Egg Free, Dairy Free, Nut Free Jazzy's Milkshake without Ice Cream

I wish the pictures would show how creamy and thick these delicious milkshakes are.

 



Jazzy's Milkshake without Ice Cream

1 1/2 cups soy milk
5 ice cubes
Big squirt chocolate syrup, strawberry syrup, a spoonful of Sunbutter,
          or a few drops of vanilla extract
1 fresh banana, optional but very good and adds creaminess

Blend all of the ingredients until all of the ice is crushed.
*  I don't measure anything, I just add what everyone wants and blend. It turns out great every time.
*  If you blend too long, the ice will melt instead of adding to the thickness of the drink.
*  The banana adds a wonderful creaminess.
*  Our favorite combinations are...
    Sunbutter with chocolate syrup
    Sunbutter with banana
    Banana with strawberry syrup
    Banana with chocolate syrup
    Banana with vanilla extract

Egg Free, Dairy Free Vanilla Quinoa Pudding

I've never used quinoa before. I saw it advertised on TV so I decided to try it. I used it like I would tapioca or rice. The girls enjoyed this hearty grain, especially with extra cinnamon sugar on top. The flavor of the quinoa was stronger than I expected so it may take me a little while to get used to it. Since the quinoa is a healthy grain and the rest of the ingredients are pretty healthy, the girls enjoyed this pudding for breakfast with some fruit.

Vanilla Quinoa Pudding

1 1/2 cups water
3/4 cup quinoa, rinsed
1 1/2 cups soy milk
1 tbsp. brown sugar
1 tsp vanilla extract
1 tsp cinnamon

Bring the water and quinoa to a boil in a medium saucepan. Reduce the heat, cover, and simmer for 15 minutes. Add the soy milk then cook over medium heat for 10 minutes or until thickened, stirring occasionally. Remove the saucepan from the heat then stir in the brown sugar, vanilla, and cinnamon. Allow the pudding to set for 10 minutes before serving.

Egg Free, Dairy Free, Nut Free Shake and Make Ice Cream

We now have a new favorite ice cream!!! My ice cream maker stopped working, so we've only been able to make either instant pudding ice cream or frozen banana ice cream in the blender. Each batch made enough for each of the 3 girls to have an ice cream cone. So far we've made 4 different flavors. The top is vanilla, the middle is mint with blue food coloring and the bottom is chocolate. Somehow I forgot to take a picture of the strawberry.

Shake and Make Ice Cream

1 cup soy milk
2 tbsp sugar
1 tsp vanilla extract
1 snack sized Ziploc bag
1 quart sized Ziploc bag
Ice (about 2 trays full)
1/3 cup rock salt

Place the soy milk, sugar and vanilla into a snack sized Ziploc bag and zip closed. Place enough ice in the quart sized Ziploc bag to fill it half way then add the salt. Place the snack sized bag into the quart sized bag then zip to close. Hold the gallon bag with a dish towel then shake the bags and rock them back and forth for 4-6 minutes or until the consistency you desire is reached. The longer you shake the bags, the thicker the ice cream becomes, so we usually shake the bags for about 4 minutes. Serve immediately.
* Food coloring can be added to make the ice cream and color you like.
* Instead of the vanilla extract, try mint extract, chocolate syrup, strawberry syrup or any other flavor desired.
* Each batch makes 3 ice cream cones or a big single serving bowl full.