I don’t know if it’s because of Crohn’s or if I would have been lactose intolerant any way, but my body just can’t handle dairy.
One of the things I want more than anything is to eat a bowl of ice cream and not worry about what will happen afterwards. If your like me then you know what I mean.
Well I’m happy to say I found some recipes and am delighted to share them with you today and all week long.
Don’t let the name fool you, this ice cream is gooood.
I found a basic recipe for this online and added my own flair to it plus well I thought I had an ingredient and had to improvise because I didn’t want to go back to the store for only one item. So I will post the recipe as it was originally with my own additions in the comments.
To begin with this recipe makes 1 quart of ice cream. My machine is 1 pint. The ice cream base can be saved in the refrigerator for at least 3 of days. Mine lasted for 2 whole days. Not because it went bad but because the ice cream was so good that I had to make more of it.
2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup organic agave syrup (you can use sugar or maple syrup as well)
1/4 teaspoon salt
2 tablespoons cornstarch (ok so I didn’t have cornstarch and was too lazy to go to the store for it so I used 2 tablespoons of cake flour)
1 1/2 teaspoons vanilla extract
I added a handful of coconut flakes to the mix. You can add any condiment that you like.
Click here to purchase an Ice Cream Maker from Amazon
A quick note:
At least 24 hours before you plan to churn the ice cream, put the ice cream machine’s bowl in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).
Now let’s make some ice cream.
So first you want to shake up the cans of coconut milk before opening them.
Pour 1/2 cup of coconut milk and set it aside for a minute.
Pour the remaining coconut milk into a saucepan along with the agave and salt and heat pan to medium – low heat for about 2 minutes. Never let this come to a boil.
Whisk the 2 tablespoons of cornstarch (or flour) in the 1/2 cup of coconut milk until totally dissolved.
Pour the whisked coconut milk into the warm coconut milk stirring gently.
Increase the heat to medium and cook for 6 – 8 minutes until base is thick enough to coat the back of a wooden spoon. Do not let this boil.
Pour the base into a bowl and let it cool on top of the counter until cool enough to put in the refrigerator for 2-4 hours. This can sit in the refrigerator for up to 3 days.
Follow your ice cream makers instructions on making the ice cream. I added a handful of shaved coconut flakes to my ice cream while churning.
Freeze ice cream for 4 hours until firm.
This is for those who still need dairy free but either don’t like coconut milk or cant or their system cant handle coconut milk.
I found this recipe on the minimalist baker website. Enjoy!
Use either one of these recipes and add your flare to it. Add fruits that are in season
What I love about Sorbets is that they are so refreshing and you can make them as dietary friendly as you’d like.
Here is one of my own recipes
2 pounds fresh Mango peeled and chopped
1 nub (1/2 inch) fresh Ginger grated
1 cup sugar
1 cup water
1 – 4 tablespoons lemon juice (and grated lemon rind)
Freeze ice cream maker base at least 24 hours in advance.
Prepare the mango. Peel, and cut into cubes. You’ll have around 4 to 5 cups of chopped mango.
Prepare a simple syrup combining the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer until sugar is completely dissolved in the water, about 5 minutes or so. Remove from the hear and cool.
Combine the fruit, grated ginger, and grated lemon rind with 1/2 cup of the simple syrup in a blender, food processor , or bowl if your using an immersion blender.
Blend until the fruit is completely liquefied.
Strain the juice through a fine mesh strainer to get out any fibrous solids.
Stir in 1 tablespoon lemon juice. Taste to make sure it isn’t too sweet or bland.
Chill the sorbet base at least 1 hour.
Churn the sorbet in your ice cream machine. This usually takes about 10 – 15 minutes.
Freeze for at least 4 hours until harden.
All I can say is Oh My Gosh this is so good.
After you’ve made this at home send me a comment and let me know what you thought of it.
I scream, you scream, We all can eat Ice Cream Again!!!!
Comment below your favorite ice cream recipes or if you try these add pictures and comments .
Easy Fried Baked Chicken
I know the name sounds funny, but trust me this chicken is so good.
Sometimes I feel like I’m the Bubba Gump of chicken. I could eat it roasted, baked, barbequed, nuggets… You get the picture right? The only issue I’ve ever had with cooking chicken is I like it fried as well but I hate to fry.
To solve my frying problem I decided to par cook my chicken by baking it first then frying it. This kept me from having to stand in front of the pan for too long and yay no oil popping on me.
Ok, you now know why I don’t like to fry. It’s all the oil popping. Ouch.
Watch this quick video I made to see how I made this delicious crunchy chicken.
If the video wasn’t enough to get your mouth watering maybe this is.
Comment below if you make this chicken. Definitely share with all of your friends and family.
Easy Fried Baked Chicken was mythings2do. Make it your thing 2 do too.
Mac and Cheese it’s wonderful as a take along for a party or picnic. It’s great for breakfast, lunch, and dinner. Oh yes, I love it for breakfast.
Most people I meet say that they don’t like the boxed powder cheese Mac and Cheese, but if they aren’t eating then who is?? Me that’s who.
Don’t get me wrong I loooooove making Baked Mac and Cheese and if I say so myself, I’m pretty damn good at it.. But I absolutely love the quick and ease of the boxed powdered mac and cheese and adding my spin on it.
So for all those who only will eat a homemade baked mac and cheese this first recipe is for you.
For everyone else keep readying. I’ve added my favorite twist to the boxed mac and cheese below.
I usually make this for a large crowd
Use the same recipe as above only instead of using a 9 X 13 pan put the Mac and Cheese mixture into a muffin pan and top with extra cheese. Bake in preheated 350 oven until bubbly.
These are just some of the ways I enjoy the boxed Mac and Cheese. Let me know below how you like to eat it or post your baked recipe to share with everyone.
Like everyone else, I’m celebrating the 4th of July with my love. I wanted to make sure that I still had a post for everyone. I’m sharing the Edible Center Piece for those who may have missed it or for that last minute dessert you want to make. Happy 4th of July Everyone!!!
While I’m not much for baking I couldn’t resist making this Cupcake Flower Pot Center Piece. Originally I was going to make this for my birthday but since my birthday and 4th of July are only a week apart why not just combine the two and make a 4th of July Edible Center Piece.
It’s so simple to make and by changing the color of the flower pot the shape of the styrofoam ball and color of frosting, you can make this for any occasion. For instance, Christmas use cone shaped styrofoam, or Easter, an egg-shaped styrofoam. Whatever the occasion make it your own.
This edible flowers cupcake centerpiece was made using mini cupcakes.
The recipe I used was a Chiffon cake recipe and makes these cupcakes so airy. The Italian Meringue Buttercream icing on top makes this a winning combination. You’ll tell yourself they’re so small I can eat more than one, two, and so on.. Don’t worry the recipe makes 72 mini cupcakes.
Flower pot any size or color
Styrofoam ball to fit in the flower pot (I used a 6-inch ball and it took 43 cupcakes to cover the ball)
Tooth pics to hold cupcakes in place
1 hr. Prep:30 min
Cook: 30 min
Recipe courtesy of Alton Brown, 2008
Makes about 4 1/2 cups of icing
Don’t let this happen to you.. use less than 2 tablespoons at a time.. Trust me.
If icing curdles, keep beating until smooth.
Separate icing into 2 bags. In one bag add as many drops of red food coloring you would like to get the color you want.
Once you have the cupcakes on the styrofoam ball where you ‘d like them, use the icing to decorate each cupcake. I know you wanted to Ice them first but trust me this way is best.
Now Enjoy your Edible Bouquet!!
Happy 4th Everyone!
June 28th was like any other day and at the same time, it was a day that will forever be remembered as the day that changed it all.
If you are a part of the LGBT community then you know that I’m talking about Stonewall. It was the night that those in the LGBT community said enough is enough.
I wish I could say that everything changed that night. Well in many ways everything did change, but it took many years of legally fighting to become recognized as people with the same rights as everyone who takes those right for granted.
This post is not to condemn anyone or to convince anyone. It is merely a post to celebrate.
Three years ago June 26, it became legal for a same-sex couple to legally marry in every state in the United States. I cried, I shouted for joy, I celebrated.
No, we didn’t run right out and get married. Tiffany has been my wife for years in my heart and more importantly, she’s been my spiritual wife for years. Just knowing that we have the choice to legally be married as well as spiritually is more than I ever expected to see happen in my lifetime.
The day we saw a young lesbian couple openly hold hands and kiss in public, I cried then too. I looked at Tiffany and said it’s because of us and those who came before us that this moment was even possible.
Why do we make such a big deal about pride?
For the same reasons, we celebrate Independence Day. We celebrate to honor those who struggled to have what we now have. To remind those who come after us where they came from. To let those who have been rejected know that we are their family who will openly love and accept them.
This year in my own hometown we had the First Annual Pride Celebration! I”m so proud of Fayetteville, NC and everyone who came out in support of this celebration!
Celebrate Pride because somewhere over the rainbow, dreams really do come true.
To read a previous post about Stonewall click here
I’ve had Crohn’s for 33 years. I’ve talked to my doctor in the past about juicing my foods but honestly the thought of drinking my food didn’t appeal to me.
Well I’ve decided to give it a try. Honestly I’m tired of feeling tired and in pain.
I’ve looked online and compared juicers and recipes. My girlfriend bought my juicer for Christmas. We decided while there are many juicers that look nice and compact, a juicer that separates the fibrous parts of the fruits and vegetables was what I needed.
Juicing is a great way to get lots of nutrition in your body at one time and in a very tasty way. Juicing is great for those who want to look and feel healthier. Juicing is also a natural way to decrease inflammation. Those of us who have digestive issues can appreciate not having to take extra pills to lower inflammation in our bodies.
I tried several recipes then decided to just make my own. The wonderful thing about this is if what you make doesn’t taste good, tweak your recipe and try it again.
After only a week of juicing I have noticed my pains have lessened tremendously. I’m sure I have to juice still a while longer to get that energy that I’m lacking.
Juicing can be used to both lose weight or help when needing to gain weight. I don’t have a problem losing weight. I’m just the opposite. Unless I’m in a lot of pain I will not make juice alone, I’ll drink it along with food.
Juicing will cost a lot in the beginning. After all you have to buy your initial supplies. But once you get started you’ll see that it really isn’t that expensive at all.
The first time I purchased my ingredients I was blown away by how much I spent. Obviously I wasn’t used to purchasing so many fresh and organic ingredients at one time. After doing this for a little while now I see that it doesn’t really cost that much at all.
The fruits and vegetables I choose both taste good to me and have anti-inflammatory benefits to them.
1. Flax seed
You can purchase this as an oil or seed. I purchased seed and used my grinder to make it into a powder to add to my smoothies
Check and make sure it has only one ingredient. For those who cannot have coconut water substitute 6-8oz of either plain or vanilla yogurt
I added this on those days that I was in too much pain to eat at all and wanted to get protein in my body
Here is a week and some change in recipes to get you started!
(from the recipe book that came with my juicer)
1 med Beet
6 Celery stalks
1 Green Apple
Add all ingredients to juicer, makes 2 servings
(from an online recipe)
1 Pineapple ( I found it more economical to purchase a frozen bag of pineapple chunks and use 1-2 cups in the blender)
1 3″ piece of turmeric root ( you can use 1/3 tsp of the ground turmeric)
1 Tablespoon Ground Cinnamon
Only juice those items that can go into the juicer like the cucumber and turmeric root. The Ground items and frozen items put in your blender with juice from juicer. Blend well till smooth.
(This is a recipe that I made)
1 med Beet
1 lg Apple
1″ Ginger or 1/2 tsp ground ginger
2 handfuls Spinach
6oz vanilla yogurt
juice spinach first then beet, apple and ginger. Add juice to blender with yogurt and blend well. Makes a great tasting smoothie.
I made this on a day that I wasn’t feeling so well
1 Celery stalk
1/2 Lime (peeled)
2 cups frozen Pineapple
1/3 ground Turmeric
1 scoop Protein Powder
1 cup Coconut water
Juice the first 3 items. Put juice and the rest of the items in blender. Blend well.
Another protein powder juice smoothie day. If you haven’t already made one I must tell you that the protein powder does add some thickness to the juice.
1 cup (bunch) Parsley
1 cup Kale
1 cup frozen mixed fruit ( I used strawberries, pineapple and mango)
1 cup Coconut water
1 scoop Protein Powder
Juice first 4 ingredients. Add juice and the rest of the ingredients to a blender and blend well.
I like to call this one my Really Red Juice
1 lg Beet or 2 small ones
1 small head Red Cabbage
1/3 tsp ground Turmeric
8 oz. Vanilla Yogurt
1/2 cup frozen Pineapple
Juice beet, cabbage, ginger, and apple. Add juice, turmeric, yogurt and pineapple to blender. Blend well. This is one of my favorite juice smoothies.
A quick light juice
1 lg Orange ( peeled)
1 Bunch Parsley
1 cup frozen Pineapple
1 cup Coconut water
1/3 tsp Turmeric
Juice first four ingredients. Add juice and last three ingredients to blender. Blend well. What I love about the frozen fruits is that they make my juices and smoothies nice and icy.
Today we are going orange with sweet potatoes!
1 med Sweet potato
1 Orange (peeled)
1 cup frozen mango
8oz. Vanilla Yogurt
1/2 tsp ground Ginger
Juice the sweet potato and the orange. Add juice, mango, yogurt and ginger to blender. Blend well
1 med Beet ( in case you haven noticed I love beets)
1 1/2 cups Baby Spinach
1 cup Mixed Frozen Fruit
6oz. Vanilla Yogurt
Juice first three ingredients. Add juice and last two ingredients to blender. Blend well
I found this after dinner Juice online. I like it for those days where an extra juice is just what I need.
2 cups Baby Spinach
1 cup Frozen Pineapple
Juice the spinach then add that juice and frozen pineapple to blender and blend well.
Click here for tips on controlling flare ups. Share some tips that have worked for you in the comment section.
Mmmm, tacos. I love tacos and I love that you can make just about any kind of taco you want.
Today we are having Shrimp Tacos with Broccoli Slaw Pico de Gallo. Tiffany just absolutely loves my Pico de Gallo. She will eat it on anything. So when I make it, I make a lot to last her for days to come. This day was no exception. The only difference was that I added an ingredient that I haven’t added before. Broccoli Slaw.
Have you tried broccoli slaw? Neither had we until I picked up a bag of it in the grocery store. A-maz-ing.
I wanted to make these shrimp tacos a bit lighter than I have in the past and I wanted to make the work a bit easier for me as well.
I didn’t time myself but I truly think I had dinner made and on the table in about 10 minutes. Oh, yea you read that right. Ten Minutes.
The only difference between my Shrimp Tacos with Broccoli Slaw Pico de Gallo and Tiffany’s shrimp tacos was the tortillas themselves. I love corn tortillas and she loves flour tortillas.
There are days that I’m in the mood to make everything from scratch. I’ve been known to make the pasta in a dish, make the butter and so forth. Today was not that day. I have made both corn tortillas and flour tortillas in the past. Yea, not today. The tortillas that you can buy in grocery stores taste awesome. lol.
I also saved some time by not making the broccoli slaw or the shrimp.
I know you know how time-consuming it is to peel, devein then cook shrimp to just perfect. I’m sorry, rather not sorry I just wasn’t in the mood for all of that today. So I took a little help from the store and bought already peeled, deveined, and cooked shrimp. To make them my own I added my own seasoning to them and warmed them up in the microwave. Yep, one minute and they were ready to go.
Ok, so you’re asking exactly what did I make myself then? Why the Pico De Gallo of course. I told you, Tiffany loves my Pico De Gallo so of course, I had to make that.
40-60 medium Shrimp, Peeled, deveined, and cooked.
Use your favorite taco seasonings and mix them with the Shrimp.
2 cups of Broccoli Slaw (found in the bag at the grocery store)
1 medium Onion minced
2 large Roma tomatoes seeded and chopped
I clove Garlic finely minced
The Juice of 1 med-large lemon, grate the rind and use it too
1 Jalapeno Pepper seeded and minced
1 bunch Cilantro chopped
Salt and Pepper to taste.
Your choice of flour or corn tortillas.
Mix it all in a large bowl. This makes more than enough for dinner and then some.
I may put Broccoli Slaw in my Pico de Gallo from now on. This is so crunchy and so so fresh.
Put the Shrimp in a bowl and stick them in the microwave. You just want to warm them up. And hey a bonus, after I warmed them up there was some shrimp juice at the bottom of the bowl. Yea I don’t know any other way of saying that than shrimp juice. No matter it’s good and I topped my tacos with it. Cook the tortillas however you like just make sure they are in fact cooked.
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You know those dinners that just taste better the next day as leftovers? That’s what this is. The Gochujang and wine really gets into the meat and, OMG, I can’t even tell you how good it tastes. Just writing this is making my mouth water… LOL.
If you haven’t tasted Gochujang let me introduce you. This is a Koren spice that is just phenomenal. I buy the mild Gochujang because honestly, I’m afraid that if I bought medium or hot that it would be too much for me. Gochujang is not an upfront in your mouth kind of heat, it’s a heat that comes in on the end and boy is it great. It’s a fermented hot pepper paste. I just want to put it on everything.
National Wine day is May 25th. And when I thought of what I wanted to do for that day, well, I came up with this.
Luscious pork made with Gochujang and wine taste as good if not better the day after it’s made.
This recipe was the simplest to make. You only need a few ingredients and a spoon or fork.
2pounds cubed Pork seasoned with s ,p, and g
Red Wine (any red wine that you love to drink)
Edamame (bought in the frozen section)
I love taking a pork shoulder and cut it up to make several different meals. Although it’s just the two of us, my wife and I. We love to buy in bulk .
Cook the cubed pork in a large dutch oven with a tablespoon or so of Olive oil until browned.
Add one or even better two really good size spoonfuls of Gochujang. Dont be afraid of it. You’ll love it. Trust me. I made this recipe with only once spoon a few weeks ago and it just wasn’t enough.
Stir the pork and Gochujang until well combined.
Now add the wine. How much you ask? Leave enough in the bottle to enjoy a glass or two. No seriously about half the bottle will do.
Let this braise on the stove top on low heat for 2 hours.
If you bought the frozen Edamame then about 6 minutes before serving your meal, add a cup of Edamame to the pot.
The Udon noodles only take 2 minutes to cook, so when your left with about 2-3 minutes before serving your meal add the Udon noodles.
Serve with a glass of wine and enjoy!
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Leave a comment below if you’ve tried this, if your going to try it, or just to say Hi!!
I love watching food shows competitions and when they have one where pizza throwers are on it, well that just delights me to no end. I watch them with dreams of being one myself.
Guess what? I’m not a pizza thrower. But in this video, I do make my own no yeast pizza crust for the first time ever.
Below the video are the written instructions so you too can make your own pizza dough..
In a bowl mix the first three ingredients together. Add the milk and olive oil. Form into ball. Knead the dough 10 times. Cover with a bowl and let it sit for 10 minutes.
In the video, I took this time to cook my chicken.
I used a leg quarter, cut off the leg and cooked it separately (you know just in case this pizza didn’t turn out well). I deboned the thigh and cut the chicken into small pieces. Season this with your fave seasonings. Now cook it.
*FYI- save the bones and such in a freezer bag for making stock later.
Once the pizza crust is ready, spread the crust with as much Alfredo sauce as you would like. Add the cooked chicken, crushed olives, and Parmesan cheese.
Put back into the oven until sauce is heated through. Serve and enjoy!
You don’t need an excuse to enjoy grilled cheese but since it’s National Grilled Cheese Day why not do it right with a Garlic Grilled Cheese Panini and Grilled Cheese Croutons for the tomato soup you’ll be making.
Watch my video below and fall in love with grilled cheese sandwiches all over again.
Post pics and or videos of your pets below..
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I love toasting my bread then making my sandwich. I love all types of jams, jelly’s, and spreads of all kinds. As for peanut butter I prefer the creamy and even sometimes the whipped kind.
Now for National Peanut Butter and Jelly Day I didn’t want to just make a sandwich and post it.. For those who are disappointed here you go.
I wanted to do something different for PB&J Day.
I made Thai Noodles with Peanut sauce and Grape Jelly BBQ sauce over short ribs.
1/4 cup of your favorite Barbeque Sauce
2 tablespoons Ketchup
1 teaspoon Minced Garlic
1 teaspoon Chili Lime Hot Sauce
2 tablespoons Molasses
2 teaspoons Worcestershire Sauce
2 cups Grape Jelly
salt and pepper to taste
In a med. size sauce pan mix all of the above ingredients. Cook on med heat until well warmed.
Heat oven to 350 and lay short ribs on a sheet pan. Pour half of the grape jelly bbq sauce over the ribs and cook until done, about 35-40 minutes.
In another sauce pan let’s make the peanut sauce for the noodles..
1/4 cup Honey
1/4 cup Peanut Butter of your choice. I used creamy peanut butter.
1/4 cup Soy Sauce
3 cloves Garlic minced
3 teaspoon ground Ginger
1 tablespoon Rice Wine Vinegar
1 tablespoon Sesame Oil
1 teaspoon Sriracha, optional
In another med. sized sauce pan mix all the above ingredients until everything is saucy. In a large post start the water for noodles. I used Fettuccini noodles. While the water is heating up add 2 cups of frozen mixed veggies. Once the water starts to boil add the noodles. Cook the noodles according to package directions. Don’t worry about the veggies they will continue to cook with the noodles. Once the noodles are done, drain the noodles and veggies being careful not to lose any of the veggies. Put everything back into the large pot you cooked the noodles in and pour the Peanut Butter Sauce over the noodles and veggies. Mix well.
Once the ribs are cooked pour the remaining Grape Jelly BBQ Sauce over the cooked ribs.. Serve and enjoy.
Thai noodles in Peanut Butter Sauce with Grape Jelly BBQ Sauce Short Ribs, This is my things 2 do,,, make it your things 2 do too.
Comment below if you tried this recipe. Post pics of your meal. I can’t wait to see them.
Why spend $20 per basket at department stores when you can go to the dollar store purchase what you know your children will enjoy for considerably less than that.
I love making things very personal for my grandchildren and in these baskets, I crocheted bunnies holding an egg. Each child gets a bunny in their favorite color holding a different color egg.
The directions for this adorable bunny is on a wonderful website. http://www.anisbee.canalblog.com Scroll down until you see Valentin. No worries when you see the instructions are written in French. There is an English translation as well.
I made this bunny holding a heart for my wife for Valentines Day. I got such a good response from her that I just had to make them holding eggs for the grandkids for Easter.
What I love the most about making my own baskets is that I can put in it what I know my grandchildren will love. For instance my granddaughters favorite color is rainbow. Can you even imagine? So for her, I made a rainbow bunny.
After you’ve filled the baskets with all the goodies you’ve bought (spending very little on them), wrap the whole thing up in basket bags. Again purchased at the dollar store. This makes the whole present look like the baskets purchased at the department store that cost so much.
Not counting the yarn for the bunnies because as you know a knitter or crocheter is never without yarn, I spent $20 for all 4 baskets. I can’t wait for them to see it all!!
Comment below or better yet post a picture of the baskets you’ve made for your little ones for Easter… Happy Easter everyone.
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This year I wanted to make and give Christmas presents to my family and friends.
This recipe and the others that are linked to this one can be made for any occasion. Today I’m using the 3 Steps For making Brown Sugar Lip Scrub for my neighbors and daughters for Christmas gifts.
Lip scrubs are not only sweet tasting they are great for your lips. They rub the dead cells off your lips making them smooth and kissable.
Watch my YouTube video for this blog Here While your there don’t forget to Subscribe to my channel.
So let’s get started.
1 part Honey
1 part Coconut oil
1 part Brown Sugar
Clear Empty Jars
Place all ingredients in a large bowl and mix well.
Spoon the Brown Sugar Lip Scrub mixture into clean well sanitized jars.
I used empty baby food jars that I cleaned out and them sanitized them by adding them into a pot of boiling water.
I keep my jar of Brown Sugar Lip Scrub on the bathroom counter and use it daily. I love how my lips feel after I use this scrub.
I taped ChapStick to the side of the jar as an added gift.