Monthly Archives: August 2018

Creamy Vanilla Pineapple Float: A Yummy Way to Beat the Heat!

Super easy and super creamy!

This summer I have been all about the cold drinks. It’s been steamy hot where I live, and I tend to wilt in the humid heat. If I step outside and my sunglasses fog up in seconds, that’s too humid for me! I like a nice dry heat. So, in order to beat the heat or at least exist with it, I tend to walk around carrying lots of bottles of cold ice water, eat a yummy green smoothie for dinner to cool down, and if I’m still overheated in the evening, this week’s recipe for a Creamy Vanilla Pineapple Float sure hits the spot!

This recipe is modified from one that my mother used to make when I was a child. And as a ice-cream based dessert float goes, it’s pretty healthy! Pineapple juice and powdered milk form most of the base of the float, so you’re getting lots of vitamins and calcium, and then it’s topped with a scoop of ice cream, the least healthiest but super delicious part.

I asked my mother where she got the original recipe from, and she actually doesn’t remember, but thinks it may have been from a magazine ad or so. I’m part of the generation that had an analog childhood but digital adolescence, so while I remember not having the internet of recipes at my fingertips, it still takes me a few seconds to grasp how different it must have been not to have instant access to recipes for everything available at all times. I wonder how my bebe-to-be’s life will be different from mine. Change is the only constant in life, I guess!

Speaking of change, you could easily change up this recipe. You could definitely make the ice cream yourself, if you wanted to cut out all preservatives and such. I have several no churn ice cream recipes on this blog, such as this one and this one. Just make the basic ice cream base (whipped cream and evaporated milk, plus an extract) and away you go! Or why not switch up the juices and extract and come up with your own creamy vanilla fruit juice float?

If you want to make this exact (and delicious!) one however, here’s the recipe!

 

5 from 1 vote
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Creamy Vanilla Pineapple Float

This creamy float is healthier than you'd expect, and sure hits the spot in the summertime!

Servings 1 serving

Ingredients

  • 1 cup pineapple juice
  • 1/4 c. milk powder
  • 3 drops vanilla extract (about 1/16 tsp.)
  • 1 squeeze fresh lemon juice
  • 1 scoop vanilla bean ice cream

Instructions

  1. Blend the first four ingredients together, until milk powder is completely dissolved. 

  2. Pour into a chilled glass, over ice, and top with a scoop of vanilla bean ice cream. 

  3. Sip and enjoy! 

 

I’ve been drinking this float quite often over the past few weeks. I keep telling myself that if I don’t serve it with a TON of ice cream, it’s really quite nutritious! And even ice cream contains calcium, so…bottoms up!

Next Post: Possibly Easy Cherry Crumble Bars, or my Fan Favourite Potato Salad recipe. Mmm…want to eat them both right now! 

Linking Up at Meal Plan Monday, Happiness is Homemade, as well as the Clever Chicks Blog Hop!

Mini Croissants Stuffed with Smashed Chickpea Salad and Baby Greens

Healthy and delicious equals winning!

I’ve mentioned before that I’m on a quest to add more vegetarian protein to my meals so that my bebe-to-be gets her protein needs met. One easy recipe that I make is called Smashed Chickpea Salad. There are various versions floating around the internet, but this is my version.

Reminiscent of a chicken or egg salad, this salad uses chickpeas both for the protein and because of the lovely texture. I used store-bought mayo in this recipe just because of the risk of salmonella in homemade mayo, but when not preggo, I definitely make my own mayonnaise. Homemade tastes heaps better than store-bought, and is super-easy to make.

Growing up I always loved the egg salad-stuffed croissants from a local café near my home, and one of the ways they made it so delicious was by adding in alfalfa sprouts. So, this recipe also uses alfalfa sprouts! I think it definitely adds to the flavour, so while you could definitely adapt the sandwich to meet whatever you have in your pantry, I think it’s worth it to buy some alfalfa sprouts. I also used baby lettuce, as that’s what I’ve been growing in my balcony garden. Oh, on a side note, interested in seeing what I’ve harvested from my balcony garden this week? Check this out!

This week’s balcony garden harvest!

But back to the recipe at hand: Smashed Chickpea Salad Stuffed Croissants! I recommend getting really good, super-buttery croissants for this recipe. It definitely adds to the mouth feel (so flaky!) and taste (so buttery!) and elevates a good sandwich to café quality.

As with all of my recipes, this one can be easily adapted! Like fresh parsley? Add some in instead of dried! Like celery? Add some finely chopped celery in! And of course, adjust the seasonings to your taste. Once you know the basics of any recipe, you can adapt it and make it your own! You could even make this vegan, by using vegan-aise or a similar vegan mayo.

But let’s get down to the nitty-gritty of this recipe!

 

5 from 2 votes
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SMASHED CHICKPEA SALAD STUFFED MINI CROISSANTS

This hearty sandwich is easily thrown together, and elevated to cafe quality by the use of alfalfa sprouts and extra-buttery croissants. Mini croissants make serving sizes a breeze!

Servings 4 people

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1/3 c. mayo
  • 1 tsp. garlic powder
  • 1 tsp. nutritional yeast
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried parsley (or fresh!)
  • 1/2 tsp. mustard powder
  • salt and pepper to taste
  • 8 mini croissants
  • 1/2 c. alfalfa sprouts
  • 16-20 baby lettuce leaves

Instructions

  1. Rinse and drain chickpeas. 

  2. Using a potato masher in a large bowl, smash about 2/3 of them. 

  3. Add in mayo and remaining ingredients, and stir.

  4. Let sit to let flavours develop, or use right away. 

  5. Slice mini-croissants in half length-wise. Layer baby lettuce and alfalfa sprouts on bottom half of croissants. 

  6. Top with smashed chickpea salad, and place top half of croissant on top. 

  7. Serve and enjoy!

 

I like to eat these stuffed croissants for lunch, but they’re equally good served as a light dinner, especially on hot summer nights. A fresh fruit salad as a side, and my taste buds and tummy are happy! And I know that I’m feeding my bebe-to-be some good nutrition!

Next Post: I’m going to share a childhood favourite with you, an easy Pineapple Float! Just typing it out and thinking about it makes my mouth water, so stay tuned! 

Linking Up at Meal Plan Monday and Happiness is Homemade! As well as Full Plate Thursday!

Pesto & Garden Veggie Couscous Salad, with BBQ’d Tofu or Chicken

A slight bbq tang, plus the crisp crunch of fresh veggies means this summer salad is delish!

I was looking at Instagram the other day, and came across a mention of Pesto Couscous. My mind was instantly intrigued. Could a recipe be that simple? Take some couscous and add in some pesto? The answer, my friends, is yes! Heated, it makes a great side dish. Add in some protein and a colourful veggie, and you’ve got yourself dinner! Or…turn it into a salad! That’s this week’s recipe: Pesto & Garden Veggie Couscous Salad!

With the summer heat upon us, I’ve been feeling particularly like serving cold salads as a main course. Adding in garden fresh veggies and some chunks of BBQ’d protein, and you’ve got yourself a hearty main dish that won’t keep you in a hot kitchen, and can easily be packed up for picnics or lunches.

I used corn, tomato, and cucumber in this dish, but you can add in whatever veggies you have growing in your garden or can purchase fresh at a local store. For the protein, I added in chunks of tofu marinated in BBQ sauce and then baked and cooled. You could use chicken — in fact, I’m sure my darling meat-a-tarian husband would have preferred it, but hey, she who holds the ladle rules the world! Or menu, at least.

Want to make this easy dish yourself? Let’s get to it!

 

5 from 1 vote
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PESTO & GARDEN VEGGIE COUSCOUS SALAD

This easy yet hearty summer salad uses pearl couscous tossed with pesto and garden fresh veggies, topped with chunks of bbq'd protein, to make a refreshing but hearty summer dish. 

Servings 4 people

Ingredients

  • 1 c. pearl couscous (uncooked)
  • 1 1/4 c. water
  • 2 heaping tbsp. pesto
  • 1 tomato, chopped
  • 1 pickling cucumber, chopped
  • 1 ear corn
  • 1/2 c. bbq'd protein (I used bbq'd tofu)

Instructions

  1. Boil pearl couscous in water for 10 minutes or until cooked to your taste (it's just like boiling pasta). Drain.

  2. Cook ear of corn (I cooked it for a few minutes in the microwave), and remove the niblets. 

  3. Add pesto to drained couscous and let cool. 

  4. When cool, add together pesto couscous, chopped tomato and cucumber, and corn niblets. 

  5. Stir, then top with chunks of bbq'd protein. 

  6. Chill to let flavours meld, and then serve. 

 

I strongly prefer to use pearl couscous in this salad, both for mouth feel and for presentation, but if regular couscous is all you have, you do you, boo. As with the veggies, it’s all about using what you’ve got! And what you’ve got with this dish, is a hands down hit for a potluck, work lunches, or dinner on a hot night. Even better is if you’re able to use pre-cooked protein, leftover from another meal, or even from a store-bought rotisserie chicken. Less cooking means less time in a hot kitchen and more time eating and socializing! And I’m all about the eating!

Next Post: Any requests? I’d give you my own version of fried green tomatoes, but I know many people have strong feelings on the subject. Maybe something with seasonal fruit? Mmm…fruit! I’m pretty sure fruit is my spirit animal. 

Linking Up at Meal Plan Monday, Happiness is Homemade, and Clever Chicks Bloghop! As well as Full Plate Thursday!