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Recipes
Reboot - Dessert - Frozen Banana "Ice Cream"
By BlueSchmoo
Add all ingredients into your blender and blend until a smooth “ice cream” consistency is formed
- 1 large or 2 small frozen bananas
- 1/2 Tbsp. almond butter (optional)
- 1/2 Tbsp. cacao nibs (optional)
- 1/2 teaspoon cinnamon (optional)
- 2 Tbsp. almond milk – add more if needed (The almond milk helps the bananas blend easier)
Banana and Chocolate Chip Baked French Toast with Oatmeal Crumble
By BlueSchmoo
Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter
- 2 loaves sliced cinnamon swirl bread (about 24 slices)
- 2 ripe bananas, sliced
- 1 1/2 cups semi-sweet chocolate chips
- 8 eggs
- 3 cups whole milk
- 1/4 cup butter, melted and cooled plus 1 tablespoon for greasing pan
- 1 tablespoon vanilla
- for crumble
- 1/2 cup oatmeal
- 1/2 cup butter, at room temperature
- 1/2 cup brown sugar
Cod - Almond Crusted
By BlueSchmoo
Nutritional Information 4 ounces: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 1g, Trans Fa
- 8 ounces fresh or frozen skinless cod fillets
- 2 tablespoons all-purpose flour
- 1 egg white
- 1 tablespoon fat-free milk
- 2 tablespoons dried bread crumbs
- 2 tablespoons finely chopped almonds
- 1/2 teaspoon snipped fresh thyme
- 1 tablespoon canola oil
Mini Peanut Butter Cups in a Jar
By BlueSchmoo
1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend u...
- For the crust:
- heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
- 1.5 tbsp pure maple syrup (or other liquid sweetener)
- 1 tbsp coconut oil (or Earth Balance)
- 2.5 tsp cocoa powder
- For the filling:
- 200 grams soft/silken organic tofu, roughly chopped
- 1/4 cup natural peanut butter
- 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar)*see question #6
- 1 tbsp almond milk
- 1 tsp pure vanilla extract
- salt, to taste
- For the chocolate shell:
- 2.5 tbsp dark chocolate chips
- 1.5 tsp coconut oil (or Earth Balance)
- __________________________
- MAKES 2.5 or 2 Lg
- For the crust:
- heaping 1/4 cup + 1 tbsp graham cracker crumbs (5 squares)
- 2 1/4 tsp pure maple syrup (or other liquid sweetener)
- 1 1/2 tsp coconut oil (or Earth Balance)
- 1 1/4 tsp cocoa powder
- For the filling:
- 100 grams soft/silken organic tofu, roughly chopped
- 2 Tbsp natural peanut butter
- 1/4 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar)*see question #6
- 1 1/2 tsp almond milk
- 1/2 tsp pure vanilla extract
- salt, to taste
- For the chocolate shell:
- 3 3/4 tsp dark chocolate chips
- 3/4 tsp coconut oil (or Earth Balance)
Vegan - Chocolate Chip Whole Wheat Doughnuts
By BlueSchmoo
1. Preheat oven to 350F and grease doughnut pans with Earth Balance
- 1/2 cup non-dairy milk
- 1/4 cup Earth Balance, melted
- 3 tbsp applesauce
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (or white vinegar)
- 1 cup whole wheat pastry flour (or all purpose)
- 1/2 cup organic cane sugar (or white sugar)
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips
- Cookie Dough Glaze (see below)
Reboot - Salad - Fennel and Avocado
By BlueSchmoo
To assemble salad… 1.) Wash fennel, cabbage, basil, lettuce
- Salad:
- 1/4 cup fennel, sliced
- 1 small wedge red cabbage
- 1/2 orange, sections
- 1/2 avocado
- 1 1/2 cups lettuce
- Dressing (this will make enough for 4 servings):
- 1 handful fresh basil leaves
- 4 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 1 clove garlic
- 2 teaspoons honey
- Juice from 1/2 lemon
- Sea salt and fresh ground pepper to taste
Zesty Salt Substitute Recipe
By BlueSchmoo
In a small bowl, combine all ingredients
- 5 teaspoons onion powder
- 3 teaspoons garlic powder
- 3 teaspoons ground mustard
- 3 teaspoons paprika
- 1/2 teaspoon celery seed
- 1/2 teaspoon white pepper
Vegetarian - Guiltless Guacamole
By BlueSchmoo
Each 1/4 cup serving: about 65 calories, 2 g protein, 8 g carbohydrate, 3 g total fat (0 g saturated), 0 mg cholest
- One 15 to 19-ounce can white kidney beans (cannellini), drained and rinsed
- 1 tablespoon lime juice, or more to taste
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup coarsely chopped sweet onion, such as Vidalia or Maui
- 1/2 teaspoon salt
- 1 jalapeno chile, seeded
- 1 ripe avocado, halved and pitted
- 2 plum tomatoes
- Sliced fresh basil leaves, for garnish, optional
- Baked tortilla chips or fresh-cut vegetables, for serving
Citrus Delight
By BlueSchmoo
Makes about 20 Oz
- 2 Grapefruit, Skin trimmed off
- 1 Navel Orange, Skin trimmed off
- 5 Carrots
- 1 Red Bell Pepper
Salad - Israeli Couscous Tabouli
By BlueSchmoo
Bring a medium-size saucepan of salted water to a boil over medium heat
- 1 cup Israeli couscous
- Kosher salt and freshly ground black pepper
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- 1 cup finely chopped parsley
- 1/2 cup finely chopped cilantro
- 2 tablespoons chopped fresh mint
- 2 ripe tomatoes, seeded and diced
- 3 scallions, chopped