DEE DEE'S SKINNY PEPPERMINTY
WHITE CHOCOLATE MATCHA LATTE I'm not fond of coffee houses because I'm a picky eater. I do a better job on my own. So here's my version of a matcha latte which I used to love ordering at coffee houses but now make myself. I like using cashew milk because its very creamy and low in calories. The calories depend on what milk and sweetener you use. This just happens to be a good way to have a fancy drink without the heavy calories you find at most coffeehouses. Considering most fancy coffee drinks are over 250 calories, the 105 in this drink is pretty good. INGREDIENTS: 1 tsp Matcha powder 1/4 cup water 1 cup unsweetened non-dairy Milk 2 tablespoons of Vegan White Chocolate Chips 1/4 tsp Peppermint Extract Optional Ingredients: 1/4 tsp Vanilla Extract 1 small candy cane sweetener of your choice - I used Stevia DIRECTIONS: Heat the water up. Make sure the water is under boiling point. Don't use boiling water, the best tea is made with water no more than 180 degrees F. Warm up your milk but don't boil. Add the white chocolate chips and stir until its all melted. I then used an electric hand frother to foam up the milk. Take a small bowl and sift your matcha. Then add 1/4 cup of hot water and use the whisk briskly til the powder has completely dissolved. Pour the tea into a mug. Add the vanilla and peppermint extract. Add the milk. Sweeten to taste. Stir. I used Liquid Stevia so there are no additional calories. Hang a candy cane on to the cup's rim. This recipe makes one serving. There are only 105 calories in this drink. Add 15 calories if you eat the candy cane. Gluten Free Baking
Crustless Cranapple Mini-Pie Ingredients: 1 Apple 1 cup of Fresh Cranberries 1 Tbsp of Maple Syrup 1/2 tsp Cinnamon 1/4 tsp of Vanilla Extract 1 tsp Arrowroot Starch 1 Tbsp Lemon juice a pinch of Salt a pinch of Allspice 1 Tbsp of Water Topping Ingredients: A dollop of non-dairy yogurt. (optional) Directions: Preheat your oven to 350 degrees. Cut the apple in half, core it and then slice it thinly. Add the lemon juice and toss. Add the cranberries, syrup, cinnamon, arrowroot starch, vanilla, allspice, salt and water. Toss the whole mixture. Take a ramekin and put the cranberries on the bottom. Place the apple slices on the top and arrange it like a rose. Sprinkle cinnamon on top. Bake for 45 min. Add a dollop of ice cream or yogurt on top. (optional) Spicy Creamy Vegan Tomato Soup
Ingredients: 3 cups of Chopped Tomatoes 3 cloves of Garlic 1/2 medium Onion 1/2 cup Non-Dairy Milk (unsweetened) 1 Tbsp of Cilantro 1 Tbsp of Oregano 1/2 tsp Cumin 1/2 tsp Cayenne 1/2 Tbsp of Extra Virgin Olive Oil (plus additional for finishing, optional) Salt & Pepper (to taste) 1 Avocado (for topping) Directions: Place all the ingredients in a blender. Blend until creamy and smooth. Heat up in a pot. Finish with a small drizzle of olive oil. Top with Chopped Avocado and Cilantro. This recipe makes 2 servings. |
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