Peanut Butter Frozen Yogurt.

Rich and creamy like ice cream – it tastes like the inside of a Reeses peanut butter cup!

This frozen peanut butter dessert is exactly what I need right now. Here is some advice I wish I’d taken: If you ever get braces… And if they ever give you that permanent metal bar behind your front teeth after the braces come off… And if that metal bar ever happens to break sometime in the next eight years… Get it fixed immediately. Otherwise, you’ll be out hundreds of extra dollars and one very sore mouth.

I’m unfortunately learning this the hard way: my metal bar broke two years ago and I’d initially planned to make an appointment to get it fixed, but other things took precedence. I kept putting off getting it fixed, eventually forgetting about the missing bar completely. Slowly my front teeth started to shift, and when I finally did drag myself to the orthodontist again after all those years, it was a much bigger issue than simply fixing a broken metal bar. The orthodontist gave me an Invisalign-like guard to wear 24/7 for the next two months. (It’s completely unnoticeable, but it is painful as it shifts the teeth back into place.) And when the teeth shift back? Then I will still have to pay for a new metal bar.

So it’s not been a fun past few days… except for all the frozen-yogurt eating!

The retainer is not unbearably painful, but it’s uncomfortable enough that frozen yogurt is very welcome. Frozen yogurt, and smoothies, Chocolate Protein Milkshakes, and oatmeal… how I miss crunchy apples, or even chocolate bars. I am going to eat them with a vengeance when this soreness subsides. Really, though, what I hate most about the retainer isn’t the discomfort; it’s the fact I don’t have free rein to snack whenever I want. I’m accustomed to grabbing something to eat every time I walk through the kitchen or while I’m cooking, but the retainer inhibits that. It’s also apparently made me a very grouchy person. I’ve sure complained a lot in this post! Time for more frozen yogurt to shut me up.

Peanut Butter Frozen Yogurt

• 2 cups plain or vanilla yogurt (such as So Delicious) (440g)
• 1 cup milk of choice (240g)
• about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)
• 1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)
• 1/4 tsp salt
• pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)
• optional: homemade peanut butter chips

The recipe: Blend all ingredients except optional chips (or stir very well by hand) until completely smooth. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took 9 minutes. Add chips if desired. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours. The texture won’t be as creamy, but it still works.)

Click for: Peanut Butter Frozen Yogurt Nutrition Facts

And to everyone who asked earlier this week about the bangs… here is a picture of me at age fourteen, with bangs and braces:

Then and now.  See? I told you I still look crazy similar to how I looked twelve years ago! I kind of miss the bangs.

But definitely NOT the braces!!

Welcome to National Frozen Yogurt Week.

The fourth week of May is known as National Frozen Yogurt Week, so I thought I’d play along this time: every single recipe on my blog this week will center around the frozen-yogurt theme, starting with today’s slightly-unconventional recipe for Avocado Frozen Yogurt.

The avocado makes this frozen dessert extra creamy… and super healthy!

Yes, it sounds strange, but this avocado dessert might just convert even the biggest avocado hater. And hey, at least it’s not Spinach Ice Cream!

Avocado Frozen Yogurt

Adapted from Homemade Frozen Yogurt

• 1 large, ripe avocado (it should be soft)
• 2 cups plain yogurt of choice (such as Wholesoy) (440g)
• 1/2 cup milk of choice (120g)
• 1/2 tsp pure vanilla extract (2g)
• 1/8 tsp salt
• pinch pure stevia extract, or 3-4 tbsp sugar of choice (Amount will depend on the sweetness of your yogurt, and you may need more if you’re using an unsweetened yogurt. You want the non-frozen mixture to taste a little too sweet for your liking, as it is less sweet once frozen.)

Frozen yogurt recipe: Scrape out the flesh of the avocado and discard the peel and pit. Blend all ingredients until completely smooth, in a blender, food processor, or Vita-Mix. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took just 10 minutes. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine, you can simply transfer the blended mixture to an airtight container, freeze, and stir every  half hour for 2-3 hours. The texture won’t be quite as creamy, but it still works.)

Click for: Frozen Yogurt Nutrition Facts

Question of the Day:

What flavor gets your vote for Frozen Yogurt Week?

Feel free to leave as many flavor suggestions as you can dream up. There are four large containers of yogurt in my refrigerator, just waiting to be turned into frozen yogurt. Link of the Day:

………Cookie Dough Popsicles

Can you tell the weather is getting warmer?

Once upon a time, there was a princess.

A pink princess.

Not to mention a green frog prince, purple dragon, ugly duckling, white unicorn… If you couldn’t tell, I’ve had too much fun writing the post and healthy smoothie recipes for today.

Entirely too much fun.

Basic Fruit and Yogurt Smoothie

You will need the following:

• frozen fruit
• 1/2 cup liquid (or more for a thinner smoothie)
• 6 oz yogurt of choice (such as Wholesoy or So Delicious)
• sweetener of choice, to taste

Flavors: Fruit Smoothie Recipes

1. Purple Dragon: Use 1 cup frozen blueberries as your fruit and 1/2 cup orange juice for the liquid.
2. White Unicorn: Use 1 large (over-ripe) banana for the fruit and 1/2 cup milk of choice for the liquid.
3. Goldilocks: Use 1 cup frozen mango for the fruit and 1/2 cup pineapple or orange juice for the liquid.
4. Pink Princess: Use 1 cup frozen raspberries as your fruit and 1/2 cup milk of choice (such as almond milk) for the liquid.
5. Green Frog Prince: Use 1 large (over-ripe) banana as your fruit, 1/2 cup pineapple juice, and add a handful of spinach or kale leaves. Optional: you can also add just a tiny pinch of spirulina.
6. Magic Fairy: Use 1 cup frozen pineapple, 1/2 cup canned coconut milk, and any tropical-flavor yogurt. Sprinkle fairy dust on top (such as acai powder or homemade sprinkles)
7. Ugly Duckling: Throw all the leftover frozen fruit (to equal 1 cup) you can find into a blender with 1 tbsp cocoa or cacao powder, your liquid of choice, and your yogurt, and see what comes out. Add a few spinach or kale leaves for maximum ugliness!

Fruit Smoothie Nutrition Facts

Kid-Friendly Activity:

Let your kids customize their own fairytale fruit smoothie by choosing a favorite cartoon or Disney character and brainstorming what smoothie ingredients would best fit that character, based on personality, physical traits, location, etc. For example, a Snow White smoothie might use all white ingredients… and it would stay far away from apples! A Cinderella smoothie might use pumpkin (the princess’s ride of choice). For a 101 Dalmations smoothie, throw in some chocolate chips.

Question of the Day: What would be your fairytale smoothie flavor?

Link of the Day: Homemade Mounds Bars

I’m in love and it’s a sunny day.

This healthy breakfast recipe is like the love child of oatmeal and pineapple cobbler. The fruit caramelizes as it bakes, which tastes so amazingly good… and the kitchen feels like a tropical island paradise!

It was inspired by the wildly popular Oatmeal Breakfast Cupcakes.

I’ve posted about a million single-serving baked oatmeal recipes; but every time I do, people ask for a larger-scale baked oatmeal recipe. I get it… not everyone is a single lady!

The first time I made this vegan baked oatmeal for a crowd was back in December: an apple pie version. Recently, I found myself with quite a large amount of leftover pineapple (after making a frozen dessert to be posted later this summer). For Mothers’ Day breakfast this year, I adapted my apple pie oatmeal to work with pineapple… this version turned out to be even better!

Sunshine Baked Oatmeal Recipe

(serves 4-6)

• 2 1/2 cups ripe pineapple or mango, chopped small (350g)
• 1 cup rolled oats (85g)
• 3-4 tbsp Sucanat or brown sugar (depending on desired sweetness) (30g)
• 1/16 tsp uncut stevia, or 2 extra tbsp Sucanat or brown sugar (or 2 NuNaturals packets)
• 3 tbsp ground flaxmeal (or ground chia) (18g)
• 1/2 tsp salt
• 3 1/2 tbsp coconut or vegetable oil (35g)
• 2/3 cup milk of choice (160g)
• 1/2 tsp pure vanilla extract (2g)
• optional ingredients: 1/2 cup chopped walnuts or 1/2 cup shredded coconut
• 1/2 cup more milk of choice (120g)

For the baked oats: Preheat oven to 375 F and lightly grease an 8-in square baking pan. Combine first two ingredients in a bowl, then pour in an even layer into the bottom of the pan. In a mixing bowl, combine all remaining ingredients but the last 1/2 cup milk, and stir to combine. Spread this evenly over the pineapple or mango, then pour the remaining 1/2 cup milk evenly on top. Bake 35 minutes, then let sit 5 minutes before cutting into slices, using a knife or a very-large cookie cutter. Makes 4-6 servings. For a piña colada oatmeal variation: add 1/2 cup shredded coconut to the mixing bowl. Use canned coconut milk as your milk of choice.

Click for: Baked Oatmeal Calories and Nutrition Facts

If you get a chance, please let me know:
Do you prefer to see larger recipes or single-serving recipes?

I’ll still post a mix of both, but seeing the majority vote is helpful when I’m developing recipes, so I can know which types of recipes to focus on more often. Link of the day:

Healthy Chocolate Chip Cookies

Happy National Chocolate Chip Cookie Day!

I also finally updated my About Me page.

People kept saying I needed a new photo of me, since the last one was 3 years old! Not that I’ve changed much… Some of my friends look vastly different from their high-school selves, but I think I look pretty much the same as I did even fifteen years ago. Except I had bangs back then!

What else hasn’t changed much?

My love of all things chocolate-chip. So this healthy chocolate chip mug cake—made in less than 5 minutes—will always sound good to me!

It’s delicious topped with coconut ice cream or Homemade Frozen Yogurt.

And don’t you even think about sharing.

Chocolate Chip Cake in a Mug 

Adapted from my Carrot Cake for One

• 1/4 cup spelt flour, or all-purpose (readers have had success with Bob’s gluten-free)
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp salt
• 1.5 tbsp xylitol or sugar of choice
• pinch pure stevia, or 1 more tbsp sugar
• 1/4 cup applesauce
• 1 1/2 tbsp milk of choice
• 1/2 tbsp oil or more milk of choice
• 1/4 tsp pure vanilla extract
• 1-3 tbsp chocolate chips

To make the cake in a mug: If using an oven, preheat to 350F. In a small bowl, mix all dry ingredients. Now pour wet into dry, and stir until just evenly combined. Pour into greased ramekins, a little dish, or a mug. (Or two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (Microwave times will vary depending on wattage). Or cook this in the oven for around 14-15 minutes. Let cool before trying to pop out. Makes 2 small muffins or one jumbo muffin!

Click for: Mug Cake Nutrition Facts

Question of the Day:

Do you look completely different from how you looked 5 years ago?

Or do you look exactly the same? And are you a completely different person in terms of personality? Sometimes I look at people who have changed so much over the years, and I don’t understand how that happens… Do they just wake up one day and say, “I think I want to become a completely new person, starting today”? Link of the Day:

Healthy Chocolate Frosting

But many of you might argue with me, saying that no, your mother holds the “world’s best mom” title. The one thing this proves is that there is quite a large number of wonderful mothers running around out there. Here are 18 healthy Mothers Day recipes to treat them right, from breakfast (preferably served in bed) to dessert:

       
Cookie Dough Lattes                                     Peanut Butter Pie                                  Mocha Cake in a Mug

       
Polka Dot Banana Bread                             Cherry Crumble Bars                        Zucchini Bread Muffins

       
Homemade Donuts                                    Cookie Dough Truffles                         Raspberry Vanilla Coffee Cake

       
Chocolate Chip Breakfast Cookies         Peach Breakfast Cobbler                  Girl Scout Cookie Pie

       
Easy Fruit Salad                                          Ultimate Chocolate Pie                     Chocolate Chip Bars

       
Cinnamon Roll Pie                                Mini Cheesecake Bites                        Healthy Pancake Recipes

What are you making this year for Mothers’ Day? Or what are you hoping someone will make for you? Feel free to leave links in the comment section, as your recipes might inspire someone else.

For more ideas: More Healthy Mothers Day Recipes

Cue the flowers and butterflies.

The flip flops, the sunshine, the fresh berries, the popsicles.

Right?

Right??

Or, at least I thought that’s what is supposed to happen in May. But maybe I’m getting it confused with December. All I know is the weather this past week was decidedly non-sunshine. Grey clouds, gusting winds, and temperatures in the 30s? Nary a flip flop in sight. Put down those popsicles… Time for some comfort food!

And macaroni and cheese is some serious comfort food.

Although I make this healthy alfredo sauce recipe quite often, I don’t usually bother to measure any of the ingredients; it’s very forgiving in terms of measurements. (I also like to make a similar vegan alfredo sauce using homemade cashew cream in place of the cauliflower. But that requires soaking the cashews the night before, and I’m not always thinking so far in advance.) In any case, this creamy cauliflower sauce will take care of some real alfredo cravings – without all the saturated fat and cholesterol you’d get from eating traditional alfredo sauce made with heavy cream. And by adding just one extra ingredient, you can easily turn it into mac and cheese if you’d prefer.

Plus you’re getting a vegetable serving at the same time!

P.S. If you couldn’t tell from my oh-so-fancy pictures, I was much too hungry to worry about setting up a fancy photoshoot!

Cauliflower Alfredo

(Caulifredo Sauce)

• 1 1/2 cups raw cauliflower (160g)
• 1/4 tsp garlic powder, or 2 tsp minced
• 1/4 to 1/2 tsp salt (depending on your taste preference for salt – I like 1/2 tsp)
• 2 tbsp butter spread of choice, such as Earth Balance or Smart Balance Light (or sub 2 tbsp olive oil and a little extra salt if needed) (30g)
• 1 cup milk of choice (240g)
• optional: 1/2 cup of either of the following: nutritional yeast or mozzarella-style shreds (such as Daiya)
• optional: Add a little Dijon mustard or lemon juice if desired. Or sometimes I add dried oregano or rosemary.

Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over cooked linguine, or elbow pasta (for cauliflower mac and cheese), or spaghetti squash, rice, steamed veggies, or whatever! Makes about 2 cups, and it gets much thicker as it sits.

Click for: Cauliflower Alfredo Nutrition Facts

Question of the Day:

Do you have warm weather yet? Or did you get hit with the weird May cold front?

It was 97 degrees in Texas on Tuesday. By Friday, they were predicting snow for part of our state! No, not where I was… but it did dip into the 30s in Dallas. I keep bringing out my shorts and sandals this year, only to put them away again. This week is supposed to be warm… but really, who knows! Link of the Day:

Healthy Pumpkin Recipes

Hey, if it is going to be cold, we might as well bring out the pumpkin again.

All you need to know is that it tastes like the filling of a giant Oreo cookie.

It’s one of the easiest things you’ll ever make!

Other than that, the pictures of this No-Bake Oreo Cookies ‘n Cream Pie speak for themselves, telling the story much better than words ever could. So I’ll let them do the talking.

Silence is golden.

No-Bake Oreo Cookie Pie

(soy-free!)

• 1 cup raw cashews or macadamia nuts (120g)
• 1/8 tsp salt
• 1/2 tsp pure vanilla extract
• 3/4 cup water
• sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
• 4-6 oreo cookies or these: Healthy Oreos

No-Bake Pie Recipe: In a bowl, cover the cashews with water and let sit at least 3 hours, no longer than 8. Then drain. Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.) Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into a prepared pie crust (recommendations are listed at the very bottom of this post) and freeze to set. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.

Click for: Oreo Pie Nutrition Facts

Crust recommendations: you can try either my Healthy Pie Crust or my Chocolate Pie Crust, and make a double batch to go up the sides of an 8.5-inch springform pan lined with parchment paper. If you’d prefer, a store-bought crust will also work.

Question of the Day:

Do you ever have a hard time being quiet?

Are you a chatterbox, happy to talk endlessly if no one shuts you up? Someitmes it’s good to be a rambler; there are never any awkward silences! But editing papers (or blog posts) of a chatterbox is not so fun. You should see some of my beginning blog post drafts… I often delete sentences or even entire paragraphs of superfluous information.

Do you watch the blooper reels they sometimes include at the ends of movies?

I happen to have my own set of blooper reels. You might think, “Food doesn’t even move, so photographing food must be the easiest thing in the world,” but this is quite untrue! Food photography is a tricky—and often frustrating—subject. The best food photography tip I could ever give to you is to have a sense of humor, because sometimes things can go very wrong…

Starting with my Single-Serving Banana Pancakes.

This is what happens when you’re lazy and try to save time by taking food pictures and not using a tripod and timer. Pour with one hand, hold the camera in the other, and you’re bound to get syrup all over the place. Not so fun to clean up, but not nearly as bad as this next example:

Watching the camera, I completely misjudged where to pour… And I was very sad because I’d planned to drink the shake after taking the pictures. Instead all I got to do was clean up a giant mess.

Remember how gorgeous this milkshake looked in the finished photos?

Now a lesson from Henry: Photo Bombing 101

Oh hi!
Flourless Oatmeal Raisin Cookies

Hi again!
Nutella Rice Crispy Treats

What, you mean you don’t want my beautiful face in your food photography pictures?

Coffee Cake in a Mug

Henry could have a degree in photo bombing. And he’s teaching Batman his evil ways…

Think I’ll just help myself to some Crispy Sweet Potato Fries.

Get away from those cookies!
Pumpkin Stuffed Chocolate Cookies

Care for an exploding red velvet cake in a mug?

Didn’t think so.

At the time, I actually thought this picture of my Coconut Chai Milkshakes was artistic. I even submitted it to foodgawker… and was surprised when they rejected it! Seriously, how on earth could I not see the resemblance to bird poop?? What was I thinking?
Funny, I was just gonna go across the hall and write that on Chandler.

Then there is ice cream:

Going going…
Pumpkin Cookie Dough Ice Cream

Gone.
Cauliflower Chocolate Cake

After the ice cream fell, I decided to just give up and call it a day. Scooped the ice cream back on top of the cake, and ate all the evidence.

Did you know that you can make your own healthy soda at home?

It’s not hard at all!

And it’s absolutely delicious in a cream soda float!

Use your favorite coconut, vanilla, or homemade Healthy Ice Cream.

(S is not a fan of coconut, which gave me a great excuse to try out a cashew-based version for our floats.)

Way back in the 1920s, my great grandmother would make homemade soda in her basement, then invite all the neighbors over for a party.

Well, soda is not all she made in her basement. But we probably shouldn’t go into that…

Homemade root beer and ginger ale were her specialties; however I’ve always liked cream soda best, and so I adapted my great grandma’s homemade soda technique for the recipe I’m posting today: homemade and healthy cream soda, high in B vitamins, and much lower in sugar than the cola you’d get from a store.

Homemade Cream Soda

• 1/4 cup warm water (60g) (about 110 degrees F)
• 1 tbsp coconut sugar or regular sugar or agave (12g)
• pinch stevia extract, or 2-3 tbsp sweetener of choice
• 1/4 tsp brewers or dry active yeast (see below for yeast-free version)
• 1 tsp pure vanilla extract (4g)
• 1/8 tsp cream of tartar
• 1 strip lemon zest (2-in or so)
• 2 cups water (480g)
• 32oz soda bottle, with a cap

Dissolve the 1 tbsp sugar (not xylitol or stevia) in the water, then sprinkle the yeast over top. Set aside 6-10 minutes, or until it bubbles. (If it doesn’t bubble, either your yeast is bad or your water was too hot.) Meanwhile, put all other ingredients into the soda bottle and shake well. Pour the bubbly yeast mixture into the soda bottle, either using a funnel or pouring through a paper cup with a small hole at the bottom. Shake, then put the cap on the bottle and store it in a warm, dry place. Wait about a day and a half (no longer), then slowly open the bottle over the sink—just in case. Your soda is ready to drink, or store it in the fridge. I’m sure that if you want instant cream soda, you could just use carbonated water and skip the yeast

For Instant Cream Soda: Omit the yeast and the 1 tbsp sugar. Use carbonated water for all the water in the recipe. Stir all ingredients together, and there is no need to wait.

Click for: Cream Soda Nutrition Facts

Question of the Day:

Pepsi, Coke, Sprite, Dr. Pepper… What’s your favorite type of soda?

When I was really little, I loved to buy orange sodas from the vending machine at a park near our house. But I’d never actually drink the sodas, as I didn’t like the sugary sweetness or carbonation. This was always a struggle between my mother and me… she knew the only reason I’d ask for money for a soda was because I liked pushing the button and watching it fall from the machine. The actual drink would end up in the trash after a few sips. Looking back, I tell my mom she should’ve been happy about this; she didn’t have to deal with a crazy-hyper kid on a sugar high!

Link of the Day:

……Greek Yogurt Cheesecake