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Lupe's Kitchen Corner: Tropical Bliss Parfait - A take on refrigerator oatmeal.

12/29/2015

 
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TROPICAL BLISS OVERNIGHT OATS PARFAIT

Most refrigerator oats recipes use a mason jar and milk. This recipe has no milk and is prepared in advance to immediately eat the next day. The combination of yogurt and oats is quite thick but really delicious in comparison to refrigerator oats. You could use a mason jar if you prefer but I like the parfait glasses too much not to use them.  ;-)

Ingredients:
1/2 cup of Coconut Yogurt
1/2 cup of Gluten-Free Rolled Oats
1/2 cup of Chopped Pineapple
1 Sliced Banana

2 tsp of Shredded Coconut
mint leaves for garnish

Directions:
Combine the yogurt, rolled oats and 1 tsp of coconut together. Mix well. 

Take a parfait glass and put fruit on the bottom, then a bit of the yogurt oat mixture. Alternate yogurt and fruit til you fill the glass up. At the top add 1 tsp of shredded coconut to the top and garnish with mint. 

Leave in the refrigerator overnight.

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I'm just beginning! 

12/29/2015

 
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Actions speak louder than words! 

12/29/2015

 
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The Present Is A Gift!

12/29/2015

 
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Lupe's Kitchen Corner: Balsamic Glazed Persimmons

12/27/2015

 
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Balsamic Glazed Persimmons


Ingredients:
1 Persimmon
1/2 tsp Coconut Oil
1/2 tsp Cinnamon
a pinch of Sea Salt
2 Tbsp Balsamic Vinegar


Directions:
Slice the persimmon. Melt the coconut oil in a frying pan over medium heat. Add the persimmon slices and saute for a few minutes. Stir in the balsamic vinegar, cinnamon and salt. Cook til the persimmons are tender and glazed.


You can eat the persimmon slices alone or in a salad. The possibilities are endless. I like eating them at breakfast with soy or coconut yogurt and granola as shown in the photo.



Have A Happy Star Wars Christmas!  

12/26/2015

 
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Have A Meowy Christmas!

12/26/2015

 
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Happy Holidays!

12/26/2015

 
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Kids! Ugh...

12/25/2015

 
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The Internet Xmas! 

12/25/2015

 
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Look what the FATMAN did! 

12/25/2015

 
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Lupe's Kitchen Corner - Rose Milk 

12/24/2015

 
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ROSE MILK

I love rose milk tea but I don't like buying rose milk syrup to make it because of the sugary sweetener that is used. So I decided to make my own. Here's my version of rose milk. I made it without any sweetener but you can add whatever you like. You can find Rose Water and Rose Essence at an Indian or International grocery market.

Ingredients:
2 cups of Coconut Milk (or any type of milk)
1 tablespoon of Rose Water
1/4 teaspoon of Rose Essence
1/4 teaspoon of Beetroot Powder 
Sweetener of your choice (optional)

Directions:
Add the rose milk essence, rosewater and beetroot powder to the coconut milk and stir well. If the scent or taste is too strong for you, then add more milk.

How do you use rose milk?
I like to use rose milk like a creamer for making rose milk tea. I used oolong tea in the photo. You can drink the milk alone but you may want to double the amount of milk or it may be too strong or fragrant.



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Snowballs!  

12/24/2015

 
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The FATMAN is in stage 4! Lol...

12/24/2015

 
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This is the Fatman's letter to Santa!   ;-)

12/24/2015

 
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The Barista Corner - DeeDee's Pumpkin Spiced Skinny Lattes - The Pumpkin Butter Latte & The Pumpkin Spiced Eggnog Latte

12/23/2015

 
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DEE DEE's SKINNY
PUMPKIN BUTTER LATTE


I love pumpkin spiced drinks and created this one today. This particular drink was made with Trader Joe's Pumpkin Butter which has only 40 calories per tablespoon. If you really want your drink to be frothy, then almond milk is the best for that. This drink is better than most drinks you find at expensive coffeehouses. 

INGREDIENTS:
2-4 oz of espresso (single or double shot)
1 cup of Unsweetened Non-Dairy Milk
1/8 tsp of Pumpkin Spice
1/4 tsp of Vanilla Extract
1 tbsp of Pumpkin Butter
Sweetener of choice.
a dash of cinnamon for topping

Only ~75 Calories.


DIRECTIONS:
Heat up the milk and pumpkin butter together on the stove top. Mix well. Add the pumpkin spice and vanilla. I used an electric hand frother to foam up the milk. 

Pour espresso into a mug. Add the milk and stir well. Sprinkle the cinnamon on top. 

The pumpkin butter sweetens the drink but you can use extra sweetener if you like. I used a little liquid stevia in mine. It was amazing.

_______________________________________________________________________

DEE DEE's SKINNY
PUMPKIN-SPICED EGGNOG LATTE


Only 100 Calories. This is way better than a coffeehouse and its 500 calorie drinks. I used Silk's non-dairy Original Eggnog. It only has 45 calories per 1/2 cup. I loved the taste and really couldn't tell the difference from regular eggnog. This drink allows me to indulge in a holiday treat without breaking my diet.

INGREDIENTS:
1 cup of Non-Dairy Eggnog 
2-4oz of Espresso (single or double shot)
1/8 tsp of Vanilla Extract
1/4 tsp of Pumpkin Spice + a pinch for topping 
Sweetener of Choice.

Only ~100 calories.


DIRECTIONS:
Heat up the eggnog on the stove top. Stir in the pumpkin spice and vanilla.
​I used an electric hand frother to foam up the milk. 


Pour espresso into a mug. Add the milk and sweetener. Stir well.
Sprinkle a pinch of pumpkin spice on top of the foam. 









Hear that Fatman! Lol...  ;-) 

12/23/2015

 
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Love! Love! Love!

12/23/2015

 
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Happy Winter Solstice! It's officially the first day of winter.

12/23/2015

 
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Personally, I love fruitcake.  ;-)

12/21/2015

 
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 Be Present!

12/21/2015

 
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Please Santa! Lol...   ;-)

12/21/2015

 
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Lupe's Kitchen Corner:  SPICY CHIPOTLE VEGETABLE DETOX SOUP

12/19/2015

 
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LUPE'S SPICY CHIPOTLE
​VEGETABLE DETOX SOUP


Nothing but low calorie vegetables to give your body a break from all the rich, sugary foods of the holidays. So if you've been indulging in christmas cookies, cakes, fudge, creamy foods and buttery calorie bombs then this is what you'll need to reset your body. This soup is similar to the cabbage soup diet recipe except its more flavorful since I made it spicy and the kombu gives it umami. There's nothing bland about this soup. 

INGREDIENTS:
1/2 Cabbage
5 Large Carrots
8 Celery Ribs
4 cloves of Garlic
1 Onion
1 bunch of Kale (about 8 leaves)
2 cups of chopped Tomatoes
1 - 7 oz can of Chipotles in Adobo
8 cups of Vegetable Broth
1 strip of Kombu
1 tbsp Mexican Oregano
1/2 tbsp Ground Cumin
a handful of Cilantro

Directions:
Chop up all the vegetables and put everything into the pot except the Kale and Cilantro.
Simmer the soup for about 20 min or til the vegetables are soft but not mushy.

Add the kale and half the cilantro and simmer for 3-5 minutes.

​Use the other half of the cilantro for topping on the soup.   




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The Right Woman

12/19/2015

 
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Be Fearless! 

12/19/2015

 
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