In search of breakfast this morning, I discovered that we had a lot of leftover rice. I'd like to tell you that it was yummy, fluffy brown rice from some healthy home cooked meal. I can't do that, however, because the reality is that it was hard dry white rice left over from Chinese take out. Instead of just tossing it, I turned it into something good. I don't know if this can technically be called rice pudding since traditional rice pudding has butter, eggs, lots more sugar, and is baked in the oven. My version is vegan, and I did it on the stove top. Maybe a rice porridge is closer to what this really is. Whatever the case, it's really good; it's really easy, and it uses up left overs, so you don't waste any money.
Sunday, August 25, 2013
Friday, August 23, 2013
at 3:29 PM
My goodness. Forget everyone else, I might fall over from shock! Two recipes in two days. Amazing.
Anyway, I had a bunch of odds and ends fruit in the house - bananas, blueberries, oranges, apples, blackberries, and I needed to do something with it. I know I could always freeze it for smoothies, but that's not very creative, and truthfully, we are such avid smoothie people that we already have a ton of frozen ingredients on hand.
I decided on muffins, because they make for a quick, easy, healthy breakfast or snack, and it's been awhile since we've had any. I didn't want a dessert muffin though. I wanted a lightly sweet, hearty breakfast muffin that was appropriate for both me and the toddler. These are a goldmine of awesome, if I don't say so myself. There is no added sugar or sweetener of any kind; they're sweetened soley by the fruit, and there's no added fat at all. They're also vegan. Win win win, right? Lastly, I was able to mix up the whole thing in ONE bowl. Minimal dishes! I just doesn't get much better than that.
Thursday, August 22, 2013
at 2:44 PM
No one fall over from shock or anything, but I've got a recipe of sorts. Also, don't get too excited, because I'll be the first to admit that I'm likely going to post and then disappear for months again. Life has taken a busy busy, but joyous turn, these days.
Anyway, this takes a little bit of planning and preparation, but it couldn't possibly be easier, and it's certainly worth it. You're going to need to freeze some cherries and some milk cubes. I suppose you could use whatever milk you'd like, but I suggest unsweetened almond, since that's part of what makes this milkshake skinny. It doesn't take long to get the cherries frozen enough. I pitted a cup while feeding the babies dinner, and popped them into the freezer for about three hours. You're going to have to plan ahead for the milk cubes though. I generally always have some on hand, because I've got a huge passion for frozen coffee drinks, but less of a passion for the price and the calories.