A "frappachino" that is actually good for you

Is is possible to make a delicious iced coffee drink that is not only sugar-free but has protein and vitamins? Yes! and here it it:


Ingredients:

1 part whole milk
1 part unsweetened vanilla almond milk
1 packet sugar-free ("diet") hot cocoa mix
1.5 scoops vanilla flavored whey protein powder
1 part strongly brewed coffee or espresso 

Directions:

Blend all ingredients in a blender until smooth and frothy, then serve over ice. If you make the coffee ahead of time, you can freeze it in an ice tray so you won't need the ice and your drink will have more of a "frappachino" texture.

The milk has Vitamin D and Calcium. Almond milk has omega 3, protein, Vitamin D, Calcium, Vitamin A, Iron, & Vitamin E. Soy milk can also be used but make sure the coffee is cold.

I used a Moka stovetop coffee pot (see below) and I used "salted carmel" flavored coffee. With flavored coffee you can add your taste preference to the drink without sugary syrups.

Lastly, I used Target brand (Market Pantry) vanilla whey protein powder. One scoop gives you 25 grams of protein, which is 50% of your daily value. The label has the best break down of amino acids I've seen and there are very little carbs in this product. The chocolate flavor is also quite good. 

Chocolate Banana Cream Trifle

"The bananas are nice and light"- Taste tester


Ingredients:

Chocolate Graham Crackers
Cook & Serve Chocolate pudding (2 cups milk)
3 ripe bananas
1 teaspoon pure vanilla extract
1/4 cup heavy whipping cream
dash of powdered sugar
1 handful chocolate chips

Directions:

Lightly grease an 8x8x2 inch pyrex or glass baking dish with a touch of butter. This way the trifle will come out easily when it's time to serve up a slice.
Place the chocolate Graham Crackers on the bottom of the baking dish as the first layer. You only need to make the layer 1 cracker think because they will expand with the subsequent layers.
Combine the 3 bananas, vanilla, whipping cream and powdered sugar in a mixer or Kitchen Aid or use a mixing bowl with an electric egg beater. Whip ingredients until smooth and creamy. This is mixture is your next layer.
After you add the banana cream, add another layer of chocolate graham cracker and sprinkle some chocolate chips evenly about.
Prepare the chocolate pudding. Allow the chocolate pudding to cool slightly so it is no longer piping hot but don't let the pudding form a congealed top. Pour the pudding on top of the other layers. Sprinkle the remaining chocolate chips on top. They will melt into the pudding.
Place the trifle in the refrigerator for at least an hour to chill.

Optional: serve with whipped cream.

My Tuna Casserole

Ingredients:

1 cup Quinoa

2 cups shredded Cheddar cheese

1/2-2/3 cup sweet corn kernels (I used frozen, not canned; of course, fresh is best)

2 (6 oz) cans tuna, drained

2 (10.75 oz) cans condensed cream of mushroom soup

2 small Zucchinis sliced

1 (5 oz) can water chestnuts

1/2 cup or so fried onions (you can make your own or use these)

fresh ground pepper to taste

Directions:

Preheat oven to 425 degrees F (220 degrees C).

In a large casserole dish mix all ingredients together. Save the fried onions and 1 of the 2 cups of cheddar for the topping.

Bake covered for 15 to 30 minutes in the preheated oven, or until the casserole bubbles.

Uncover for the last 5 minute to make topping crispy.

Sugar-Free, Gluten-Free Almond Cookies

These turned out  tasting like a cross between a Sandies shortbread cookie, a scone, and a biscotti. I'm fine with this combination.

Ingredients:

1/4 cup	Butter, softened
1/4 cup + 2 tbs	Splenda or Stevia
1	Whole egg
1/2 tsp	Vanilla extract
1/2 tsp	Almond extract
1/2 cup	Soy Flour
1/2 cup	Ground slivered almonds
1/4 tsp	Baking powder
1/8 tsp	Salt

Directions:

Crush slivered almonds until they are slightly ground up, but not powder.

Add ingredients together in a mixing bowl. Whip together thoroughly.

Transfer dough to a sheet of parchment or wax paper.

Make a cookie dough log about 1& 1/2 inch in diameter.

Let the cookie dough log chill in the refrigerator for about 30 minutes.

Grease a cookie sheet or prepare another piece of parchment paper.

Preheat oven to 375 ºF or 191ºC.

When the dough has chilled, slice 1/2 inch cookies off of the dough log. Place on the cookie sheet.

Bake for 8-13 minutes until just slightly brown.

EASY Chocolate Peanut Butter Pie

This is an easy recipe that tastes like a peanut butter cup in pie slice form. You may choose from Regular or Sugar-free versions.

Version 1 "Regular" with sugar

Ingredients:

Pie Crust (unbaked)

handful chocolate chips

1/2 cup cream cheese

1 teaspoon vanilla

1 teaspoon powdered sugar

1 cup peanut butter

1 box Jello (or off brand) cook & serve (not instant) Chocolate pudding/pie filling (requires 2 cups milk)

Optional topping: whipped cream

Directions:

Bake empty pie crust. Use a second pie tin to retain form.

While the pie crust is baking, whip cream cheese with vanilla and powdered sugar.

Prepare pudding/pie filling.

When the pie crust is light brown and baked remove from oven. While the crust is still warm, sprinkle a handful of chocolate chips into baked pie crust. The chips will melt and you can spread the chocolate about with a spatula.

Add the whipped cream cheese on top and spread with the chocolate. Do the same with the peanut butter.

Finally, add the chocolate pudding/pie filling on top.

Let pie chill in the refrigerator for at least an hour. Serve with whipped cream.

___________________________________________________________________

Version 2 Sugar-Free

Ingredients:

*Pie Crust (unbaked)

2 Baker's unsweetened chocolate squares

1/2 cup cream cheese

1 teaspoon vanilla

Splenda to taste

1 cup natural (no sugar added) peanut butter

1 box Sugar-Free Jello (or off brand) cook & serve (not instant) Chocolate pudding/pie filling (requires 2 cups milk)

Whipping cream

Directions:

Bake empty pie crust. Use a second pie tin to retain form.

While the pie crust is baking, whip cream cheese with vanilla and 1teaspoon Splenda.

Prepare pudding/pie filling. Add one and a 1/2 squares of baker's chocolate to the pudding.

When the pie crust is light brown and baked remove from oven.

Break apart and shave 1/2 of the one remaining Baker's chocolate square into the crust. The chocolate will melt and create a thin layer of chocolate on the crust.

Add the whipped cream cheese on top and spread with the chocolate. Do the same with the peanut butter.

Finally, add the chocolate pudding/pie filling on top.

Let pie chill in the refrigerator for at least an hour. Serve with whipped cream made from whipping cream.

*To make recipe Gluten/Wheat Free- make or use pie crust with alternative flour

Cinnamon Shortbread Cookies

I had a surplus of flour and sugar so I made these for my class.

Ingredients:

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup shortening, softened

1 1/2 cups white sugar

1 egg

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup water

ground cinnamon

honey

Cinnamon Imperials 

Directions:

1. Preheat oven to 375
2. Mix ingredients thoroughly

3. Make small balls out of the dough about 1 inch in diameter

4. Space them out evenly on a greased baking sheet

5. Make criss crosses with a fork

6. Smoosh a cinnamon imperial/ red hot candy in the middle of each cookie

7. Sprinkle a dusting of ground cinnamon on each cookie

8. Add a drop of honey to the center of each cookie

9. Bake for 8-10 minutes until slightly brown

Grilled Shrimp with Mango Salsa

With the help of my newly found bodega, Mexican Fruits, I made a fresh mango salsa to accompany the shrimp. While, I admit I got the shrimp at Safeway on "Five dollar Friday", There is a large selection of fresh seafood to be had at the Maine Ave Seafood Market in Southwest

Ingredients:

1lb Shrimp shelled and deveined
Salsa Valentina (to taste, 1 to 3 tablespoons depending on how spicy you like it)
vegetable oil (enough to coat the shrimp)
1 handful fresh oregano leaves cut
1 yellow to orange bell pepper
1/2 red onion

1 serrano pepper
1 tangerine
1 handful fresh cilantro
2-3 green onions chopped
2 roma tomatoes
1 yellow mango (also know as Mexican, honey, Philippine, or Champagne mangos)
1 large fresh garlic clove
1 teaspoon salt

Directions:

1. Let shrimp marinate in Salsa Valentina, oil and oregano while you prepare the Mango Salsa

2. Slice 1/2 of bell pepper and 1/2 red onion to be grilled with the shrimp

2. Liquify serrano, the juice from the tangerine, cilantro leaves, and green onions in a blender

3. Dice tomatoes, mango, the other bell pepper 1/2, garlic

4. Combine diced ingredients, blended mixture and salt in a bowl and let chill in the refrigerator while you grill the shrimp.

5. Grill shrimp, red onion and 1/2 of yellow pepper on the grill.

6. Serve grilled veggies and shrimp with Mango Salsa, Queso Fresco and tortilla chips or tostadas.

Enjoy!