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, Nut Free Fresh Strawberry Bread

I love strawberries. While at the grocery store, I saw them for $1.00 a quart so I grabbed 5 of them. I like to keep different sliced breads and muffins in the freezer for the girls to warm for breakfast or a snack. With all of these ripe perfect strawberries, I decided to try something new and make Strawberry Bread. The bread was perfectly moist and stayed that way even after being rewarmed in the microwave. This bread is now tied for my favorite with the Zucchini Bread.

Fresh Strawberry Bread

2 cups strawberries, measured then finely chopped
2 cups strawberries, measured then pureed
1 1/4 cups unsweetened applesauce
2 tsp vanilla extract
3 1/8 cups flour
1 cup sugar
1 tsp baking soda
1 tsp salt

Combine the chopped strawberries, pureed strawberries, applesauce and vanilla. In a separate bowl, combine the flour, sugar, baking soda and salt. Add the flour mixture to the strawberry mixture then mix until just combined. Divide the batter evenly between 2 sprayed 9x5 loaf pans. Bake at 350 for 40-50 minutes or until the top of the bread is golden and a toothpick inserted in the center comes out with a few moist crumbs attached.

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.

Egg Free, Dairy Free Strawberry Slushie

This is my healthy version of a Slushie or Icee you would get at a convenience store. My girls love these Slushies and request them quite often.

Strawberry Slushie

Juice, any flavor desired
Frozen strawberries

Place the juice and strawberries in a blender then process until smooth. By varying the amount of ingredients, you can change the thickness of the Slushie.

Egg Free, Dairy Free, Nut Free Strawberry Baked Oatmeal

I love any baked oatmeal, but this is now my new favorite. I was craving something with strawberries so I decided a baked oatmeal would be perfect. It turned out so amazingly yummy, I had to share it immediately with you.

Strawberry Baked Oatmeal

1 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup dairy free margarine, melted
2 tbsp cornstarch
1 tbsp baking powder
1 tbsp vanilla extract
3 1/2 cups quick oats
2 cups frozen strawberries, thawed and roughly smashed

Combine all of the ingredients, except for the oats and strawberries, until smooth. Stir in the oats and strawberries until thoroughly combined. Transfer the mixture to a parchment paper lined 8x11 baking dish. Bake at 350 for 30-35 minutes or until golden.

Shared with Made from Scratch Monday, My Meatless Mondays, Melt in your Mouth Monday, Mouthwatering Monday, Just Another Meatless Monday, Mix it up Monday, Things that make you say mmmmm, Makin you Crave Monday, Mangia Mondays, Slightly Indulgent Tuesday, Tasty Tuesdays, Crazy Sweet Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tempt My Tummy Tuesday, Tuesdays Tasty Tidbits, Tuesdays at the Table, Sweet Temptations, Allergy Free Wednesdays, Share the Wealth Wednesday, Gluten Free Wednesdays, Its a Keeper Thursday, Full Plate Thursday, Frugal Food Thursday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, Fabulous Friday, Food on Fridays, Check Me Out Saturday, Sweets for a Saturday, Church Supper, Savory Sunday and Scrumptious Sunday.

Strawberry Tapioca Pudding

I love strawberries and this is one of my favorite puddings.

Strawberry Tapioca Pudding

1 cup frozen strawberries, mostly thawed
1 1/2 cups water
Sugar, amount depends on the sweetness of the berries and your personal taste (I use 2-3 tbsp)
1/4 cup quick-cooking tapioca

Place the strawberries, water and sugar in a blender then process until completely smooth. Pour the strawberry mixture into a saucepan. Thoroughly stir in the tapioca then allow the mixture to rest for 10 minutes to allow the tapioca to soften. Bring to a boil over medium heat, stirring frequently. Remove the pan from the heat when the pudding has thickened.
*  Serve warm or chilled.
*  I always triple this recipe. It takes 15 minutes for the pudding to thicken when I make this amount.