True confessions. I love sweets, especially ice cream! Instead of my usual after-dinner bowl of ice cream, I’ve been having fun making a batch of “light” cream using frozen bananas, peanut butter, and cocoa powder. It definitely satisfies my sweet tooth even though there’s no added sugar! Ripe, frozen bananas provide the sweetness and they…
Category: Fast Breakfasts
Blend and Bake Oat Squares
Finding time for a healthy breakfast can be challenging. That’s why I love anything you can make ahead and freeze. Once baked, cut into squares, wrap and freeze. These grab and go oat squares are made in one easy step and are sweetened naturally from ripe bananas and dates. Eat them cold, room temp or…
Creamy Chocolate Chia Pudding
There are many chia seed pudding recipes on social media and I’ve tried several but what I love about this one, is that it tastes really good! It’s thick, creamy and chocolatey, and the chia seeds give it a texture similar to tapioca pudding (but in a good way). So here you have a delicious…
Vegetarian Tortilla Soup
In celebration of Cinco De Mayo, this vegetarian tortilla soup is packed with smokey flavor, spice, and crunch! Since you’re using lots of pantry ingredients, it’s convenient and quick to assemble. You can regulate the heat level with the amount of jalapeno pepper you add. I’m only using half but if you like it hot,…
Make-Ahead Egg Sandwiches
A square egg sandwich? I love this shapely twist on an egg sandwich as well as the timesaving step of making several eggs a once. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four squares of soft, custard-like eggs. These squares are excellent for breakfast…
Pina Colada “Light” Cream
How frozen bananas transform into creamy, luscious, “ice cream” is simply magical! Use them to create your favorite ice cream flavors such as my favorite, Pina Colada. Whirl together canned pineapple, coconut, and frozen bananas for a deliciously creamy but much lighter version of ice cream. Don’t throw away those overripe bananas. Peel them and…
Whole Grain Soda Bread
Many of us were baking bread in the early days of Covid but as we get back into life again, finding the time to bake bread from scratch is likely a distant memory. But not with soda bread! Soda bread gets its rise from baking soda, not yeast, so there’s no kneading and no waiting…
Pumpkin Mousse Cashew Cheesecake (Vegan)
I find cheesecakes to be too rich and too heavy. That’s why I like this lighter version from the blog, May I Have That Recipe, which uses cashews as a replacement for cream cheese. This dessert is deliciously creamy, light, and airy with a 2 tone layer of pumpkin mousse and creamy filling sitting on…
Chickpea and Rosemary Frittata
5-ingredient or less recipes can be a game changer in the kitchen, especially around the holidays. Eggs are wonderful as a fast weeknight dinner or holiday brunch and a frittata couldn’t be easier. Here we are combining eggs with chickpeas, fresh rosemary and parmesan cheese. Don’t be fooled. This small list of ingredients packs big…
Yogurt “Cheese” Cake with a Hint of Lemon
I’m just not a fan of cheesecake. It’s too thick and too rich and always feels so heavy. Not exactly what I want to eat at the end of a meal. But Then I discovered this Turkish yogurt cake that is so light and airy, so fresh and lemony, the perfect bite of sweetness. The…
Peanut Butter & Chocolate Chickpea Energy Bites
These no-bake energy bites are a satisfying between-meal snack or can even fill in for a quick, on-the-go breakfast. All the ingredients are blended in a food processor, then rolled into bite size balls. Store them in the fridge or freezer.
Beans and Greens on Toast
This British inspired dish makes for a very easy breakfast, lunch or dinner. It’s a meal that is well balanced, extremely satisfying, simple to prepare, and delicious to eat!
Judy Matusky, RDN, LDN 