve ever had is Bran Flakes or Fiber One but that’s a different problem). 

General Mills sent me some of their new Trix cereal to try out which was given a makeover for it’s 60th birthday (!!) to be fruitier than the old recipe. (Spoiler alert: No fruit shapes anymore; all of the pieces are circles) I can’t say I’m a Trix aficionado and remember what the old recipe tasted like but these are definitely fruity and delicious–by far the best lazy-night dinner I have in my cupboard when I get home past 8pm.

Living in NYC there’s no shortage of inspiration for out-of-the-box recipes whether it’s a cronut or a frozen hot chocolate. I’ve heard people rave about the cereal-milk from Momofuku’s and thought it was the perfect grown-up way to enjoy a kids’ favorite cereal. 

Trix Cereal Milk Milkshake

This is just a variation on your standard 2:1 ratio milkshake. Add extra milk or ice cream to make it smoother or thicker.

You can really customize a recipe like this with any cereal–it’s a blank canvas! If Trix aren’t your thing, try Lucky Charms or even Reese’s Puffs with a chocolate peanut butter ice cream.   

Trix Cereal-Milk Milkshake

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

  • 1/2 cup Trix cereal plus more for garnish

  • 3/4 cup whole milk

  • 1 1/2 cups vanilla ice cream, softened slightly

Trix Cereal Milk Milkshake

Method:

  1. Combine the Trix cereal and milk in a blender or food processor and mix until the Trix has fully dissolved into the milk. The milk should be smooth and darker in color. 

  2. Add in the ice cream and process until creamy.

  3. Pour out evenly into two glasses.

  4. Garnish with a little more Trix and enjoy with a straw or spoon.

Sweet Tea Vodka Lemonade

Sweet Tea Vodka Lemonade

Though it’s only Wednesday, this week definitely calls for a drink.

It’s funny how much the seasons and weather change our tastebuds. This is by far one of my favorite Summer drinks (though the elderflower fizz puts up a tough fight). It’s just light and sweet enough but also packs a punch. 

I’ve posted before on how to make a drink like this from scratch, but that’s not always the most efficient thing to do. This drink can absolutely taste just as good with ingredients from the store; it’s just important to buy quality ingredients. If they don’t taste good on their own, they won’t taste good mixed together. 

Sweet Tea Vodka Lemonade Pitcher

If you really want to kick this drink up a notch, I’d recommend adding crushed fresh herbs. You can add crushed mint for a classic sweet drink flavor or a little crushed basil for something more sophisticated.

Sweet Tea Vodka Lemonade

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

  • 1/2 cup quality iced tea
  • 1/2 cup lemonade (the fresher the better)
  • 2 oz Vodka
  • 1 cup ice cubes
  • Lemon wedges to garnish

Method:

  1. Combine the iced tea, lemonade, vodka, and ice cubes in a large cocktail shaker.
  2. Shake vigorously until well mixed and the ice begins to break up. 
  3. Pour equally into two tall glasses.
  4. Garnish with a lemon slice before serving.

Creamy Feta and Sun-Dried Tomato Dip

Creamy Feta and Sun-dried Tomato Dip

The best way to be a better cook is find recipes you like and learn to make them your own way. Some months I get lazy and never make anything new–I don’t mind the same lunch every day of the week. But reading blogs help me find recipes good enough to break me out of my rut.

This recipe from Mississippi Kitchen looked too good to pass up. I never buy as much spinach and salad mixins as I should so instead I wanted to take the same flavors and put them in a dip. This has a ton of savory, salty flavor and surprisingly healthy ingredients. You could serve this at a party and they’d never know it’s a bean dip!

Creamy Feta and Sun-Dried Tomato Dip

Seasoning should be the last step of this recipe. There’s no right amount of salt–you’ll need to taste it and figure out how much to add based on how salty your ingredients are.

Always taste a sauce or dip with whatever you’re using for dipping; if you’re using vegetables you’ll want the dip to be on the saltier side, while if you’re using seasoned crackers keep it on the bland side.   

Creamy Feta and Sun-Dried Tomato Dip

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 12 servings):

  • 1 can cannellini beans, drained

  • 1/2 cup sun-dried tomatoes

  • 1/3 cup sour cream

  • 1/2 cup – 3/4 cup buttermilk

  • 4oz feta, crumbled

  • Salt to taste

  • Vegetables for dipping 

Method:

  1. Add the beans to a food processor and pulse until smooth.

  2. Add in the tomatoes, sour cream, 1/2 cup buttermilk, and feta and process.

  3. Slowly add more buttermilk to get the dip to the right consistency while processing. Only add as much as you’d like to make it the right thickness.

  4. When done, season to taste with salt.

  5. Serve at room temperature. Store in an air-tight container in the refrigerator when not enjoying. 

4th of July Flourless Chocolate Cake

Gluten-Free Flag Cake

Cake is never my favorite dessert. Brownies, fudge and frosting are. So when I make a cake the fudgier and dense it is the better.

My mom’s made this flourless cake for years. I first had it during passover at a bake sale when it was one of the few flour-free treats people would flock to. Since then it’s been a go-to recipe.

The cake is just eggs, sugar, chocolate, and butter; it can’t get any simpler than that. For the frosting I used a basic vanilla buttercream and fresh berries to make it festive. When adding berries to baked goods you make the shelf life much much shorter, so add them at the last minute and make sure to eat it up fresh!   

Flourless Flag Cake

If you do prefer a lighter and cakier base, try this gluten-free recipe using almond and coconut flours. 

4th of July Flourless Chocolate Cake

Prep time: 20 minutes

Cook time: 40 minutes

Ingredients(Makes 20 servings):

For the cake:

  • 1 stick butter, melted

  • 3/4 cup sugar

  • 6 eggs

  • 1 cup chocolate chips OR 8.5 oz chocolate, melted

For the frosting:

  • 1 stick butter, room temperature

  • 2 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2 Tablespoons milk or cream

  • 1 pint strawberries, sliced

  • 1 pint blueberries

Gluten-Free Chocolate Cake

Method:

  1. Preheat your oven to 350 degrees.
  2. Beat together the butter and sugar, adding in eggs one at a time until all of them are incorporated. The batter should be smooth and ribbony.
  3. Melt the chocolate in a double boiler or microwave.
  4. Slowly temper the melted chocolate into the batter until it’s completely mixed in.
  5. Grease a 9-inch cake pan and pour the batter in.
  6. Bake for 40 minutes or until a cake tester inserted into the center comes out clean.
  7. Remove the cake and let it sit undisturbed until it cools to room temperature. It should deflate as it cools. Don’t worry if the top cracks since it will get covered eventually.
  8. To make the frosting, whip together the butter, sugar, vanilla, and milk until smooth.
  9. Lightly dust the top of the cake with powdered sugar to make sure the frosting doesn’t pull crumbs.
  10. Spread the frosting on gently and evenly.
  11. Arrange the strawberries and blueberries however you’d like right before serving. Store leftovers in a air-tight container in the refrigerator for up to 2 days.  

Vegan PB & J Smoothie

Vegan PB & J Smoothie

I somehow have become a morning exerciser. The first day of waking up, rolling out of bed, and putting on gym shorts instead of a pot of coffee was rough. The second was just as rough. But every day since it’s gotten a little easier.

After working out I’ve been more inclined to make a smoothie than bowl of oatmeal or anything else. It’s quick and easy to drink when getting ready for work. I’ve been trying different mixes to keep things interesting every time and this one is a winner.

It has the classic flavor of the inside of a PB & J, just in liquid form. It’s perfectly sweet and even packs some greens in it, too, if you opt in for the spinach(which you won’t be able to see or taste fully blended–I promise). 

IMG_7064_2

If you’re not a fan of peanut butter or just don’t have any lying around try making this with almond butter or even coconut butter.      

Vegan PB & J Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 meal serving or 2 snack servings):

  • 1 medium banana

  • 1/2 cup frozen mixed berries

  • 1/3 cup frozen spinach

  • 2 Tablespoons peanut butter

  • 1/2 cup water

Method:

  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie. Add water if necessary to make smooth and creamy.

  3. Pour into a tall glass and drink cold. 

Chocolate Covered Strawberry Smoothie

Chocolate Covered Strawberry Smoothie

Now that it’s no longer cold out it’s hard to get excited about a bowl of oatmeal or stove-cooked breakfast in the morning. It’s a lot easier to down a quick smoothie–especially if it’s chocolate. 

You’ll be surprised how much this smoothie tastes like a chocolate covered strawberry, especially since it’s fat-free. There are no chocolate chips in the recipe but I wouldn’t stop you from adding a few on top. 

Personally I think chocolate and raspberries or chocolate and blueberries go together just as well as chocolate and strawberries. I’d recommend trying this one out with any berry you love most. 

Chocolate Covered Strawberry Smoothie

If you‘re a grown-up and don’t have chocolate milk you can use regular milk and add a little cocoa powder and a tablespoon of sugar or honey. Adding protein powder or chia seeds will help make this more fulling for a complete meal.   

Chocolate Covered Strawberry Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

Method:

  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie.

  3. Pour into a tall glass and drink cold. 

The Elderflower Fizz

The Elderflower Fizz Cocktail

Every time I find something new I’m not sure how I lived so long without it.

Last Summer I couldn’t get enough of elderflower drinks. A friend made this awesome recipe I’m about to share a few weeks back and I had to recreate it. It also was the perfect excuse to use my SodaStream and silicone ice cube trays. Why did we settle for plastic, rectangular ice cube trays for so long?

This cocktail is the perfect balance between sour citrus and sweet elderflower liqueur. It’s a great introduction if you haven’t tried it before. Using soda makes it even more Summery and refreshing.

The Elderflower Fizz Cocktail

Make sure not to shake the ingredients too vigorously or you’ll lose the carbonation. I used SodaStream’s diet grapefruit soda for this. If you don’t have that, you can opt for Fresca or a different brand. 

The Elderflower Fizz

Prep time: 2 minutes

Cook time: 0 minutes

Ingredients(Makes 2 drinks):

  • 1.5oz Vodka

  • 1.5oz Elderflower liqueur

  • 6oz Grapefruit soda

  • 2 Tablespoons orange juice

  • Ice

Method:

  1. Mix the vodka, elderflower liqueur, soda, and juice delicately in a cocktail shaker.

  2. Pour into two glasses over ice. Drink cold. 

Banana White Chocolate Chip Cookies

Banana White Chocolate Chip Cookies

Bananas get a worse rap than any other fruit. You never hear of people who refuse to eat blueberries or mangoes; what makes the banana so loathable?

If you do love bananas then this is the right cookie recipe. They aren’t overly cakey or fruity–they’re just right.

The flour I used was Betty Crocker’s gluten free baking flour. It’s mostly rice based which keeps the cookies light and airy. If you use wheat flour I’d suggest all-purpose or cake flour.

Banana White Chocolate Chip Cookies

I made mine with coconut oil and the flavor was even better. If you don’t have coconut oil, try adding shredded coconut.

Banana White Chocolate Chip Cookies

Prep time: 10 minutes

Cook time: 12 minutes

Ingredients(Makes 18 cookies):

  • 1 banana, mashed
  • 2 eggs
  • 1/4 cup oil(coconut oil works well here)
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon baking powder
  • 1/2 cup sugar
  • 1 3/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup white chocolate chips 

Method:

  1. Preheat your oven to 350 degrees. 
  2. In a large bowl, mix together the banana, eggs, oil, and vanilla. 
  3. Add in the baking powder, sugar, flour, and salt and mix well until it makes a soft dough.
  4. Fold in the white chocolate chips evenly. 
  5. Roll the dough into 1-inch balls and flatten them to about 1/2 inch thickness before putting them on a nonstick baking tray. 
  6. Bake for 12-15 minutes until the bottoms begin to brown and the top is crispy. 
  7. Remove from the oven and let cool. Store in an airtight container for up to a week. 

How To Cook Nachos At Home

How To Cook Nachos At Home

Happy seis de Mayo!

Nachos are my favorite bad food. You can get them anywhere(and I have), especially anywhere worth going. After a few drinks there’s nothing else I’d rather have–not even Reese’s cup brownies.

Making them at home, though, has never been as simple as it out to be. You can’t put them in the microwave or the chips get soggy. I’ve literally set a pan on fire in the oven not understanding how a burner works. Bad bad bad.

Skillet Nachos

These are the most satisfying nachos I’ve made at home. They’re warm and melty on top while the chips stay hot and crisp–not soggy. It’s easy to make and you can eat it from the pan so you don’t have to dirty dishes. What could be better?

Skillet Nachos

Prep time: 5 minutes

Cook time: 5 minutes

  • 1-2 Tablespoons oil
  • 4 handfuls of tortilla chips
  • 1/2 cup refried beans
  • 1/2 cup shredded cheese*
  • 1/4 cup salsa
  • 1/4 cup sour cream
  • 1/4 cup guacamole

*Make sure to use a cheese that melts well since you don’t want this on the burner for too long. Avoid processed shredded cheeses with lots of added ingredients and stabilizers.

Method:

  1. Rub a pan with a cover with oil to make sure the tortillas won’t stick or burn.
  2. Add the chips into the pan. Add the beans and cheese around on top evenly.
  3. Turn the burner onto a medium heat and cover immediately with a pan cover.
  4. Cook for 1-2 minutes until the cheese has melted and remove from the burner immediately.
  5. Add the salsa, sour cream, and guacamole and enjoy.

4 Egg-Filled Easter Brunch Recipes

4 Egg-Filled Easter Brunch Recipes

Easter doesn’t make a lot of sense when you think about it. There’s a bunny but bunnies don’t lay eggs, so why are you searching for them? And where does the candy come in?

Assuming you’re not having plastic eggs filled with dollar bills and chocolate candies, you might want to have something a little more satisfying. Maybe for a brunch crowd–maybe for just yourself. Here are 4 of my favorite egg-cellent(I’m already sorry I made that pun) brunch recipes for you. 

For something traditional…

Easy Broccoli Frittata Serving

Easy Broccoli Frittata is a great way to feed a crowd something healthy and satisfying. I’m a big fan of frittatas for breakfast or dinner. Even as just one person, they’re good to make on the weekend and heat up through the week. Add some potatoes or toast and you’re golden.

For just two(or one—no judging)…

Mushroom and Herb Cheese Omelette

I’d never make omelettes for a crowd because they’re hard to keep warm while the rest cook, and if you have other distractions going on in the kitchen they’re a nightmare. But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side. 

For something spicy…

Thai Deviled Eggs

Thai Deviled Eggs have just the right amount of flavor and kick mixed with tradition to please just about anyone. I assumed I didn’t like deviled eggs until I toughened up and tried some. Hopefully the peanut butter and kick of these will get a few deviled egg nay-sayers to bite. 

For something sweet…

Gluten Free Chobani Pancakes

Chobani Pancakes may not be egg-filled but the egg helps to make almond flour and greek yogurt into a delicious, hearty, and gluten-free breakfast. It’s a much better option than the white flour pre-made pancake mixes. And at the end of the day who doesn’t like pancakes for brunch?

Happy Easter!