Asian potato Salad

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Adapted from: http://allrecipes.com/recipe/84408/asian-potato-salad/

Serves: 4

1-1/4 slices bacon, crisply cooked and crumbled
2 new red potatoes
1/4 c. and 3 Tbsp. mayonnaise (you can use vegannaise)
1/4 tsp.sugar 1 tsp. soy sauce
1/4 tsp. sesame oil
1/8 tsp. Course Himalayan salt
1/4 c. chopped bok choy
3/8 c. red bell pepper, seeded and diced
2 Tbsp. and 2 tsp. toasted sesame seed
2 Tbsp. and 2 tsp. chopped green onion
1 Tbsp. and 1 tsp. chopped fresh cilantro

Directions

1. In a large dutch oven skillet, Place bacon, and Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

2. In a large pot of seasoned water to a boil. place potatoes in the pot, and cook until veggies become tender. but, still firm, for about 15 minutes. Drain, cool, and chop into chunks.

3. Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Blend well. Refrigerate until cold for the flavors to come together.

Aloe Vera Water

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* Please consider reading what secret ingredient fix has to offer because Living Better Cafe Presents...Coffee Talk cares so much about you!

Living Better Cafe Presents...Coffee Talk wants to welcome you to, secret ingredient fix where every Thursday of the week there will be a secret ingredient fix recipe post, waiting to serve you, and Living Better Cafe Presents...Coffee Talk says: The secret is finally out of the bag, and you're going to enjoy every last swallow.

Today Living Better Cafe Presents...Coffee Talk is coming to bring you a recipe that, you never knew existed by revealing the Top secret ingredient, and Living Better Cafe Presents...Coffee Talk knows you are going to enjoy every secret that has been revealed.

Serves: 8

1 large Aloe vera leaf
1 orange, squeezed
2 c. seltzer water, or filtered water

1. You want to rinse and chop the aloe in half. Slicing the skin completely off the curved side of the leaf, exposing the gooey inner Then, working the knife back and forth, cut the aloe off the bottom of the leaf, moving from one end to the other.

2. Cutting the aloe into smaller pieces and insert it into a blender along with 2 c. water and juice from an orange. Blend on medium-low speed for 30-45 seconds.

3. Pour the aloe juice from the blender straight into a plastic or glass pitcher.

4. Bottle the aloe juice in a plastic or glass pitcher with a lid.

The Ben-a-fact:

What are the benefits of drinking aloe vera water? here are simple eight facts about drinking aloe vera water, or juice.

1. Alkalinity

Drinking aloe helps keep your body balanced, as it also helps you from getting sick.

2. Hydration

Drinking aloe helps major organs in the body. Like, Kidneys, Liver and Blood as it detox's the system.

3. Liver function

we have covered that in step 2. As drinking aloe is a great way to keep your liver healthy.

4. Constipation

Drinking aloe helps keep you regular.

5. Looking for beautiful skin

Drinking aloe helps hydrate you inside and out. Which helps if you suffer from dermatitis or psoriasis.

6. Nutritious boost

Aloe carries a lot of good sources of vitamins. Like, B, C, and E with a ton of other good vitamins. you name it, it's in there.

7. Heartburn

Do you have heartburn and looking to get rid of it? drink a cup of aloe.

8. Digestion

If you have IBS, Drinking aloe will help decrease irritation of your stomach lining. So, drinking aloe is great for you in so many ways. Go ahead and drink it up!

Raisin and Spice Muffins

* Please consider reading what Living Better Café has in store for you.
Living Better Café wants to welcome you to, Breakfast Lounge, were every Sunday of the week there will be a breakfast recipe post. What better way to start your day? Why of course with a healthy fix of breakfast. Plus what better way to have it served to you? Lets make that Living Better Style.

Serves: Varies

Living Better Café, has taken your favorite breakfast "Raisin and Spice Oatmeal" and turn it to Raisin and Spice Muffins. Why of course, you can always omit any ingredient in this recipe, if you have in allergies, or whatever the case maybe. Therefore, Enjoy this Yummy Breakfast.

* Picture will be coming soon near you.

1 1/2 c. Almond Flour
1/4 c. Raisins
2 tsp. Baking Powder
1/4 tsp. Course Himalayan Salt
1/4 tsp. Ground Cinnamon
1/2 c. Almond Milk
2 Egg Whites
1/2 c. Tapioca Flour

Direction:

1. Preheat your oven to 400. Mix together Almond Flour, Almond Milk.

2. In a separate mixing bowl, combine together Tapioca Flour, Raisins, Baking powder, Salt, Cinnamon, and Egg Whites.

3. Combine both wet and dry ingredients together, until completely moistened.

4. Fill up the muffin tin pan with mixture.

5. Place in the oven for 14-18 minutes, or until tested with a tooth pick, and it comes out clean.

French Monster Fries

Where did French Monster Fries come from, Living Better Cafe Presents...Coffee Talk figured that, Kids love French Fries. But, Kids Hate eating Carrots. Especially, the creator of Living Better Cafe Presents...Coffee Talk does. So, why not disguise them into the potatoes to make your little tots eat their veggies.

Serves: 6

Adapted from: https://www.bettycrocker.com/…/46cd1fc0-b1d1-4491-91c9-d61b…

3 c. water
2 pouches of mashed potatoes
2 lbs carrots, peeled and cooked carrots * Leftover carrots would work perfect for this recipe.
3 c. vegetable oil *I would recommend using olive oil, over the vegetable oil because vegetable oil ingredients are Soybean based, and if your child is allergic to soy, the healthier version would be Olive oil.

Directions:

1. In a 2 quarts sauce pan, heat water and allow to come to a boil. Turn the heat off and add in the potatoes and carrots (Make sure to mash the carrots before adding them into the mashed potatoes), then mix to blend together.

2. Place mixture on a 13x9 baking sheet. Smoothing out the mixture with a wooden or plastic spatula. Place the mixture into the freezer for about 1 hour or until the mixture is frozen.

3. Remove from the freezer, and cut using a kiddie fun-size cookie cutter. Place the mixture back into the freezer, so the mixture do not become hard to work with.

4. In a dutch oven fryer, heat the oil over medium high heat, the temp. such be at 350.

5. Remove mixture from the freezer, and place into the fryer.(You want to make sure that, when cooking that you're not over crowding the pan) Cook until the mixture is golden brown.

Vegetarian Stromboli

Adapted from: http://www.pipandebby.com/pip-ebby/2010/12/18/veggie-cheese-stromboli.html

Serves: 12

1/2 c. pitted kalamata or black olives
1/2 c. fresh chopped Basil
8-10 sun-dried tomato halves, packed in oil
1 Tbsp. oil from the sun-dried tomato jar
1 lb pizza dough
12-15 slices provolone cheese
10-oz. box frozen chopped spinach, thawed and squeezed to drain excess water
12-oz. bottle roasted peppers, drained, patted dry and cut into strips
1 egg, lightly beaten

Direction:

1. Preheat oven to 400 degrees F. place a silicon baking mat on the baking sheet, and spray light with cooking spray. * what a perfect time to use the, Garlic Tomato Basil cooking spray.

2. Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.

3. You want to coat your work space (the kitchen counter) lightly with flour and the rolling pin; rolling the dough into a 14x10-inch rectangle. Spread with olive mixture, leaving about a 1-inch border around the dough edges on both sides. Top mixture with overlapping slices of cheese; add in the spinach in an even layer. Finally, add the pepper strips and basil in a single layer, long sides parallel to the long sides of the dough rectangle.

4. Folding 1 inch of the dough over the filling on the shorter side of the rectangle. Fold the long ends over the filling, pinching the dough together at each corners. Roll the dough, beginning at one of the long ends, as tightly as you possible can get it. Before roll is done, brush the border lightly with egg and pinch to seal the seam.

5. Transfer the roll, seam side down, onto a prepared baking sheet and brush with the egg. Bake in the oven for 30 minutes, until the bread is golden and hollow when tapped on.

6. Loosen the bottom of stromboli from the silicon mat with a spatula; transferring to a cutting board and allow to cool.

Veggie Burger

Go Vegan: Veggie Burger

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Spring season. And Living Better Cafe know's your taste bud's will be sing a Veggie tone. So, Katrina hope's you enjoy this recipe down below.

Adapted from: http://www.food.com/recipe/tvp-veggie-burgers-295505?mode=us&st=true&scaleto=5

Serves: 5

1 1⁄8 c. textured vegetable protein (dehydrated soy)
7⁄8 c. boiling water
1 2⁄3 Tbsp. ketchup
7⁄8 to taste Worcestershire sauce
7⁄8 to taste soy sauce
1⁄2 tsp. Coarse Himalayan salt
1/2 tsp. marjoram
7⁄8 tsp. oregano
7⁄8 Tbsp. parsley flakes
1⁄4 c. grated carrot
1/4 c. green peas
1⁄4c. finely chopped celery
1⁄4c. finely chopped red onion
2 1⁄2 finely chopped garlic cloves
1⁄2 c. chopped fresh basil
1⁄3 c. flour

Directions:

1. Stir Soy protein into the boiling water in a medium-size mixing bowl.

2. Add 2 tsp. each of Ketchup, Worcestershire and soy sauce. Mix in salt and herbs and spices.

3. Allow to stand for about ten minutes, or more.

4. Cook the carrots, celery, onion, garlic, peas in a little bit of  oil in a Dutch oven skillet, until veggies are completely soft.

5. Blend the veggies into the soy protein, and add flour slowly to the mixture until it begins to hold it's own shape.

6. Shape into 1/2- in patties.

7. Place into a Dutch oven fry pan with (your chose of oil), and allow to cook until the sides become hard and dark.

Tater Tots

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Living Better Café is back and what better way, to celebrate a long wait. Are you crazy in love with Potatoes? Like the creator of L.B.C is crazy for potatoes. Yes She is crazy about Potatoes. Katrina Said, Did someone say... Tater Tots? or am I going crazy for real? Just joking or maybe not. It's Tater Tots on the menu, and they are very inexpensive to make to. What better way to come back, and have everyone tastes buds singing.

Tater Tots

Adapted from: https://thechicsite.com/2013/10/29/mashed-potato-tater-tots/

Serves: 3 dozens

1 1/2 c. mashed potatoes, cold (you can use either homemade mashed potatoes, or  boxes mashed potatoes) * I prefer homemade mashed potatoes better.
1 large eggs
1/4 cup all-purpose flour
1 1/2 c.  Scallions
Panko Bread Crumbs

Directions:

1. In a large mixing bowl, blend together mashed potato, eggs, Scallions and flour. Stir until mixture is incorporated.

2. Using an ice cream scooper, scoop cold mashed potatoes into bread crumbs.

3. Roll the potatoes in the bread crumbs until completely covered.

4. Using your fingers form the potatoes into a small log.

5. In a large Dutch oven skillet pan added 1/2 inch of oil. Heat the oil until it gets good in hot. You want to cook the tater tots in batches. Turning the tater tots about 20-30 seconds to cook completely.

6. Transfer to a plate lined with paper towel to drain excess oil. Season with Himalayan salt and serve with Ketchup, or Barbecue sauce.

Living Better Café corner:

You can always substitute ingredients, if you are allergic or just prefer to not add it into the recipe.

Sweet California Tuna Sandwich

This sandwich has become my mother's favorite, and I know it will become your too. I "Guarantee" you will never go back to, your Old way of making Tuna Sandwiches because the sweet taste of dried cranberries has taken over.

Serves: 2

2 can's Tuna (I prefer tuna in water)
1 celery stalk, cleaned and chopped fine
1-2 c. Dried cranberries
1-2 Tbsp. Mustard
1-2 Tbsp. Mayonnaise or Vegannaise
Dash of Black pepper
Dash of Dillweed
Dash of Cayenne Pepper

Direction:

1. Drain the tuna and add it into, a medium-sized mixing bowl breaking it up with a fork.

2. Add in the chopped celery, cranberries, Mustard, Mayo, and seasoning.

3. Blend it all together, and "BAM" Sweet California Tuna is yours to devour.

Living Better Cafe says don't go anywhere yet because did you know that, you can make Sweet California Tuna into a Sweet California Tuna salad. Yes, you heard me right, I Katrina said S.C.T.S (Sweet. California. Tuna. Salad). All you just need is pasta and you have created something old into something new.

Garlic grilled Cheese

Go Vegan

Note: Sorry I Katrina Smith have gotten thee days mixed up. Therefore, Living Better Cafe will post your Vegan recipe today.

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

If you love grilled cheese, then your in for a treat with this recipe.

Note: Picture will be coming near you. So, be on the look out.

Serves: 2

4 slices of bread
4 cloves of garlic
4 slices of vegan cheese ( you can also use regular cheese, if you are not vegan)

Directions:

1. Place the slice of bread into, the toaster, or oven until it becomes slightly toasted.

2. Once toast is removed from the toaster, or oven. take the garlic and rub it on both sides, of the bread.

3. Place the slice of cheese onto the bread, and place the bread back into the oven. just until the cheese melts .(Note: I do not recommend you to, use your toaster at this point.)

The Unexpected B.L.T Salad

Breakfast Lounge

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Breakfast Lounge were every Sunday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Living Better Cafe and Katrina Smith, want to serve you a breakfast salad you never thought would be possible. So, if you have heard of a B.L.T salad before. Why not take it even further, let's basically adapted the original B.L.T and add a twist to it by adding in,a few more ingredients. Like, Egg's,bell pepper's and feta cheese. It's beginning to sound good already.

Serves: 4

1 head of lettuce's
11 lb. bacon (you can use vegetarian bacon)
1 1/4 large tomatoes, chopped
1 c. Feta cheese, crumbled
2 lg. eggs
1 bell pepper, seeded and chopped (color of your choice)

Directions:

1. Place bacon in a large, dutch oven skillet. Cook over medium high heat, turning the bacon until evenly colored on both sides. Drain, crumb and set aside.

2. In a small-size sauce pan cover eggs, with cold water and bring to a boil, partially covered with lid. lowering down the heat to low and cook eggs, covered completely, 10 minutes.

3. Blend together lettuce,tomatoes,slice and chopped eggs, bell peppers, with crumbled Feta cheese. topping it off with croutons-Optional.

Bloomin onion

Universal Fair:

Adapted from: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-bloomin-onion-recipe.html

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Universal Fair were every Wednesday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.


Serves: 4

Why spend more money going out to, Outback steak house when you can simply enjoy the taste of, Bloomin Onion in the comfort of your own home.

*Note: you can also use Mayonnaise, that is if you prefer.

Sauce:

2 Tbsp. Vegannnaise
2 Tbsp. sour cream
1 1/2 tsp. ketchup
1/2 tsp. Worcestershire sauce
1 Tbsp. drained horseradish
1/4 tsp. paprika
Pinch of cayenne pepper
Course Himalayan salt and freshly ground black pepper

Blooming Onion:

1 lg. sweet onion, such as Vidalia (about 1 pound)
2 1/2 c. all-purpose flour
1 tsp. cayenne pepper
2 Tbsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/2 tsp. Cajun seasoning
Freshly ground black pepper
2 lg. eggs
1 c. milk
1 gallon vegetable oil
Course Himalayan salt

Directions:

Blend together all of the dip ingredients in small to medium size mixing bowl, cover and refrigerate.

Slice the onion . Whisk in the flour, cayenne, paprika, thyme, oregano, cumin, Cajun seasoning and 1/2 teaspoon black pepper in a bowl. In a small dept bowl, whisk in the eggs, milk and 1 cup water.

Place the onion in a separate mixing bowl, cut-side up, and pour all of the flour mixture over top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is Completely coated, especially between the "petals." Lift the onion by the core, turning over and pat off the excess flour; reserve the bowl of flour.

Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if needed). Remove and let the excess egg drip off, then repeat the flouring process. Allow the onion to chill in the refrigerate,while the oil heats up.

Heat the oil in a large Dutch oven pot over medium-high heat until a deep-fry thermometer reaches 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Allow the onion to fry for about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Making the Bloomin' Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. beginning at 1/2 inch from the root, making a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have about 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces away from each other.

No bake Pumpkin Pie

Go Vegan: No bake Pumpkin Pie

* Please consider reading what Living Better Cafe has in store, for you.

Living Better Cafe wants to, welcome you to Go Vegan were every Saturday throughout this Fall season. And Living Better Cafe know's your taste bud's will be sing a fair festival tone. So, Katrina hope's you enjoy this recipe down below.

Serves: 8

2 (15 oz.) cans pumpkin puree
1/2 c. organic coconut oil
8 dates
1/4 c. organic maple syrup
4 tsp. ground cinnamon
1 tsp. organic ground nutmeg
1 tsp. organic ground ginger
1/8 tsp. organic ground cloves
2 tsp. Vanilla extract

Directions:

1. In a medium-size mixing bowl combine all, the ingredients together.

2. Once all the ingredient have come together, pour into pre made pie crust and place into the refrigerator, for about 2-3 hour until firm.

Kale Pie

Go Vegan

Adapted from: http://thecolorfulkitchen.com/2014/03/27/savory-kale-pie/

(Inspired by: Spinach Pie)

When I was thinking of this creation, I was thinking of one of my favorite dishes and that happens to be Spinach Pie. Why you can still enjoy the taste of Kale Pie without the Dairy.- Katrina Smith

Serves: 2 large, or 4 small servings

* Note: You can create your own crust, or follow the recipe down below.

Crust:

3/4 c. Gluten Free all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup coconut oil
Juice of half a Lime
1 tbs. vegan margarine
1 tbs. non-dairy milk
dash of Course Himalayan salt

Filling:

1 tsp. coconut oil
1/2 onion, diced
1/2 bell pepper, sliced
2 cloves garlic,
3 cups chopped kale
1 Tbsp. tamari (Optional)
dash of salt and pepper


Directions:

*Note: If you have chosen to make the crust within this recipe, do follow the Directions below.

1. Place all the ingredients together in a bowl, and set aside.

2. Preheat oven to 350.

3. In a medium-sizes pan heat oil, at a medium-high heat. Add in the Onions,Garlic and Peppers. Allow to saute until translucent. You want to bring down the heat, add in Kale,Salt and pepper and stir until Kale is good and wilted.

4. place parchment paper, or silicone baking mat, onto the baking sheet. Roll out the dough using a rolling pin to flatten down the dough into a huge circle onto the baking sheet, about 1/4" thick.

5. Spread on the Kale mixture over the dough. fold edges in over the kale mixture, using your hands to pinch edges.

*Note: Baking time does vary depending on your location.

6. Bake for about 25 minutes, and serve.

Chocolate-Coconut Oatmeal

This Breakfast of Champions will pack a powerful punch. The benefits of Chocolate. Which helps lower your blood pressure, and your "bad" LDL cholesterol levels. As the Benefit of Coconut helps, boost brain functioning and lower "bad" LDL cholesterol as well. Therefore, No wonder why Chocolate and Coconut work so well together.

Serves: 4- 6

1 Tbsp. Margarine
1 c. steel cut oats
1 c. Milk* (Dairy-free)
1 c. Shredded coconut
1 c. Cocoa powder
3 Tbsp. Pure cane sugar
1/2 tsp. Course Himalayan salt

Directions:

1. In a medium-sized saucepan, combine steel-cut oats and Milk, and bring to a boil. Immediately reduce heat to medium. Cover and simmer for 25 to 30 minutes or until the oats are just tender and the liquid is nearly absorbed. Add and stir in the Coconut and cocoa powder. Remove the saucepan from heat and let stand, covered for 5 minutes before serving.

Chocolate Fruit Salad Pizza

Adapted from: http://allrecipes.com/recipe/12618/fruit-pizza-ii/

No! this is not made by, your fast food Pizza place. This Pizza is made with a cookie dough crust, cream cheese filling and fruit topping. Why it's even perfect for a cool after dinner dessert.

Serves: 5

5/8 (18oz.) pkg. Chocolate Chip cookie dough
5/8 (8oz.) pkg. Cream cheese, softened
5/8 (8oz.) container Whipped cream
1 1/4 c. Strawberries, Cleaned, hulled and sliced
1 1/4 c. Banana's, sliced* (Read Note)
1 1/4 c. Kiwi, sliced
1 1/4 c. Cherries, Pitted
1 1/4 c. Mandarin oranges
1 1/4 c. Raisins

Directions:

1. Preheat oven to 350 degree. Slice cookie dough and arrange onto a greased pizza pan, overlapping edges. you want to press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

2. In a large mixing bowl, add cream cheese, then you want to fold in the whipped cream. Spread over the crust. Place into the refrigerator until chilled.

3. Once pizza crust is chilled, start arranging the fruit in a circular fashion working outwardly toward the middle.

*Note:

Dip Bananas into a bowl with 1 Tbsp. 3/4 tsp. lemon juice. The acid within the lemon juice stops the banana's, from turning brown.

Money Saving Tip Tuesday

In this edition I will be sharing some cool tips that won't break your bank, and will keep you smiling from ear to ear all the time.
Once again thank you for sticking around for, this Fourth edition of money-saving tips for this May edition. I will be bring you different money-saving tip's daily on saving cash in your wallet, every Tuesday.

This week on money-saving tip's Living Better Cafe wants to, help you save more cash in your wallet than ever before. This week I will be giving you a Money saving recipe, yes! making delicious meals within side the comfort of your home, or wherever you maybe can also save "YOU" Money!

Yes, once again I am bring you an inexpensive recipe that, I know will keep you and you're wallet happy. I just want to share with you that it, really all depends on where you shop for all the ingredients.

Rosemary-Garlic Cornmeal mush

Living Better Cafe give this recipe the "GOLDEN STAR", as you can taste both the rosemary and garlic.Which both has great benefits, for your health.

Serves: 2

1/2 c. Cornmeal
1 Tbsp. minced garlic
1/8 tsp. course Himalayan salt
1 1/2 c.- 2 Tbsp. Milk
1 tsp. Fresh rosemary

Directions:

1. Mix together cornmeal, Milk and salt. with Rosemary and garlic into a medium saucepan. cooking over medium-low heat, stirring frequently, just until the mixture becomes thick. Allowing to cook for about 5 to 7 minutes.

Banana- chocolate Corn meal mush

This is another cornmeal mush recipe, you can serve up for Breakfast. As it will give you a great Iron boost because of the cocoa. While give you a good source of potassium, which you will get from the banana.

Serves: 2

1/2 c. Cornmeal
1/4 c. Cocoa powder
1 c. Milk
1/2 tsp. Vanilla extract
1 lg. Banana, mashed
2 1/2 Tbsp. Organic Pure Sugar

Directions:

1. whisking together Milk, Sugar, cocoa powder and vanilla in a medium-sized saucepan over medium-low heat, until the sugar has dissipated; Bring the mixture to a simmer.

2. Stir in the Banana and the cornmeal into the milk mixture; keeping the temperature on simmer until cornmeal becomes thick, and the banana is broken up somewhat, giving about 5 minutes.

Chocolate- Peanut Butter- Banana Ice Cream

Like they say, You scream we all scream for, "ICE CREAM"!. This Ice cream is non- dairy free, and it taste like Reese Butter Cups, with a hint of Banana. Now who would of Dunkin it? I know right, why not give it a go.

Serves: 1

1 c. Soy Milk
2 tsp. Vanilla extract
1 Tbsp.- 1 tsp. sugar
1 Tbsp. Cocoa powder
1 Tbsp. Peanut Butter
1 Banana

Directions:

1. In a medium- sized mixing bowl, or blender, add milk, banana, cocoa powder, sugar, vanilla and peanut butter. Mash the banana, and mix until every ingredient is incorporated (you will still see some banana chunk pieces. And that okay) allow to chill in the freezer until chill.

2. Place into freezer for 30- 60 minutes.

Asian Alfredo

Adapted from: https://www.pamperedchef.com/recipe/Main+Dishes/Asian/Asian+Vegetable+Alfredo/48087


Serves: 4

8 oz. uncooked gluten free noodles
2 c. shredded Carrots
2 c. Bok Choy, Chopped
1 medium bell pepper
2 c. snow peas, trimmed
8 oz. fresh shittake mushrooms- optional* if you do not like them.
4 scallions with tops, divided
4 Garlic cloves, minced
1 Tbsp. fresh ginger, grated
2 cans coconut milk
2 Tbsp.lemon grass paste
1/3 c. cashew halves
1/2 c. fresh loosely packed cilantro, chopped

Directions:

1. following the directions on the back of the package; drain and set a long the side. simultaneously, thinly cut snow peas and bell pepper and set a long the side. Thinly cut shiitake mushrooms and scallions, removing both colors away from each other.

2. Spray a medium sized skillet pan with non- stick cooking spray.
Add in the mushrooms, onion bottoms, minced garlic and ginger; allow to cook and stir over medium heat for 2- 3 minutes or until the mushrooms are tender.Add in coconut milk and lemon grass paste, cook uncover for about 3-4 minutes or until the mixture come to a complete simmer, stirring occasionally.

3. Stir in the Pasta, peas, carrots, Bok choy and bell pepper. cook Uncovered for 2- 3 minutes or until mixture comes to a simmer, stirring occasionally.Remove from heat and add scallions, cashews, cilantro.

Asian Veggie-Fruit Slaw

Serves: 5

3/8 Shredded Carrots
1/2 Small head cabbage, Cored and shredded
1/2 Bean Sprouts
1/2 Bell Pepper, cut into 1/4 strips
1/4 tsp. Fresh Dill, chopped
1/2 Gala Apple, Cored and Chopped
1/2 Orange, slice and chopped

Sweet & Sour Dressing

3 Tbsp. - 2 1/4 tsp. Tamari sauce
2 Tbsp. -1 1/2 tsp. Vegetable Oil
3 Tbsp. - 2 1/4 tsp. Freshly squeezed Orange
1/8 tsp. Cayenne Pepper
1 3/4 tsp. minced ginger



Directions:

1. In a medium sized mixing bowl, blend together Carrots, Apples, Cabbage, Sprouts, Pepper, Dill and Orange. Toss until incorporated well.

Dressing Directions:

1. In a small to medium size bowl, Combine Tamari sauce, Oil, Orange Juice, pepper and ginger. shake until flavors become merry. Pour into a air tight container.