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menaenum · 6 years

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July 22, 2018

My 20th birthday! Wow today was absolutely AMAZING!

So, lemme begin w/ the fact that I had no restrictions p much whatsoever (but still trying to be safe nonetheless)

I spent the night w/ Charles in his room (tryin to be sneaky when i had to go to the bathroom, i.e. going to 3rd girls floor, or sneakin at 5th floor)

We woke up past breakfast (bcs i could thereoretically get that any time!) I woke up around 9:33 and snuck down to get some Carbon elote and black beans and corn and came back to fall asleep a bit longer and drink some diet ginger ale

Then, around 10:30, i went up to my room to get into some clothes (+ some nuts and random pilfered food from other lounges! animal crakcers! hummus! indian food!)

It was rainy today, so I put on my black boots (faux leather, good for rain), tights (good for changing into/outof when shopping and keeps me p warm), big black skirt (room for bloating!!), grey sweatshirt (warm and comfy)~

I grabbed the Hanbok and went to Charles’ apartment (cursed be its name smh) Then we went and put it on and took nice pictures!!!)

After that, we lyfted to Ajoomah’s Kitchen!!! I got the seafood stew (which iwas told did not have mussels, but it did. hopefully i wont puke tonight.........), diet coke, and half kimchi half seafood pancake (hoonestly this was soooo good. so oily and soft and warm and ugh i could eat that sweet inner dough for days) and sidedishes (kimchi, seaweed, potatoes, cucumber, fishcakes, lil potatoes+carrots, beansprouts, sweet fried tofu) I had a lil rice too!

Then, we went to the Art Institute of Chicago to see the John Singer Sargent exhibit (meh, he’s cool but not cutting edge enough. charles loved it tho so~ and i enjoyed bein there w/ him! but i saw the Train Arriving at Gare St. L----- so that’s nice!) The next exhibit was on Danish cutlery and was also quite meh. Original Ikea i guess. We saw the Korean green pots next~ So calming~ But so few :/

Next, we went to Russian tea time! We got their house teea (v floral and warm). I got the Bourbon Bread Pudding with Caramel and Cinnamon (it was a bit dry and it was a bit too warm.) I like Charles’ desert a bit more. A Napoleon. It was creme filled and cool (nice in the warm room) but I didn’t really like the berry sauce so...c’est la vie

After that, we went shopping at DSW (where I bought a pair of Tiimberland knockoffs by Steve Madden that zip of the sides to replace the combat boots I stole from lizsal729), TJ Maxx (where i bought a cool pair of Levi’s!!!), and Burlington Coat Factory (where Charles bought me two striped shirts!)

Then, we returned to Hyde Park by lyft to go to Kikuya! I got tamagodon (with miso and salad!) It wasn’t ~as~ good as last time, but just barely. I wasn’t too hungry, but I wanted to eat it so bad and I ate all of the egg and lots of the rice. Charles had two sushi rolls and half my salad and a Perrier. I had a diet coke!

I came back to the dining hall and had more watermelon and pizza rind and some cottage cheese and lots of cantelope and a lil plum and diet coke and it was nice.

When I got back to the lounge, my kids “surprised” me with a big 20 balloon and threw balloons off the balcony and it was amazing!!! Then the one dude brought me a diet ginger ale liter and yesssss dude! I just chilled in the lounge ot show my appreciation (+ while I had energy to bond, I did!)

For study break, we had cake. I had some of the bottom of the cake and a bit of icing. The bottom of the cake was p good actually. I had some pizza crush too from some chick and two pieces of lucky charms.

And two of my kids got me a gift! $10 at Target, some chocolates, and a super cute journal!!! Plus they wrote me notes and some others got candles and napkins and honestly I’m so happy right now. I also just snuck down to binge on some more of the Carbon (beans and veggies and that darned Elote which is just so good)

Also, last midnigth (aka July 22 at the Awakening, I opened the Ramen bites. They were ~eh~ but Charles liked ‘em. I also got him mac’n’cheese at 1AM and watched house in his room while he ate. I love that boy.

When I got back to my room (present day), I opened up the weird Jewish peanut cheetos to put them in The Bag. I won’t open The Bag until Friday. I will eat 1 egg for lunch and sneak 1 Thing at Law School. For dinner, I will be respectful. Tomorrow, I will have 1 egg and a pear and 3 slices of watermelon for dinner. I will not touch the pasta. I will not touch the veggie burger. I will not touch the croutons.

So overall, what I’m saying is, Emily in the future, you’re gonna be sad but don’t worry food and love and friendship makes it better and it exists. Chew your gum and be as happy as you can. You’ll make it!

#giornale

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the-coconut-asado · 3 years

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Food Wars in Wrigglesbrook

First they took our longhauls. Then they came for the short hops. But even in the slapped backside that has been 2020, they will never take our inalienable right to go somewhere, eat something and smugly share the ‘gram.

So while Vietnam in May and Galway in July are memories we are yet to make, booking a 19th century Romany caravan on the Welsh borders in September became the one we did.

In a normal year we wouldn’t have noticed you could stay in a Romany caravan near Wales or anywhere else for that matter, but once you start googling you can find all sorts of ways to spend your refunds from BA: sleep with horses in Yorkshire - £250 a night for an aluminium frame bunk bed, the smell of manure and night terrors from Red Rum licking your face; or a yurt in Somerset - I’ve seen too many disgruntled Four in a Bed contestants to think this is a good idea. But the idea of cosying up in an olde worlde caravan next to an open fire and a babbling brook? You have my attention.

The open fire and cooking pot were especially attractive as we weren’t expecting to have any memorable dining out experiences. For one thing, you never knew when the next lockdown was coming, so that Rule of Six could very quickly become a takeaway pasty on the A414; and on the other, we had yet to have a pub grub meal anywhere in the UK that gave us that irresistible string of emoji drools. We expected ‘ok’ but not OMG - so we started planning a trip for the local farm shop once we arrived and felt more Chevy Chase than the opening of National Lampoon’s vacation.

Then we did arrive, ravenous, and resumed our Trip Advisor habit with a vengeance.

At this point I should mention that this is a true story but names have been changed to protect the innocent.

We knew that there was a pub within walking distance, but here’s the thing about Trip Advisor: you have to read between the lines. Too many effusive yet vague 5 stars and you start to suspect critical faculties are low; people complaining about a mardy waiter but grudgingly acknowledging the silky gnocchi may be worth closer inspection. Measured against these criteria we were intrigued by the reviews for our local. It seemed like the food really was delicious (the degree of description, particularly of the game pie, was forensic), but that we may have a Basil and Sybil Fawlty on our hands. People talked of fights breaking out - between Basil and Sybil, Basil and customers, Sybil and customers - just name your combination. 2 star reviews were routinely met with a response that could cut you off at the knees with its sarcasm. Our dinner was decided.

It felt easy at first. Seated away from other punters and not so near the open door as to catch a cold rather than Covid, and were served our drinks on the double. And then things got ‘interesting’. 20 or so minutes in I politely enquired if we could order. Sybil, hair bun askew, frostily told us she was run off her feet and would deal with us when ready. We looked around - there were three covers in the restaurant and a further 3 outside. Still, we were on holiday so we took a deep breath and carried on drinking.

Shortly after Basil himself bowled up, pad and pen in hand. ‘ Do you have the game pie tonight?’ Adam asked. With a face that said ‘thanks for reminding me (sarcastic version)’ Basil launched into the sorry tale of his put-upon weekend, churning out over 100 of them. ‘ Not enough pigeons so I had to have words with our supplier, but that’s Brexit for you (eye roll).’

We ordered game pie and when it arrived it was sensational. I had rarely eaten a pie with such depth of flavour and warm, autumnal embrace. When Basil came to take our plates, I asked him what was in it to give it such complexity. “ A secret!’ he snapped. “Just one ingredient then’ I coaxed. I tried to pull off a boozy conspiratorial smile, but just looked like I was having a stroke. He drew a deep breath: “ Teal, pigeon, venison, partridge, wild boar. That’s all I’ll say”. I took a mental note.

A few minutes later he slammed a glass of something in front of me. I jumped as he said: ’ Tell me what that is then. Go on! I’ll tell you something - it’s’ not cooking sherry!”

I took a sip. “ Madeira?”

His mood changed slightly. “Exactly so. No one else round here uses madeira, just cheap supermarket alcohol. And now..” he said with a grand sweep of his hand as Sybil approached muleishly to take our dessert order: ‘ My darling wife will tell you what we have for afters’.

“ What’s the dessert of the day?.”

“ I’d have to check” said Sybil. The frost wasn’t thawing.

“ Why don’t you know? ‘ Basil demanded . ‘ There’s going to be words about this tomorrow”

‘Who says I’ll come in tomorrow?’ she snarled.

‘I don’t care if you come in tomorrow!’

‘I’ll have the rhubarb crumble!’ I interjected quickly.

Sybil was an inch away from ‘You know where you can stick your rhubarb crumble!’ so I felt I was doing my bit for the war effort. That and I did really want some rhubarb crumble and sod dessert of the day. But Sybil was aggressively set on checking it out and turned on her heel with consummate dramatic timing. She returned. It was sticky toffee pudding. “No thanks” from Adam at this stage would have been churlish.

With no knife left on our table with which to cut a slice of atmosphere, but satisfied that I now had most of the ingredients for Basil’s secret game pie, we tucked into our puddings. They were both molten and packed with flavour. Maybe what we had witnessed was not a slanging match but their creative process.

The next morning our host at the Caravan B&B served up the best English breakfast, with a demeanour more Biden than the Trumps of the previous evening. Homemade toasted bread, local black pudding and slabs of bacon with crispy fat - he and his wife clearly knew about food.

We decided to take one of his recommendations and try the next nearest pub that evening - a short drive away with equally complimentary reviews about the food but no apparent turf war between the owners. Here we dined on roast pork belly with crispy pig cheeks, a steak and ale pie (flaky delicious pastry, but without the sucker punch hit of Basil’s Game), and wondered why this part of the country had such a concentration of good pub food. And then we dined out at a third pub on our last night and our run of good luck came to an end. Partly my fault for ordering a curry because I have never yet had a good curry in a pub, but not my fault that the apple crumble had no sugar in it whatsoever.

Anyway, here we are back at home, it’s December, the cold has set in and the first vaccines are coming over the horizon. So you might like to try my take on Basil’s Game Pie for the ultimate winter warmer, followed by my Torta di Ricotta flavoured with the sweetest Miyagawa tangerines of the season - Dessert of the Day in my fantasy restaurant. Start your dinner with the quickest and yummiest dressed Burrata (not so much a recipe as an assembly, learnt from Jock Zonfrillo on this year’s Australian Masterchef) and I promise you will find no reason to argue with anyone.

Just don’t mention the war.

Game and Marsala Pie with Potato Pastry

I have used a mix of venison, partridge and pheasant here, but take your pick from whatever is in season - proportion one animal to two birds (so wild boar could supplement venison for example). I found that Marsala gives that same depth of flavour as madeira and is cheaper. You can make either normal shortcrust, or my delicious (if super short and un-photogenic) potato pastry. Serves 4-6.

Ingredients

For the game filling:

3 tbsps extra virgin olive oil

250g piece of pancetta, diced

1 large onion, chopped

2 cloves garlic, grated

1 large carrot, chopped

500g venison, cubed

250 ml game stock (made with pheasant carcass) or beef stock

Meat from 2 x pheasants, cubed

6 partridge breasts, cubed

250 ml marsala

250g chopped chestnut mushrooms

Tablespoon redcurrant jelly

Handful of fresh rosemary, chopped

Handful of chopped fresh thyme

1 tsp salt

6 juniper berries

For the potato pastry:

175g self-raising flour

125g unsalted butter, cut into small cubes

175g cold mashed potato

1 egg, beaten.

How to Make

Heat 2 tbsp. of the olive oil in a casserole add the pancetta and fry until golden brown. Add the chopped onions, and stir to coat in the oil and pancetta fat. Continue for a couple of minutes until the onions soften, then add the garlic and the chopped carrot and continue to stir. Add the venison and continue to saute until brown, then add the game stock, marsala, herbs and juniper berries, along with the salt and a grind of black pepper. Cover and simmer for 45 minutes.

While the venison is simmering, add the remaining tbsp olive oil to a frying pan. When hot, add the diced pheasant and partridge followed by the mushrooms. Saute for about 5 minutes until the edges of the game are brown and slightly caramelised.

After 45 minutes, add the game birds and mushrooms to the venison, and stir in the redcurrant jelly. Cover again and continue to cook for a further 15 minutes. Take off the heat and cool.

To make the pastry, rub the cold, cubed butter into the flour in a large bowl until it resembles breadcrumbs, then add the mashed potato to bind it all together. Roll into a ball then flatten slightly, wrap in clingfilm and chill for 30 minutes.

Heat the oven to 200C. Put the game filling into a large, deep pie dish. Roll out the pastry carefully between two sheets of greasproof paper (this pastry is very crumbly and won’t behave as well as shortcrust). Lift carefully and place on top of the pie dish to form a crust, and patch ad pinch where the pastry tears. Trim any overhang and pinch the edges to seal (you can make leaves and roses from the spare pastry to decorate the top of the pie). Brush the whole surface with the beaten egg, then bake in the oven for 20 -25 minutes. Serve warm with some buttered cabbage.

Miyagawa Torta di Ricotta

I make many different versions of this light and velvety italian version of cheesecake-in-a tart, but this one has a delicious citrus hit. Serves 6-8.

Ingredients

For the filling:

250g ricotta cheese

100g caster sugar

2 large eggs, beaten

100ml double cream

Zest and juice of 2 miyagawas (or you can use clementines)

1 tsp. Vanilla paste

For the pastry (this makes twice as much as you need, so use half and freeze the rest)

500g plain flour

250g unsalted butter, chilled ad cut into small cubes

175g icing sugar

2 eggs

For the syrup:

Juice of 2 miyagawas

100g caster sugar\½ tsp. Ground cardamom

50 ml water

How to make

First make the pastry. Put the flour and butter into a food processor and blitz until the consistency of breadcrumbs. Add the icing sugar and pulse for a minute, then, with the motor running, add the two beaten eggs and pulse until it just comes together (don’t overwork).

Turn out onto a floured surface, divide in two, pat one half into a flatish circle, wrap in clingfilm and chill for an hour. Cut one third of the second ball and put to one side. Wrap the rest in clingfilm and freeze).

Heat the oven to 180C. Roll out the pastry to fit a 23 cm tart tin. Trim the edges (save these for later) , prick the base all over with a fork then line with baking parchment and bake blind (using baking beans or any dried beans) for 20 minutes. Remove the baking parchment and beans, brush the base of the pastry with beaten egg, then return to the oven for a further 15 mins. Remove from the oven and cool while you make the filling.

To make the filling: mix all the ingredients together until smooth. Pour into the cooled tart shell.

Working with your remaining pastry, roll out again and cut strips, then lattice these strips across the top of the tart.

Bake in the oven for 25-30 minutes or until the filling is firm but still a bit wobbly. Remove from the oven and cool.

Make the syrup: Put all the ingredients into a small saucepan and heat gently until the sugar is dissolved. Bring to the boil and then boil for 5 minutes until thickened slightly. Turn off the heat and cool - as it cools, the syrup will thicken more. When cool, brush the syrup over the surface of the tart. Leave for an hour and then serve. This tart will keep well under a cover for another couple of days.

Dressed Burrata

So luscious with an unexpected hit of chilli. From first thought to table in 2 minutes.

Serves 2.

Take one burrata, at room temperature, and pop it into a small bowl. Snip a generous cross in the top of the cheese with scissors, enough to let it ooze. Drizzle on some top quality extra virgin olive oil, two turns of a black pepper mill, a generous pinch of sea salt, a chopped red thai chilli and a squeeze of lemon juice.

Eat straight away with slices of toasted sourdough or, as in this picture, some of my toasted beer and buttermilk soda bread.

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greasepa1nt · 7 years

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Cumberland Farms: Berry Backlash Soda Review

I don’t even know if I can muster the strength to write this out, I’m so hammered right now. But please, to anyone who lives in Maine, Massachusetts, New Hampshire, Vermont, Connecticut, Rhode Island(?), New York, or wherever the fuck else there’s a Cumberland Farms, please:

DO NOT FUCKING BUY CHILL ZONE: BERRY BACKLASH SODA FOR ANY REASON WHATSOEVER

And I will explain why. I myself am an avid patron of Cumberland Farms, and for many years I’ve trusted them for my various refreshment purposes. Any time it’s July and my innards are burning their way through my skin, I’ll go to Cumberland Farms and purchase one of their slushies or sodas. But today, I feel like my entire life has just collapsed.

I was out shopping with my dad, and I decided to stop by Cumberland Farms and get a soda. I usually get something like a Sunkist, Sprite, or a Minute Maid lemonade, but I was slowly tiring of artificial citrus flavoring and craved something a little different. That’s when I came upon Chill Zone sodas. I normally don’t buy store brand shit because I think it’s gross most of the time, but Cumberland Farms knows what they’re doing. I love slushies, and theirs are fucking bomb-ass. But at some point in time, they also started distributing soda. I was aware of it, I just had yet to actually try it. I bought Berry Backlash, as I have a natural passion for blue raspberry products. I wasn’t expecting that much, but I got so much more than my subservient human brain could even fathom.

I took one sip and just fuck. Fuck. What the fuck. I say that because there’s no other way to describe what happened next. One small taste was all it took for me to realize that this was the berriest fucking thing I’ve ever ingested. For a brief moment, all of my six senses were just fucking penetrated by pure, unfiltered berry. It was so fucking berry. I actually couldn’t fucking think straight- I can’t believe this is allowed to be presented to the public. But I kept drinking it, each swig more addicting than the last. It was fucking insane how fucked up this soda made me. I can’t even fucking think right now. I can’t think about anything except for Berry fucking Backlash. God dammit. I shouldn’t have purchased this. I feel like I just sold my fucking soul to the Chill Zone. My entire body has become a slave to berry. I can’t fucking even. Fuck.

Don’t let his looks deceive you. He’s berry, berry serious about thirst quenching.

#gargling mouthwash

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olgagarmash · 3 years

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15 Summer Dessert Recipes for a Guilt-Free Cooldown

From sweet and fruity to light and creamy, The Leaf Weight Loss Blog is filled with healthy treats for your summer menu. These 15 refreshing summer dessert recipes can serve as a cool pick-me-up on a hot summer day or the perfect end to a warm weather meal.

Here are 15 summer dessert recipes to help you beat the heat this season:

Calories per serving: 152

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

A standard icebox is made with chocolate wafers and whipped cream. However, this (much) healthier version creates the cool layers of this epic summer dessert favorite with crunchy graham crackers, thick yogurt and fresh strawberry slices instead. Each bite delivers a sweet flavor combo of berry, lemon and vanilla that makes this cake as delicious as it is nutritious. Add this dessert to your next backyard party menu: It takes no time to prep and is pretty enough to impress your guests.

Calories per serving: 110

On Nutrisystem, Count As: 1 SmartCarb

What makes this frozen treat so nice? The sweet bananas, tasty almond milk and splash of vanilla are three delicious reasons. Plus, it’s a low calorie dessert and you only need a blender to make it: simply puree the ingredients to a soft-serve consistency or pop it in the freezer for a firmer texture. Then grab a spoon and dive in without an ounce of guilt!

Calories per serving: 176

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

Start your morning sweet with this java-flavored healthy smoothie recipe. Made with vanilla almond milk, a few scoops of Vanilla Nutrisystem Protein and Probiotic Shake Mix and a teaspoon of coffee grinds, it’s got all the energizing nutrition you need to fill up and fuel your day. We also add some Greek yogurt for creaminess and a dash of vanilla extract for sweetness. Enjoy your morning latte made healthy!

Calories per serving: 215

On Nutrisystem, Count As: 1 PowerFuel, ½ SmartCarb and 2 Extras

Remember eating dirt as a kid? We’re not talking mud pies, but the sweet kind made with pudding, whipped topping, crushed chocolate sandwich cookies and gummy worms. This reimagined dirt dessert delivers the same nostalgia for a fraction of the calories. Process dates, walnuts and cocoa powder until crumbly, then stir in shredded coconut for texture. Add thin, matchstick-like pieces of fresh fruit like strawberries to replace those sugar-filled gummy worms. Spoon the “dirt” over chocolate pudding, add a mint leaf or two for garnish and enjoy this healthy summer dessert while feeling like a kid in a candy store!

Calories per serving: 255

On Nutrisystem, Count As: 1 Nutrisystem Snack, 1 SmartCarb and 1 Extra

It’s a marriage made in dessert heaven: the classic ice cream sandwich and quintessential thick milkshake join forces to become one decadent dessert. And it takes only minutes to make: toss a Nutrisystem Ice Cream Sandwich, some almond milk and a frozen banana into a blender or food processor. Hit the button and voila—a super creamy, uber-hearty summer dessert shake recipe that’s destined to become a favorite this beach season.

Calories per serving: 147

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

These inspired summer dessert treats are made with flavors both you and your little ones will love. Banana and cinnamon are sweetened with vanilla, made creamy with yogurt and dotted with slivered almonds for an unexpected crunch. The best part about these delicious pops? If one isn’t enough to cool you down, feel free to have another—each serving is two popsicles.

Calories per serving: 71

On Nutrisystem, Count As: 2 Extras

These patriotic cups stack refreshing red gelatin, white cool whip and juicy blueberries for a healthy, all-American treat that’s perfect for your Fourth of July party—or really any day of the year you want to declare your independence from desserts that ruin your diet.

Calories per serving: 174

On Nutrisystem, Count As: 1 SmartCarb and 2 Extras

It’s got all the makings of your campfire favorite but with a refreshing twist. Blend frozen bananas and yogurt until creamy, then stir in the s’more standards: golden graham crackers, milk chocolate chips and puffs of mini marshmallow. Pop it in the freezer for about an hour and out comes a delicious, diet-friendly summer dessert that gets you the flavors you crave in a cooler and easier-to-eat form.

Calories per serving: 113

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Matcha gives this smoothie much more than its vibrant green hue. Made from the same plant as green tea, the healthy powder provides disease-fighting antioxidants and has been shown to protect the liver and promote heart health, says Healthline. Blend it with milk and yogurt for creaminess, honey and honeydew melon for sweetness and chia seeds for protein and fiber. Whip up this perfectly healthy smoothie for the perfect start to your day.

Calories per serving: 100

On Nutrisystem, Count As: 1 PowerFuel

You taste all the flavors of summer in these yummy popsicles. They’re made with raspberries and lime juice, as the name implies, but also contain milk and Greek yogurt so they’re a little more satisfying. They also feature chopped mint leaves for a burst of freshness.

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 2 Extras

The mango provides tons of vitamins and minerals. The tiny chia seeds are loaded with filling fiber and protein. And when combined with Vanilla Nutrisystem Protein and Probiotic Shake Mix, it creates a beautiful pudding that is sure to satisfy your sweet tooth. Just whisk together the shake mix, milk and chia seeds, stir in chunks of mango and refrigerate overnight. When the pudding sets, top with more mango chunks and enjoy in the morning for breakfast or as a mid-day snack.

Calories per serving: 92

On Nutrisystem, Count As: 3 Extras

No need to stoke the fire for these s’mores. And no need to turn on your oven either. This no-bake cake features layers of graham cracker, marshmallow and chocolate stacked high and chilled in the fridge to make the perfect after-dinner summer dessert.

Calories per serving: 98

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

There are a couple of differences between this healthy summer dessert and your favorite slice of cheesecake. First of all, you need a spoon, not a fork. Plus, you can indulge without any guilt whatsoever. Otherwise, this pudding packs the same flavors of the strawberry cheesecake you crave in every creamy bite. Made mostly with fat-free cottage cheese, a little low-fat cream cheese and fresh strawberries (plus vanilla extract and stevia for sweetness), this easy-to-make, tasty concoction weighs in at less than 100 calories. Enjoy a healthy sweet treat while quelling your cheesecake craving!

Calories per serving: 250

On Nutrisystem, Count As: 1 Nutrisystem Snack and 1 SmartCarb

Sweet meets sour in this fresh ice cream sundae. Simply blend frozen blueberries, bananas, almond milk, lemon juice and lemon zest until smooth and creamy. Stir in a crumbled Nutrisystem Lemon Cooler Cookie for extra lemon and added crunch. This mouthwatering summer dessert option is calling your name!

Calories per serving: 149

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

Not only do these sweet fruits taste good, they’re (so) good for you: bananas are packed with heart-healthy potassium, filling fiber and lots of vitamins and minerals. When transformed into a creamy pudding, they become the epitome of comfort food. Just puree a banana, milk, cinnamon, vanilla extract, corn starch and stevia. Simmer the mixture on the stove until thick and throw it in the fridge to chill. Once it has set, top your banana pudding with a dollop of whipped cream, grab a spoon and settle in for a comforting sweet treat.

For more summer dessert inspiration, visit The Leaf’s recipe section or find your next family dessert favorite with this amazing summer pie recipe list! >

source https://wealthch.com/15-summer-dessert-recipes-for-a-guilt-free-cooldown/

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olgagarmash · 3 years

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Here are 15 summer dessert recipes to help you beat the heat this season:

Calories per serving: 152

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Calories per serving: 110

On Nutrisystem, Count As: 1 SmartCarb

Calories per serving: 176

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

Calories per serving: 215

On Nutrisystem, Count As: 1 PowerFuel, ½ SmartCarb and 2 Extras

Calories per serving: 255

On Nutrisystem, Count As: 1 Nutrisystem Snack, 1 SmartCarb and 1 Extra

Calories per serving: 147

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

Calories per serving: 71

On Nutrisystem, Count As: 2 Extras

Calories per serving: 174

On Nutrisystem, Count As: 1 SmartCarb and 2 Extras

Calories per serving: 113

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Calories per serving: 100

On Nutrisystem, Count As: 1 PowerFuel

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and 2 Extras

Calories per serving: 92

On Nutrisystem, Count As: 3 Extras

Calories per serving: 98

On Nutrisystem, Count As: 1 PowerFuel and 1 Extra

Calories per serving: 250

On Nutrisystem, Count As: 1 Nutrisystem Snack and 1 SmartCarb

Calories per serving: 149

On Nutrisystem, Count As: 1 SmartCarb, 1 PowerFuel and 2 Extras

For more summer dessert inspiration, visit The Leaf’s recipe section or find your next family dessert favorite with this amazing summer pie recipe list! >

via Wealth Health

#IFTTT #Wealth Health

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