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Another Smoothie: Creamy (non-dairy) Berry Smoothie

I know you all are thinking, “damn, these girls make a lot of smoothies.” But when you get stuck on an idea, you look to alter it and make it better. I’m straight up lactose-intolerant but I love a creamy smoothie! A quick scout to the supermarket and I found some lifesaving products:

  • I took some frozen mixed berry (blueberries, strawberries, blackberries, and raspberries) Your fruit choice is up to you though.
  • Scoop a couple scoops of this Coconut Milk ice cream. There is no dairy, soy, or artificial sweetners. Straight up organic goodness!
  • Pour some almond milk over the ingredients in the blender.
  • Blend til really smooth.


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DIY: Facial scrub, Facial softener, and Facial moisturizer

Facial scrub
3-4 tbsp brown sugar (cinnamon can also be used)
2-3 tbsp honey (add honey until you reach your desired consistency)

Mix well. Wipe your face clean with a warm washcloth, then apply small portions of the scrub to your face. Begin gently exfoliating your entire face. Either wash the mixture from your face directly with water or with the warm towel.

Facial softener
1/4 cup plain organic greek yogurt (you can use any kind of plain yogurt, but greek yogurt is thicker than most, I would definitely veer toward the natural or organic yogurts for this)

Apply yogurt all over face and let sit for 15-20 minutes. Wash the yogurt from your face directly with water or with a washcloth.

Facial moisturizer
End the process by applying a couple of drops of grape seed oil to your face (coconut oil or another light natural oil will work as well)

*Use this facial cleansing and moisturizing process once or twice a month for clean, healthy, and supple skin.

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Vegetarian Chili and Polenta Cakes

Vegetarian Chili and Polenta Cakes

2 tbsp canola oil
One whole red onion diced
1 cup chopped celery
1 cup chopped onion
couple shakes of cayenne pepper
3 habanero peppers
5 serrano peppers
”             ”       ”  black pepper
”             ”       ”  paprika
”             ”       ”  salt
”             ”       ”  garlic powder
”             ”       ”  Mexican chili powder
1 can diced tomatoes (zesty chili)
1 can dark red kidney beans (drained)
2 cans chili starter beans
3/4 bottle of Heinz chili sauce
*half cup of milk (optional)

Heat pan of oil on medium/high and saute chopped onions, celery and mushrooms until browned. Chop two habaneros and two serrano and combine with vegetable mixture. Stir. Add all of the dry spices. Stir some more. Get a large chili pot ready, heat on medium. Spoon in the veggie mixture first, add all beans, and canned tomatos. Stir. Pour in the chili sauce. Stir some more. Let simmer on low for at least 30 minutes

*This is a really hot n spicy chili. The milk is something my husband uses to offset the spiciness in his own chili. Since I’m lactose-intolerant, I just deal with the heat.

Serves: 6

Polenta Cakes

I’m not making the polenta myself. I’ve bought a tube of Food Merchants Brand Organic Polenta (sun dried tomato garlic flavor.) Just cut this into half inch rounds and fry or bake.

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Bread Pudding

Bread Pudding

**See:  Better Homes and Gardens Bread Pudding recipe

Rum Sauce
4 tbsp butter
1/2 cup sugar
1 beaten egg yolk
2 tbsp water
1 tablespoon rum

Directions: Melt butter.  Add sugar, egg yolk, and water (stir immediately after adding egg yolk and make sure egg yolk is well beaten—to prevent it from cooking). Cook and stir 5-6 minutes until sugar is melted and bring to a boil.  Remove from heat and add rum.  Pour over bread pudding, serve warm.  Enjoy!