Truvia Sweetened Vanilla Almond Milk Strawberry Banana Smoothie

I’m a Truvia Ambassador.

I know that I could make my own almond milk, I’ve actually read the directions and have the right kind of juicer to make my own almond milk but it is a lot of trouble. Or rather I’m just so darn busy it’s much easier to by almond milk from the store. However, there is a big difference in the amount of calories between sweetened almond milk and unsweetened almond milk. I hate letting my kids sweeten their milk, or at least I used to hate it. Now I’m ok with them doing it because we use the Truvia Packets. Made from the sweetest part of the stevia leaf, it tastes wonderful and delivers a promise of zero-calories. Truvía® natural sweetener can help support a low or reduced calorie diet when used on fruit or in your favorite drinks. And unlike other stevia products on the market, it’s great-tasting every time. Including in this Almond Milk Strawberry Banana Smoothie!

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Silk Almond Milk Strawberry Smoothie Recipe

Ingredients:

1 cup Silk Vanilla Almond Milk
2 ripe bananas
4 cups whole frozen strawberries
2 cups of ice
1 Truvia Packet

Directions:

Put all ingredients in blender with the ice being the last ingredient you add. Blend on high for 30 seconds or until the smoothie is of desired consistency.

Truvia Chocolate Cookies Recipe

 

I am a Truvia Ambassador.

Truvia baking blend is designed for easy, at-home baking, and is a blend of Truvia® natural sweetener and sugar. Truvia® Baking Blend provides sugar-like taste and texture in recipes, but with 75% fewer calories and twice the amount of sweetness than sugar. Truvia® Baking Blend is available at retail stores nationwide in a 1.5 pound bag with a closeable, easy-to-use pour spout. I love how easy it is to store and pour.

Designed for easy, at-home baking, new Truvia® Brown Sugar Blend is a blend of Truvia® natural sweetener and brown sugar. It provides brown-sugar-like taste and texture in recipes, and is the only brown sugar product that offers 75% fewer calories than brown sugar per serving.

This month I came up with a Chocolate Cookie recipe!

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Truvia Chocolate Cookies Recipe

Ingredients

½ cup butter
1/2 cup Truvia baking blend
1 egg (lightly beaten)
½ teaspoon vanilla
1 cup all purpose flour
½ cup unsweetened cocoa
½ teaspoon baking soda

Instructions

Preheat the oven to 350 F Spray your cookie sheet with nonstick spray Cream your butter and sugar until fluffy Add the egg and vanilla and mix until smooth Then mix in the flour, cocoa and baking soda Roll the dough into balls about the size of a walnut and space them apart Bake for 10 to 12 minutes Let cook on a baking sheet for 5 minutes and then transfer to wire rack to cool completely

 

To keep up with Truvia on-line follow them on Pinterest, Facebook and Twitter and www.truvia.com/baking

I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.

Home Made Flour Tortillas Recipe with IMUSA Products @IMUSA

Samples Provided

I remember when I was little and I went on a road trip with my mema. She took me to my aunts house in West Texas and there we had some of the best tortillas ever. They were home made by a Hispanic woman that was my aunt’s neighbor. WOW, but I never realized that I could make them so easily in my own home. They were so good I almost forgot to take a photo of it. And yeah, I put some cheese in the middle of it while it was still warm.

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To make my own home made tortillas I was aided by IMUSA. They sent me a slew of products. I received:

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  • Avocado Slicer (1)
  • Cloth Tortilla Warmer (1)
  • Salsa Dishes (3pack)
  • GlobalKitchen Citrus Squeezer (1)
  • GlobalKitchen Tortilla Press (1)

First, I found a simple recipe:

Ingredients:

2 cups flour

1/2 teaspoon salt

3 Tablespoons olive oil

3/4 water

Directions:

Mix the flour and salt

Then slowly stir the water and olive oil into the dry mixture

Then knead 10 times.

Let rest for 10 minutes then divide into 8 balls

Flatten the ball using the Tortilla Press

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Cook on a skillet sprayed with olive oil

Then cook each side until brown (about 1 minute each side)

Keep warm in the tortilla warmer

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Visit www.facebook.com/imusausa and @Imusa on  twitter to keep up with them socially!

About IMUSA:

Innovative, authentic & affordable, IMUSA‘s line of products help bring the Abuelas’ (grandmas’) recipes to life, while also capturing the adventurist spirit of culinary globetrotters.

Today, the IMUSA brand has moved beyond borders to become the leading brand of Hispanic housewares and a culinary brand ambassador of other international cuisines including the new Pan-Asian line of products.

Funley’s Delicious Snacks Super Crackers Baked Bacon Chicken Recipe

Funley’s Delicious, makes of better-for-you snacks that are totally delicious and packed with hidden veggies! They have things like Super Crackers, Wholly Granolly Clusters and even some caramel chocolate finds! They sent me a box of different products to try and come up with a few recipes. Well we have two different ideas the first we will share with you today. This one is using the crackers to make baked Chicken. Funley’s Delicious Super Crackers come in four different flavors, Cheddar ‘n Stuff, Pizza ‘n Stuff, Ranch ‘n Stuff, and Cornbread ‘n Stuff.

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Baked Bacon Cracker Chicken Recipe:

Ingredients:

1 lb chicken strips (breasts cut into strips will work too)|
1 box of SUPER CRACKERS® (flavor of your choice completely crushed)
2 eggs
pinch of salt
8 pieces of bacon

Directions:

Heat oven to 400 degrees
Place your chicken strips in a sealed bag
Beat the chicken until it’s flat
Crack the eggs into a bowl, whisk the eggs and add a pinch of salt
Pour oil in a skillet 1/4 of an inch deep and then heat over medium heat
Dip each strip one at a time into the eggs then into the crackers
Make sure chicken is fully covered with crackers
Place bacon around cracker covered chicken and place on cookie sheet
Cook until brown and then flip the chicken to make sure both sides are cooked about 10 minutes on each side.

4 Cinnabon Recipes

4 Cinnabon Recipes

Cinnabon is one of the most delicious places out there – so to bring a little bit of that sweetness home, we’re sharing four awesome Cinnabon recipes!

All recipes courtesy Cinnabon.

Cinnabon French Toast

Ingredients:

2 Cinnabon® Classic Rolls or 4 MiniBon® Rolls

1/3 cup whole milk

1 egg

1/2 tsp vanilla extract


Directions:

1. Combine milk, egg and vanilla extract in pie pan.

2. Mix well and then dip both sides of prepared Cinnabon® rolls in egg wash.

3. Heat a non-stick frying pan over medium heat.

4. Melt a tablespoon of butter in a pan or spray with non-stick spray.

5. Place one side of roll down on heated pan and cook until golden brown, flip and brown the other side of roll.

6. Dust with powdered sugar and enjoy with your favorite maple syrup.

Cinnabon Waffle

Ingredients:

1 can Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing

1 cup powdered sugar

3 tablespoons milk

1 teaspoon vanilla

Directions:

1. Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.

2. For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.

3. Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.

4. Serve glaze over hot waffles.

Cinnabon Bread Pudding Recipe

Ingredients:

3 Cinnabon® Classic Rolls or 7 MiniBon® Rolls

2 cups whole milk

4 whole eggs

1 ½ tsp vanilla extract

Directions:

1. Place milk, eggs, and vanilla in bowl; mix together with a wire whisk.

2. Place cut rolls in a 2 quart mixing bowl. Pour egg mixture over the rolls.

3. Cover with plastic wrap and refrigerate for a minimum of 8 hours.

4. Preheat oven to 325˚F. Rub edges of an 8 x 8 square baking pan with butter or spray with non-stick spray.

5. Put soaked roll pieces in the pan and bake for 35-45 minutes or until pudding is set and internal temperature is 175˚F.

6. Serve immediately with a premium caramel drizzle. Refrigerate leftovers.

Cinnabon Monkey Bread

Ingredients & Items You’ll Need:

Cinnabon Baking Kit

¾ cup melted unsalted butter, divided

1 cup warm buttermilk (preferred) or warm milk

1 large egg

1 cup granulated sugar

Nonstick spray

Bundt pan

Directions:

1. PREHEAT oven to 350 degrees. Grease Bundt pan.

2. COMBINE Cinnabon Dough Mix, yeast packet, ¼ cup melted butter, warm buttermilk or milk and egg in the bowl of a stand mixer (fitted with a dough hook attachment). Mix on low speed until dough comes together. Increase speed slightly and mix until dough forms a ball and is slightly tacky, about 2–3 minutes. (This may also be done by mixing and kneading by hand in a large bowl and will take about 5–7 minutes.)

3. PLACE dough in a bowl sprayed with nonstick spray, cover and allow to rise in warm area for 30 minutes.

4. MELT ½ cup butter. In a bowl, mix sugar with the Cinnabon Cinnamon Sugar Filling.

5. DIVIDE the dough into approximately 45–50 pieces and form into 1″ balls.

6. PLACE dough balls in the remaining melted butter and coat evenly. Roll buttered dough balls in the sugar mix.

7. PLACE buttered and coated dough balls into the Bundt pan.

8. BAKE for 30–35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate.

9. FROST warm monkey bread immediately and cool for 5 –10 minutes before serving.

Andrew Zimmern’s Canteen Cucumber-Mint Lemonade

Cucumber Lemonade

Andrew Zimmern may be known for his love of Bizarre Foods, but today’s recipe is something everyone can enjoy!

Andrew Zimmern’s Canteen Cucumber-Mint Lemonade

Recipe compliments of Andrew Zimmern

Ingredients:

2 1⁄2 quarts cold water

1 3⁄4 cups white cane sugar

2 cups fresh squeezed lemon juice (lasts for 3 days)

4 each conventional cucumbers

1 cups packed mint leaves.

Directions:

Lemonade Base:

Combine water, sugar and lemon juice in a pitcher or large container with a cover.

Wisk by hand until the sugar is dissolved.

Cucumber Juice*
* IF YOU HAVE A JUICER YOU CAN JUICE THE HERBS AND CUKE TOGETHER AND SKIP THE STRAINING ETC.

Peel the cucumbers and slice them down the middle. Scoop out and discard the seeds. Chop roughly and puree in a food processor. Place the pulp in a fine mesh strainer over a bowl, and press out the juice…or let sit overnight. You will need 1 1/3 cup of cucumber juice. Cucumber Juice lasts for 5 days in the fridge.

Puree the mint leaves and cucumber juice together in a blender. You are trying to make a homogenous puree where the mint is incorporated fully into the cuke juice. Strain the juice through fine mesh sieve and add to the lemonade base. Stir to combine. The lemonade lasts for 3 days before the lemon loses its acidity.

Yield: 1 gallon

And because he is so passionate about food, Andrew Zimmern has partnered with eyebobs to create a special “Sun of Zimm” line of eyewear, with a portion of the proceeds benefiting the James Beard Foundation for American culinary heritage. Learn more at Eyebobs.com!

Gluten-Free Kimchi Quesadillas

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Sometimes, you just need a snack. These kimchi quesadillas are gluten-free, probiotic, and can be made vegetarian.

Ingredients

4 oz sharp cheddar

4 large corn tortillas (8 if using small tortillas)

1 cup kimchi

2 oz protein (eg ground beef, shredded chicken, breakfast sausage)

Sriracha

Light mayonnaise

 

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  1. Prepare the meat. I used a breakfast sausage, which I needed to cook 4 minutes per side; while doing so, drain kimchi and arrange on one side of your tortillas.

 

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2. Once the meat is cooked, layer it on the kimchi with your cheese slices.

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3. On your other tortillas, spread a thin layer of Sriracha and mayo.

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4. Cook 5 minutes per side, until cheese is melted and bubbling. Top with salsa, avocado, or hot sauce to taste. Serves 2 for an appetizer, or 1 if a meal.

Mother’s Day Recipe: Apple-Cherry Crepe Purses

Crepe Apple Cherry Pouch

Happy Mother’s Day! Treat mom to something extra-special today with this recipe for elegant cherry crepe purses from Kontos Foods!

Apple-Cherry Crepe Purses

Recipe courtesy Kontos Foods.

Ingredients:

2 Kontos French-Style Traditional Crepes
3 Granny Smith apples, cubed and stewed with a dash of cinnamon
2 cans of cherry pie filling
½ teaspoon of butter
Navel orange peel
¼ cup confectioner’s sugar
Mint leaves for garnish

Directions:

Cut the apples into small cubes, stew lightly with a dash of cinnamon.
Drain stewed apples, mix with one can of cherry pie filling.
Warm the mixture in a saucepan or in the microwave.
Open your second can of cherry pie filling and lift out cherries. Set the cherries aside for garnish.
Cut a thin orange peel strip from your navel orange peel – making the strip as long as possible – set aside.
Warm your Kontos French-style crepes in a lightly buttered skillet for one minute each side.
Lay each crepe flat. Arrange apple-cherry filling in center of crepe and bring up edges of crepe to center.
Pick up edges of crepe, twist gently to enclose filling.
Tie the orange peel strip around the crepe to form a purse.
Sprinkle with powdered sugar; garnish with four or five cherries and mint leaves.

Note: Double or triple the recipe for larger parties. For an extra-special treat, try drizzling with caramel sauce or top with a dollop of whipped cream.

6 Summer Smoothie Recipes

6 Summer Smoothie Recipes

Summer is right around the corner, and one of my favorite ways to cool off during those warm summer days is with a cool, refreshing smoothie. Here is a roundup of 6 great smoothie recipes to try from UX3 Nutrition, founded by John Rowley:

All recipes created by and courtesy of UX3 Nutrition.

Coconut Pineapple Smoothie

Ingredients:

1 cup fresh pineapple, chopped
¼ cup coconut milk
¼ cup vanilla or coconut flavored yogurt
2 scoops UX3: The Body Shaping Beverage
1 tbsp. organic flaked coconut
Stevia to taste
1 cup ice

Directions:

Puree all ingredients until smooth.

Peach Smoothie

Ingredients:

½ cup rolled oats
½ cup nonfat plain Greek yogurt
2 scoops UX3: The Body Shaping Beverage
¼ cup coconut milk
1 small peach
1 medium banana
1 tbsp. chia seeds
Pinch of salt to taste

Directions:

Puree all ingredients until smooth.

Mouth Watering Watermelon Smoothie

Ingredients:

¼ cup milk
1 cup seedless ripe watermelon
½ cup cubed strawberries
½ cup nonfat plain Greek yogurt
2 scoops UX3: The Body Shaping Beverage
½ cup ice cubes

Directions:

Puree all ingredients until smooth.

Beach Blast Smoothie

Ingredients:

2 ripe organic pears, pitted and chopped
1 tsp. peeled and chopped ginger root
1 banana
2 scoops UX3: The Body Shaping Beverage
1 cup skim milk
Handful of ice
Sprinkle of cinnamon on top

Directions:

Puree all ingredients until smooth.

Go Green! Green Smoothie

Ingredients:

2 ripe medium bananas
1 ripe pear or apple, peeled and chopped
2 cups chopped kale leaves, tough stems removed
¾ cup cold freshly squeezed orange juice
½ cup cold water
2 scoops UX3: The Body Shaping Beverage
2 cups ice cubes
1 tbsp. ground flaxseed

Directions:

Puree all ingredients until smooth, scraping sides of blender, as necessary, to mix.

Summer Blast Smoothie

Ingredients:

1½ cups cubed seedless watermelon
1 cup chopped honeydew melon
2 scoops UX3: The Body Shaping Beverage
Juice from 2 limes
1 cup nonfat plain Greek yogurt
1 cup ice cubes

Directions:

Puree all ingredients until smooth.

Barbecue Skillet Shrimp Recipe

Barbecue Skillet Shrimp

I love shrimp, and this recipe from Stubb’s Legendary Bar-B-Q is absolutely perfect for that BBQ taste – no grill needed!

Barbecue Skillet Shrimp

Recipe courtesy Stubb’s Legendary Bar-B-Q

Ingredients:

1 pound large shrimp, with shells

8 tablespoons salted butter (1 stick)

4 large cloves garlic, chopped

½ cup water

¼ cup Stubb’s Original Bar-B-Q Sauce

3 tablespoons freshly squeezed lime juice

½ teaspoon paprika

1 scallion (green and white parts), chopped

Warm crusty bread

Directions:

Prepare the shrimp by pulling off the legs and, if desired, devein, but leave the shells on.

In a large skillet, melt the butter over medium heat. Stir in the garlic and cook until it just starts to soften, about 1 minute. Stir in the water, Stubb’s Bar-B-Q Sauce, lime juice, and paprika. Bring to a boil, then reduce the heat and cook at a low boil (with bubbles gently but constantly breaking the entire surface), stirring occasionally, until the liquid thickens and no longer seems “watery,” about 7 minutes.

Add the shrimp and raise the heat to medium-high. Cook, stirring often, until the shrimp shells are pink and the shrimps curl slightly, about 5 minutes. (Test one to see if the meat is firm but not dry, and slips out of the shells easily.)

Sprinkle the scallion over the shrimp and serve hot, directly from the skillet, with crusty bread for mopping up the sauce.