Skinny Minnie's Recipes
Thursday, July 4, 2013
Grilled Banana S'Mores
Just take a whole banana and slice it down the middle. I used three marshmallows per banana and a handful of dark chocolate chips. Wrap it all in foil and throw it on the grill (or in the oven) on med-high for a few minutes (lower heat can make the banana soupy but still good).
Wednesday, June 26, 2013
Delicious, classic — and Gluten Free!
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Blackberry Sage Water
Two sage leaves
One container of washed blackberries
Place this in a large pitcher, smash with a fork and fill with water. Chill overnight before drinking.
As the water is emptied, refill the pitcher three more times before discarding fruit (no longer than 4 days).
Enjoy!
One container of washed blackberries
Place this in a large pitcher, smash with a fork and fill with water. Chill overnight before drinking.
As the water is emptied, refill the pitcher three more times before discarding fruit (no longer than 4 days).
Enjoy!
Friday, May 31, 2013
Morning Smoothie
Spinach Basil and Orange Smoothie!
two handfuls of spinach
one cup of orange juice (freshly squeezed if possible)
8 to 10 leaves of basil
Blend for about a minute, until smooth green color is bright!
Enjoy!
two handfuls of spinach
one cup of orange juice (freshly squeezed if possible)
8 to 10 leaves of basil
Blend for about a minute, until smooth green color is bright!
Enjoy!
Wednesday, May 29, 2013
No Wasting of Herbs!
When herbs are in full bloom, or even over bloom, remember this tip!
Chop herbs
Place in ice cube tray
Fill with olive oil
Freeze
When completely frozen, place in ziploc bag in freezer to use for any dishes!
Monday, May 27, 2013
Crunchy Carrot Strips
Wash and peel the outside of the whole carrots
Peel carrots into strips
Toss in a little olive oil and your favorite seasoning
Lay out in a single layer on a baking sheet (I didn't place each strand out separately, but you can)
Bake at 350* for about 10 - 12 minutes
Store in an airtight container
Enjoy!
Thursday, May 2, 2013
Coconut Raspberry Bars
One package of muffin mix - any kind that will jive with your jelly :)
5 Tbsp margarine or butter, softened
1/4 cup quick oats
1/4 cup shredded coconut
1/2 cup jam - any kind that will go with your muffin mix
Preheat your oven to 350 degrees
Grease a 9 inch square pan
Combine the first four ingredients
Mix with a fork until crumbly
Set aside 1/4 cup of the mixture
Press remaining crumb mixture into pan
Spread jam on top of the crumb layer within 1/2 inch of the edge
Sprinkle the reserved crumb mixture over the filling
Bake 25 - 28 minutes until slightly browned
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