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Cinnamon & Honey Oat Milk Smoothie

It’s been a smoothie/cold-blended drink kind of week around here, especially as it was SO hot here (for the PNW it was), and the coming week looks to be nicely warm as well. Good thing I have an ample supply of non-dairy milk and frozen fruit for smoothies ūüėČ I’ll just say I am glad it isn’t 90+ like it was on Sunday/Monday. I’ll whine about 80, but much better than that 90-some degrees. We had perfect weather over the weekend for backpacking, then came home to blazing temps. Made me want to run back up the trail!

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Not¬†everyone¬†enjoys espresso as I do, and while I often feature frappes (such as yesterday) that are smoothies with coffee, let’s have a smoothie that will power you for your day – and is kid friendly as well, featuring Pacific Foods wonderful Oat Milk. With no coffee in sight ūüėČ

Oatsmoothie

Cinnamon & Honey Oat Milk Smoothie

Ingredients:

  • 1 cup¬†oat milk
  • 2 Tbsp dark chocolate chips (preferably¬†chilled)
  • 1 Tbsp raw honey
  • ¬ľ tsp ground cinnamon
  • 1 ripe banana, sliced and frozen

Directions:

Add ingredients to a high-speed blender, process on high until smooth, tamping as needed.

Serve immediately in a large glass with a wide straw.

Makes 1 smoothie.

~Sarah

PS: Don’t forget to enter our current giveaway for your chance to snag some¬†delicious¬†non-dairy milks! Have a great 4th of July tomorrow and stay tuned – there is ANOTHER giveaway coming as well! This one is going to be fun and is sponsored by NuNaturals!

FTC Disclaimer: Pacific Foods provided Gazing In with product samples.

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Sarah’s A-M-A-Z-I-N-G Oat Milk Mocha Frappe

Yes kids, one can have a frappe that is thick, rich and possibly slightly healthy. And it can be made without a nut milk.

Oat-Original-450

Oat (Beverage) Milk is perfect for frappes. It is creamy, naturally sweet and has a flavor that lends itself to espresso.

OatFrappe

Oat Milk Mocha Vanilla Frappe

Ingredients:

Directions:

Add ingredients to a high-speed blender, process on high until smooth, tamping as needed.

Serve immediately in a large glass with a wide straw.

Makes 1 large frappe (about 20 ounces).

~Sarah

FTC Disclaimer: Pacific Foods provided Gazing In with product samples.

PS: Don’t forget to enter our current giveaway, for Pacific Foods non-dairy milks, to make your own creations!

a Rafflecopter giveaway

Cool Smoothies & Pacific Foods Giveaway

Happy July 1st! Did you know July is National Berry Month? And not only that, June was Non-Dairy Month (boy, what a busy summer so far!) The awesome folks at Pacific Foods sent me some flavors of their great non-dairy milks to use in recipes Рand sponsoring a giveaway for our readers of their delicious non-dairy beverages!

NDMilks

While I have used a lot of Pacific Foods products, I had not tried their Hemp, Oat or 7 Grain Milks – and I can say after…why hadn’t I tried them? There will be even more recipes coming in the next week or two using the Oat – it is wonderful in breakfast and in frappes.

So…since it is National Berry Month and my strawberries are going crazy in my garden (see…maybe planting 150+ plants DID pay off!), and it is¬†shooting¬†rapidly to 90¬į+ today…nothing calls me more than a thirst and heat quenching smoothie. Well, maybe the heat is a good thing. My first blueberries are blue as well…so let’s celebrate! PS: See the Rafflecopter link at¬†the¬†bottom for our giveaway of all the milks you need to make your own berry smoothie!

Bluesmoothie

Strawberry & Blueberry Smoothie

Ingredients:

  • 1 cup unsweetened non-dairy milk¬†(used almond)
  • ¬Ĺ cup sliced strawberries
  • ¬Ĺ cup frozen blueberries
  • 1 ripe banana, frozen or normal
  • 1 cup ice cubes

Directions:

Add everything to a high-speed blender, process on high until smooth, tamping as needed. Serve with a wide straw.

Note:

If your berries are not sweet (think early season ones), add a little preferred sweetener, such as maple syrup, as desired, starting with a Tablespoon.

Serves 1.

GIVEAWAY! Enter for a chance to create your own tasty smoothies at home with a variety of delicious Non-Dairy Beverages provided by Pacific Foods. Click the link below to enter:

a Rafflecopter giveaway

~Sarah

FTC Disclaimer: Gazing In was provided with product samples by Pacific Foods for potential review. Giveaway is hosted by Gazing In, one winner, US resident only, winner will be picked randomly by Rafflecopter and notified by Gazing In.

Blueberry Cheesecake Smoothie

Alistaire having fun at the Hantavirus Hut!

You’d have to be cold-hearted to not squeal over how cute Alistaire is ūüėČ Yeah,¬†totally¬†unrelated to anything else in this post and I am OK with that! Little man turned 16 months old last week as well. Well, also, he has developed a love for blueberries ūüėČ His brother will have competition in the coming weeks as¬†the¬†bushes ripen!

When Kirk and I were feeling so bad last week, we didn’t eat for a good day and a half. Finally I was so hungry I thought maybe a smoothie would help, which it did. I made it with Nancy’s Cultured cream cheese, which has probiotics, that seriously made my tummy feel a lot better.

BBerrySmoothie

Blueberry Cheesecake Smoothie

Ingredients:

  • 6 ounces cultured cream cheese, preferably organic
  • 1¬Ĺ cups milk, preferably organic
  • 1/2 cup granulated organic sugar
  • 1¬Ĺ tsp pure vanilla extract
  • 56 whole wheat mini graham crackers, divided (or 7 normal sized ones)
  • 2 cups frozen blueberries, partially thawed

Directions:

Blend cream cheese, milk, 3 Tbsp of¬†the¬†sugar, vanilla and 48 of¬†the¬†crackers¬†(6, if using regular ones) in¬†blender, until smooth. Pour into a measuring cup, remove¬†¬Ĺ cup and pour that back into blender, reserve rest.

Add blueberries and remaining sugar to the¬†¬Ĺ cup cream cheese mixture in blender, blend until smooth.

Divide between glasses. Pour the reserved cream cheese mixture over top. Crush remaining crackers, sprinkle on top.

Serve with wide straws immediately.

Serves 2 to 3.

~Sarah

Sunflower & Banana Popsicles

Sunflower butter & Chocolate Chips, enrobed in a creamy banana base. Popsicles for everyone! The sunflower butter is milder than peanut butter, it pairs well with banana, not over powering the flavors.

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I love watching Walker and Alistaire happily munching away on their treats. Glad they are getting nutrition, and not just frozen corn syrup and artificial coloring, which would be most commercial pops.

Sunpop1

Sunflower & Banana Popsicles

Ingredients:

  • 4 medium ripe bananas
  • ¬Ĺ cup sunflower butter, preferably natural
  • ¬Ĺ cup unsweetened coconut milk
  • 2 Tbsp honey or¬†preferred¬†sweetener (agave, maple syrup)
  • ¬Ĺ tsp pure vanilla extract
  • Pinch¬†fine¬†sea salt
  • ¬ľ cup dark chocolate chips

Directions:

Combine everything but the chocolate chips in a high-speed blender. Process until smooth. Add in chocolate chips, process until chips are finely chopped.

Spoon into popsicle molds. If using ones with tops, insert and freeze. If using sticks, freeze for an hour, then insert sticks and freeze till solid, preferably over night.

How many depends on your mold sizes, we got 10 popsicles.

And one happy little Walker, having a frozen treat and his new squirt gun….

Sunpop3

~Sarah

Vegan De-Lites: Avo Fudgesicles

What’s chocolaty, thick and rich and tastes fab-u-lous on a hot evening? These babies:

Avobars!

Walker helped me pick out a ripe avocado at the store, and protecting it in a paper bag he snagged from the apple display. Which I never tire of, I love how he will go hunt down the paper bags, and carry the bags of produce through the store.

As soon as dinner was over, he ran to the freezer and dragged it open asking for one. We went outside to enjoy the evening, and Walker scarfed his down, with Alistaire hanging around me, the baby ate half of mine!

Avobars2

Ford ate his, I asked him what he thought of it. He said “It was pretty good”. Kirk piped up “Did you know it was mostly avocado?”, to which then the teen started in on how “he knew it tasted weird”. Uh-huh. All I can say about being a teen is I¬†remember¬†having totally pedestrian tastebuds at that age as well. I wanted nothing to do with healthy or natural food. All I wanted was a bag of Cool Ranch Doritos and a jug of pop. So I’ll cut him some slack I suppose. As long as he doesn’t know what is in a recipe he will eat it, and often enjoy it. The toddler and baby just go by taste thankfully ūüėČ

Avo Fudgesicles

Ingredients:

  • 1 ripe avocado
  • ¬Ĺ cup unsweetened coconut milk
  • ¬ľ cup unsweetened cocoa powder
  • ¬†¬ľ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt

Directions:

Add the ingredients into a high speed blender, process until smooth. Scrape into popsicle molds, tap gently on counter to settle, insert tops and freeze.

To remove, run mold under warm water for a few seconds, pop out.

Makes 4 standrad sized fudgesicles or 6 smaller ones, depending on your mold size.

~Sarah

Solstice Treats: Vegan Creamsicles

What’s coming up soon? Summer Solstice! Hot weather, blue skies and the moss drying out ūüėČ My popsicle molds have got a work out lately – well worth the small¬†investment¬†for them.
VC1

Want to make small children happy? Let them help you make a batch of creamsicle pops to enjoy outside after lunch.

VC2

Vegan friendly, and you can sneak organic tofu into their dessert ūüėČ Walker loves, loves these ice pops and won’t stay out of them! 4 ingredients whirled in¬†the¬†blender and frozen. Very little effort and a lot of rewards. Kirk claims I spoil/pamper/indulge Walker because I make him fresh OJ when he asks. If that is pampering, I can live with it, ha!

Boys4

The two youngest playing in their “park” and Walker enjoying his dessert…..

Vegan Creamsicles

Ingredients:

  • 2/3 cup soft silken tofu
  • 1 1/3 cups freshly squeezed orange juice
  • 2 Tbsp granulated sugar
  • 1 tsp pure vanilla extract

Directions:

Add the ingredients into a blender, process until smooth (if using a high-speed blender, such as a Vitamix, process on about 5). Pour into popsicle molds or paper cups and freeze. If using molds, insert sticks as directed, if using paper cups, freeze for an hour, then insert wooden sticks. Let freeze for best results overnight.

To remove from molds, run under warm water for a few seconds, pop out.

How many? Depends on your molds. I used two styles and got 9 pops total.

Boys1

So I gotta brag! I found this really cool sand box at a garage sale over the weekend for $10 and they even delivered it for me! Walker is in toddler bliss with it….

Boys2

More so, it fits perfectly into the end part of their playset we built this winter/spring. The blue part comes off (which there was no way I’d have an open sand box with all the cats around here!) and the sandbox is in the base. But even better? The blue top is a pool, with a drainage port (the base has one as well), it came with a bunch of sand tools and well, it has a steering wheel and is a TRUCK. Can I say I am soooo glad we happened to be in the area and drove by?

Boys3

I actually found even more things they wanted – paint smocks, a new unopened set of finger paints, new crayons, a car racing system and a lot more. It was one of those rare garage sales full of cool stuff ūüėČ And having got out for $23 in the end, I didn’t feel too broke ūüėČ Though, I ended up spending another $10 at Safeway this morning for more sand tools. Those two can convince me they need it so well.

~Sarah

A Twist on Alfredo Pasta

What is smooth and creamy, yet isn’t what it seems? This alfredo sauce! Not only is it simple to make, it is gluten-free and has no heavy cream (and no thickeners either!) And how? Well..let’s talk cauliflower. Yeah, the big white vegetable with little flavor of its own. I think of it as the tofu of¬†the¬†vegetable world. When presented right, it is delicious. It just needs a little helping hand to get there from blandville.

Alfredo

Roasted Pepper and Mushroom Alfredo Pasta

Ingredients:

  • 1 Tbsp olive or coconut oil
  • 1 large sweet onion,¬†peeled¬†and chopped
  • 4 large cloves garlic, roughly chopped
  • 1 large head cauliflower (about 2 pounds), cored and broken into florets
  • 2 cups vegetable broth
  • Ground black pepper
  • Fine Sea Salt
  • 1 Tbsp olive or coconut oil
  • 8 ounces mushrooms, sliced
  • 1 jar or package roasted red peppers, drained, seeded and roughly chopped (used 13 ounce pkg)
  • Penne pasta (13.25 to 16 ounces, whole wheat, multi-grain, gluten-free, etc)
  • Finely grated Parmesan cheese or vegan-Parm substitute, if desired

Directions:

Bring a large pot of salted water to boil. Cook pasta as directed, drain.

Meanwhile, heat a tall saucepan (a 4 quart or so) over medium heat, add oil, onion and garlic, sauté till tender, stirring often.

Add in broth and cauliflower, bring to boil over high. Put on lid, lower heat to medium-low and let simmer until fork tender, about 8 minutes.

Take off heat and carefully transfer to a high-speed blender (such as a Vitamix). Cover the top with a kitchen towel, process till smooth.

Meanwhile, heat a large skillet over medium-high, add in second oil and mushrooms, Sprinkle a little salt and pepper on top, stirring until turning golden. Reduce heat to medium, add in roasted red pepper and heat through. Stir in cauliflower sauce, add plenty of black pepper and if desired, a nice helping of Parmesan cheese, stirring to melt. If not using cheese you will need more salt.

Toss with hot pasta and let bubble in sauce for a minute or two to thicken.

Serves 4.

Note:

Nutritional yeast can be used for the cheese, for those who like it. Add to taste.

~Sarah

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