Dairy Free Rice Pudding

First of all, a great big thank you to Cindy from Skip to My Lou who featured my  Spaghetti with Shrimp and Roasted Vegetables recipe!

I’m trying to get the school year off to a good start. I’ve updated my calendar with all of the important deadlines. And now I’m working on good eating and exercise habits. I hope to attend at least three yoga classes each week and, until it snows, I will continue to bike to as many places as possible. As for good eating habits, I’m trying to have a hearty breakfast to start each day and making large meals for dinner that can be enjoyed as leftovers for lunch the next day.

I’m not a huge fan of cereals. Most of them are too sweet for my liking and I find the texture of almond milk a bit strange when mixed with cereal. Instead, I rely on breakfast items that I can make a big batch of and reheat the leftovers  next day. Such as:

We ate quite a few of the breakfast quesadillas this week. I even let Bryan in the kitchen to make them for breakfast one day. However, I also tried out rice pudding made with almond milk (I usually make this with cow’s milk, but was out and wanted to try a diary free option). While my family frequently serves rice pudding as a dessert, I enjoy it very much as a breakfast food!

Dairy Free Rice Pudding

Ingredients

  • 1 cup Jasmine rice – approximate cost $0.50
  • 2 cups almond milk – approximate cost $1.50
  • 1/4 cup cane sugar – approximate cost $0.50
  • 1/2 cup raisins – approximate cost $0.75
  • 1 teaspoon cinnamon – approximate cost $0.15
  • 1 egg – approximate cost $0.30
  • 1 cup water
  • Mint leaves for garnish (optional)

Method

  1. Add 1 cup almond milk and 1 cup water to a large pot and bring to a boil.
  2. Add Jasmine rice.
  3. Reduce heat to a simmer.
  4. Cook until rice is tender (about 15-20 minutes).
  5. Whisk remaining 1 cup of almond milk and egg in a bowl.
  6. Add can sugar, almond milk mixture, cinnamon, and raisins to the rice.
  7. Stir well.
  8. Allow to cool and serve either warm or cold!

Makes about 6 servings (approximate cost: $0.62 per serving).

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Dairy-Free Breakfast Crêpes with Banana Slices and Blueberries

Today’s my Nana’s birthday, Happy Birthday Nana!

Nana’s taught me much about cooking. We spent a lot of time together when I was growing up (and we still spend a lot of time together now). I have many fond memories of sitting in her kitchen, awaiting homemade goodies. Mac and Cheese Casserole is a family favourite, and I would often invite friends over to visit and enjoy a few servings of her casserole. In fact, friends still reminisce about her casserole and I will eventually get around to sharing the recipe.

Nana and I have dinner together at least once a month, sometimes more often than that. Now that I’m older, we cook together. I try to absorb as much knowledge as possible, learn her secrets and memorize family recipes.

Tonight, I’ll be cooking dinner for her and the rest of my family (my brother is starting training at a new job and won’t be home in time to help, but we’re glad he will be home for dinner nonetheless). Pressure’s on. I want the dinner to be perfect and to suit everyone’s taste preferences.

Last week, I cooked less often than usual. It’s not that things were busier, but I cooked a staple items that I’ve already shared on the blog (Peanut Butter and Banana Quesadillas) and others I though I had shared so I didn’t take photos (Shepherd’s Pie).  Guess I’ll have to make it again to share. Bryan won’t mind, it’s one of his very favourite dinner items. The shepherd’s pie, especially, made so many servings that I didn’t need to cook anything else, we ate leftovers often.

Realizing I didn’t have many photos to share, I took this as an opportunity to make a fancy Sunday morning breakfast that I could then share on Monday morning.

I came up with these crêpes by modifying my pancake recipe (which I will also share at some point), leaving out the baking powder and sugar and adding more egg. These crêpes are surprisingly quick to make and very simple to whip up. They also keep well in the fridge for one day if you somehow happen to have a few leftovers.

Dairy-Free Breakfast Crêpes with Banana Slices and Blueberries

Ingredients

  • 1 cup flour – approximate cost $0.50
  • 1 cup almond milk – approximate cost $1.00
  • 2 eggs – approximate cost $0.60
  • 1/2 teaspoon vanilla – approximate cost $0.15
  • Pinch of sea salt – approximate cost $0.05
  • 1 tablespoon olive oil – approximate cost $0.25
  • 1 banana, sliced – approximate cost $0.60
  • 1/2 cup blueberries – approximate cost $1.00

Method

  1. Combine the flour and seal salt in a small bowl.
  2. Combine the almond milk, eggs, and vanilla in a large mixing bowl.
  3. Whisk the wet ingredient mixture until the eggs are well combined.
  4. Whisk the dry ingredients into the wet ingredients, slowly, to avoid lumps in the batter.
  5. Heat 1/4 of the tablespoon of olive oil in a frying pan.
  6. Pour 1/3 cup of batter into the frying pan.
  7. Swirl the batter quickly so it covers the pan in a thin, even layer.
  8. Cook until the batter begins to set.
  9. Flip the crêpe.
  10. Cook until slightly browned.
  11. Remove to a plate.
  12. Repeat steps  5-11 until all of the batter is cooked (makes 4-5 crêpes).
  13. Fill each crêpe with a few banana slices and some blueberries.
  14. Roll the crêpes.
  15. Serve and enjoy!

Makes 5 servings (approximate cost: $0.83 per serving).

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Mouthwatering Mondays

Strawberry Banana Green Smoothie

I’m really enjoying green smoothies. I tried my first green smoothie the other weekend after yoga. The rationale was that, of I try it out at a restaurant first and don’t like it, I haven’t bought all of the supplies to make green smoothies at home. And, if I did like it, I would have an idea of what ingredients I like in a green smoothie.

I tried the Green Monkey (banana,strawberry, and spinach) smoothie from Seven Shores Cafe. So very very yummy. I’ve tried recreating the smoothie at home a few times now. My smoothies aren’t as good. I’m probably missing some super important ingredient. But they’re still tasty and healthy.

Strawberry Banana Green Smoothie

Ingredients

  • 1 cup almond milk – approximate cost $0.50
  • 1 cup frozen strawberry slices – approximate cost $1.25
  • 1 ripe banana, peeled and sliced – approximate cost $0.50
  • 2 handfuls of baby spinach – approximate cost $0.75

Method

  1. Combine almond milk, spinach, banana, and strawberry slices in a blender.
  2. Blend until all ingredients are well-combined.
  3. Pour into glasses and enjoy!

Makes about 2 servings (approximate cost: $1.50 per serving).

Strawberry and Cashew Smoothie

Lately, smoothies have been my breakfast of choice. They take very little time to make. They’re super healthy. The mess is quick to clean up. And, if I’m running late, it’s easy to take to class.

I’ve been experimenting with a variety of ingredients: frozen fruits (strawberries, mangoes, raspberries, peaches, bananas, etc.), nuts (cashews, pecans, almonds), and liquids (coconut water, almond milk, chlorophyll).

I’ve also been trying out smoothies with greens. This morning I had a smoothie with spinach. It took a while to get used to the idea of blending vegetables with the fruit. Bryan told me I was weird for blending spinach and strawberries. That’s ok, more delicious smoothie for me!

This particular smoothie turned out really well. It may not look particularly pretty, but I assure you it was tasty.

Strawberry and Cashew Smoothie

Ingredients

  • 1 ½ cups frozen strawberry slices – approximate cost $1.50
  • ¼ cup raw cashews – approximate cost $0.50
  • 1 teaspoon of chlorophyll – approximate cost $0.10
  • 1 ½ cups almond milk – approximate cost $1.00

Method

  1. Blend strawberry slices, cashews, chlorophyll and almond milk until smooth.
  2. Serve immediately and enjoy!

Makes 2 servings (approximate cost: $1.55 per serving).

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