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.

Fudge Brownie Bread

Inspired by: Brownies

Note: Picture will be coming soon

If you love brownies, you will definitely love making brownies into bread.

Serves: Varies

1 box of Brownie mix
1 (11 oz.) Jar Fudge sauce
3 lg. eggs
1/3 c. vegetable oil

Directions:

1. In a medium-sized mixing bowl. Combine brownie mix, Eggs, Fudge and oil. Blend until fully incorporated. - (mixture should be smooth)

2. Pour into a well greased loaf pan, about 3/4 half way. Baking at a 350 degree oven for 45 minutes, or until cooked completely through. Check by sticking a tooth pick in the center, if it comes out clean. Fudge Brownie Bread is done.

3. Remove from the oven and allow to cool, before slicing. Once completely cooled slice and serve with whatever you want.

Food News Flash...... Food Recall

http://www.fda.gov/Safety/Recalls/ucm501248.htm


Living Better Cafe want to keep you in the know of, food that just recently appeared into the news, as this just came to my ear's today. So, I want to share it among you all. this is coming straight to you from " FDA ", without any adaption added to this news. I am about helping you stay safe. So, please click on this link and continue to read, and don't forget to pass this on to your family/ friends as well. It's all about caring for the one's you love.

Know your food before taking the first bite!

Katrina Smith, (Creator/ Administrator)

Money Saving tip Tuesday

Welcome to another edition of Money Saving tips.

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 Second edition of money-saving tips for this April 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.

Soft boiled egg salad Sandwich w/ Raspberry dressing

Serves: 1

2 eggs
1 c. water
1 tsp. course Himalayan salt
Raspberry dressing
Arugula- (garnish)

Directions:

1. Fill sauce pan with 2 c. water and salt. placing it over high heat.
allowing the water come to a boil.

2. Lowering the heat and let water reduce down to a rapid simmer.

3. Slowly lower the egg's into the water one at a time.

4. Allow to cook for 7 -8 minutes

5. Run under cold water for 30- 60 seconds.

6. Using a fork mash egg's, adding pepper and raspberry dressing. Mix until completely incorporated.

Hot out of the oven.... Benefits of Kombucha

*Note:Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news, that you're going to love. That no other blog source will ever take you close into the story. I say more good reasons to love L.B.C, not only are you revising original recipes. Your saving money while eating the way you want in a healthier way.


Welcome to Hot Out Of The Oven food news, I have yet another edition of food news coming straight from no other source but, Living Better Cafe of course. As you have read through many editions of (H.O.T.O), since I have started this food news addition. You have become wiser about what you buy,and place into your mouth. While I am very happy to continue to keep "Hot of the oven" going as much as you keep enjoy reading it every Monday. In this Third May edition.


I Katrina Smith,the creator of Living Better Cafe, and Living Better Cafe Presents..... Coffee Talk. Will be bring you a Video on Kombucha from Youtube by "Healthy You TV Show".

Cheesecake Pancakes

Adapted from: http://www.tablespoon.com/recipes/cheesecake-pancakes/672ed800-d7c4-4a3b-b151-656ff21c87f8

When it comes to having Breakfast I am no shy cat. Stack my plate with four pancake's and pour the syrup over them. Yes! I love waking up to having Breakfast. Especially, Pancakes.

Serves: 5

1 pkg. (8 oz.) cream cheese, leave out at room temperature
2 c. Pancake mix
1/2 c. Vanilla wafer, crushed
1/4 c. Organic Pure Sugar
1 c. Milk
2 lg. Eggs


Directions:

1. Slice cream cheese into four lengthwise pieces, laying each piece of cream cheese on a cookie sheet: cover and place into freezer for eight hours.

2. using non-stick cooking spray, spray the griddle pan; and place over medium heat.

3. Cut cream cheese into bite- sized pieces; set along the side. In a large sized mixing bowl, blend pancake mix, vanilla wafers, sugar, milk and eggs with a wire whisk until Incorporated. Stir in the cream cheese.

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.