Tag Archive: Sweet

Powdered Sugar Crisps

Alright, enough of dressings, let’s go for something sweet! So, previously I’ve written about a dish my mother and I make called Stuffed Elephant Ears. I’ve decided to revisit that, but with fewer calories; since I am working off those excess pounds while I train for a 5K. I found a recipe for something called Powdered Sugar Crisps that is simple enough and with a few modifications mimicked the taste of the Stuffed Elephant Ears.


Cooking Spray

10 Wonton Wrappers

2 teaspoons canola oil

1 teaspoon confectioners’ sugar

1 teaspoon sugar

1 teaspoon ground cinnamon


Step 1: Preheat the oven to 375 degrees. Spray a baking sheet with the cooking spray

Step 2: Cut the wonton wrappers in half diagonally so there are 20 triangles.

Step 3: In a medium-sized bowl gently coat each triangle in oil.

Step 4: Mix the sugar and cinnamon and lightly sprinkle both sides of the triangle

Step 5: Place the triangles onto the baking sheet in a single layer. Bake for 10 minutes until golden brown and crisped.

Step 6: Dust with confectioners’ sugar and serve.

Enjoy the cinnamon sugary goodness!


I love smoothies. But it’s really hard to go out to and just get a smoothie as most come packed with dairy products. Enter my single serve blender. It comes with its own reusable plastic sports bottle. You fill it with your ingredients, attach the blender lid, blend you’re mix, replace the blender top with the seal-able lid and drink! I can make perfect smoothies without all the mess and clean up; it happens all in 1 bottle. Below is one of my favorite smoothie drinks I came up with a couple of years ago, improved for my new eating habits – I swapped out the soy milk for almond milk and the Wholesoy & Co yogurt for Silk Fruity and Creamy.


1/2 medium banana

1/2 apple

1/4 cup diced pineapple

1 cup Silk Almond milk, vanilla flavored

1 container of Peach Mango Silk Fruity and Creamy

2 teaspoon honey


Step 1: Combine all ingredients in a blender.

Step 2: Blend until all ingredients have been pureed.

Step 3: Drink and enjoy!

If the smoothie isn’t think enough you can add additional fruit and yogurt. If the smoothie is too thick you can add more Milk.

I’m back! Sorry for the long hiatus, but wedding planning and  the resulting wedding was more time-consuming than I thought it would be! But everything has passed and I’m married now! Now let’s get back to the alternative cooking!

I’ve been craving sausage lately, sausage and pasta. But, I didn’t want pasta that used tomato based sauce, I’ve had plenty of that. So I started scouring the internet for a delicious recipe that included both sausage and pasta in different sauce. I came across this delicious recipe on epicurious and decided to do a dairy free version. I altered the recipe a little. My amounts and cooking instructions are below.


1 lb mild Italian sausage, cut into 1-inch chunks

1 small red onion, halved and thinly sliced

2 cloves garlic, chopped

1/4 teaspoon salt

1 tablespoon salt

2 cups seedless red grapes

1 cup low-sodium chicken broth

1/2 tablespoon red pepper flakes

1 lb whole-wheat farfalle

2 tablespoon Galaxy Rice Topping; Parmesan flavored

1/8 cup dried parsley flakes

1/8 cup dried basil

Step 1:  Set a large pot of water to boil.

Step 2:  In a large skillet cook the sausage over medium heat until well browned, stirring occasionally so that they don’t burn. This should take about 15 – 20 minutes. Using a slotted spoon, transfer the sausage to a plate covered with a paper towel making sure to drain a lot of the excess grease off back into the pan.

Step 3: Using the sausage grease cook the onion and garlic with 1/4 teaspoon salt in the skillet on medium heat until soft and golden, stirring occasionally.

Step 4: Increase the heat to medium-high and add the grapes, chicken broth and red pepper flakes and cook until grapes burst, stirring occasionally.

Step 5: Return sausage to skillet and stir. Turn off heat but don’t remove the pan from the burner.

Step 6: When water in the large pot boils, cook the pasta with the remaining tablespoon of salt according to the directions on the package.

Step 7: After you drain the pasta add it to the skillet and cook everything on high stirring frequently until the sausage is hot and the pasta is well coated in the broth. Sprinkle with Parmesan topping, parsley and basil.


Yields 4-6 servings.