An Easy & Delicious Dessert Idea

I eat dessert every day. It’s delicious and you do need something yummy and sugary. It’s not bad to eat some yummy and sugary dessert on a daily basis as long as you eat a small or moderate amount. One desert that I have tried recently that is yummy and has lots of flavors is the following. I’m gonna call it the Loaded Muffin. It’s not as dangerous as it sounds.

Ingredients:

1 small chocolate chip muffin (Little Debbie – 220 calories).

Reddi Whip Whipped topping (I like the made with real milk one)

1 Banana

2 or 3 Strawberries

Cinnamon (optional)

Calories:

This dessert is  400 calories. It depends on how much whipped topping you use. Don’t overload on the Reddi Whip and it will be 400 calories.

Directions:

Slice muffin into 4 circular pieces and place in center of 6 inch plate.

Slice banana into bite-sized pieces of any thickness that you prefer.

Place sliced bananas around sliced muffin.

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Slice strawberries into bite-sized pieces and set aside. Make sure that you wash strawberries before slicing.

Cover each piece of muffin with the whipped topping.

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Take sliced strawberries and throw them on top of the whipped topping and bananas.

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If you want to add cinnamon, go ahead.

Now all u do is get a fork and enjoy. 🙂

Was that an easy desert to make? And nutritious?

My Website:

www.kathleenivanchildrensauthor.com

My email:

2kathleenivan@gmail.com

HOW TO: Gluten-Free Banana Pancake

I make gluten free banana pancakes at home about once a week. They are important to make properly because bananas are quite wet, so u want to use the banana as a substitute to replace the egg and a majority of the milk that is usually used. This is how I make my pancake and it comes out delicious.

INGREDIENTS

1 oz milk

1 medium banana

1/4 teaspoon of cinnamon

1/4 cup of gluten free pancake mix flour

Real maple syrup for pancake after it’s finished cooking

Butter for skillet to cook pancake

DIRECTIONS

1. Get out a bowl and fork.

Use 2/3 of the banana and put in bowl with cinnamon.

Set the remaining banana on a plate and slice into 1/4 inch slices. Set aside.

Mash together the bananas and cinnamon with fork.

Let sit for a minute so that it becomes extra mushy and watery.

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This is what I let my banana looks like when I use it for pancakes. I want it to get nice and sweet so that it adds to the taste of the pancake.

This is how the banana and cinnamon should look like when mashed together.

This is how the banana and cinnamon should look like when mashed together.

2. Next, add 1/4 cup of gluten-free pancake mix powder to the mashed bananas.

This is a relatively inexpensive brand that I use. I sometimes use a more expensive different brand.

This is a relatively inexpensive brand that I use. I sometimes use a more expensive different brand.

The measuring cup that I use with pancake mix.

The measuring cup that I use with pancake mix.

This is how it should look with the pancake mix flour added.

This is how it should look with the pancake mix flour added.

See how you can form fork marks in it?

See how you can form fork marks in it?

3. Gradually add 1 ounce of milk to batter.

Batter should not be thin but not thick either.

If it’s too thin, it won’t cook thoroughly.

The 1 oz of mik

The 1 oz of mik

The batter should look like this after adding the milk.

The batter should look like this after adding the milk.

See how it is thick enough to remain on the fork for a few seconds before it falls off. This is a good thickness for the batter.

See how it is thick enough to remain on the fork for a few seconds before it falls off. This is a good thickness for the batter.

4. Turn on stove burner to a low setting.

Add butter once warm.

Butter should melt and slowly bubble.

If the butter smokes and turns brown then the heat is at too high of a setting.

This is the setting I use on my

This is the setting I use on my “real fire” stove. It’s set between low and medium.

Here's the batter in the pan on a low to med flame.

Here’s the batter in the pan on a low to med flame.

A look inside the pan.

A look inside the pan.

5. I leave it cooking on one side for about five minutes.

This is so that it actually cooks out the moisture so that it won’t be wet and gooey in the middle.

It should bubble somewhat while it is cooking.

After five minutes, flip pancake.

It should be nice and dark brown colored.

This is how it should look after you flip it.

This is how it should look after you flip it.

A close-up view....Note how there are little holes from the bubbling while cooking. This allows air flow for proper cooking.

A close-up view….Note how there are little holes from the bubbling while cooking. This allows air flow for proper cooking.

6. Once you flip the pancake, the other side will cook faster.

Cook for 3 minutes.

It shouldn’t burn because the flame is really low.

After 3 minutes, flip again.

This is what the other side of the pancake looks like. It's a little odd looking, but it should be cooked through.

This is what the other side of the pancake looks like. It’s a little odd looking, but it should be cooked through.

A closer view. If you touch it, it should feel cooked and not wet.

A closer view. If you touch it, it should feel cooked and not wet.

7. It should be ready to eat and enjoy.

Get your plate with the set aside banana slices.

Add the pancake to the plate.

Top pancake with syrup and enjoy.

I added some dried cranberries to the banana slices.

Sometimes I add a side of blueberries to the banana slices instead.

The fully cooked pancake with some banana slices and dried cranberries.

The fully cooked pancake with some banana slices and dried cranberries.

Fully cooked pancake with some syrup.

Fully cooked pancake with some syrup.

I love the way the pancake tastes. It takes a while to cook the pancake, but the taste is worth it. Yes, this is a recipe that serves only one person, but you can make this for more just using the same methods and tips.

Enjoy your gluten-free pancake.

If this pancake isn’t for you, maybe you’d like my book instead.

www.kathleenivanchildrensauthor.com

Egg Sandwich on Raisin Bread!

I don’t like eating the same things all the time. So, I switch it up. So, one morning, I decided to try something different. I tried some cinn-raisin bread instead of my normal rye bread. Yep, I used it as part of my egg sandwich.

I started off by making an over-hard egg. Here’s what my cooking an egg looks like. I add salt and pepper while the egg is cooking and before I flip the egg. I cook my eggs on really low and I cover them with a lid as they cook.

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I put some mozzarella cheese on the sandwich. I get the mozzarella balls and slice them. Here is the bread and cheese waiting for the egg.

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I always put the egg on top of the cheese so that the warmth will start to melt it slightly, but not completely. I don’t like completely melted cheese.

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Then, I add some blueberries and cut my sandwich into two triangles. It’s more decorative and looks more tasty to me that way.

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It really tastes delicious. I was surprised at how good it tasted when I first tried it.

I had some Honest Tea – Peach with it that day. I like their peach tea.

Calories

Cinn-raisin bread(Sun-Maid)                        180 (90 per slice)

egg                                                                60-70

mozzarella cheese                                         70 ( I used half this on the sandwich)

blueberries                                                     30 (2 oz)

Honest Tea                                                    80 (16 oz bottle)

                       Total Calories       430

Summary statement:

Try something different. You may like it. 🙂

Goat Cheese Breakfast

Have you ever tried goat cheese? I was surprised when I first tasted it because it’s similar in taste and texture to cream cheese. The taste is of course slightly different, but depending on your palette you may or may not notice. It also has less calories per serving. When I compared it to Philadelphia cream cheese, the goat cheese was 30 calories less per serving.

How did I choose to add it to a meal? I added it to my breakfast. I made an over-hard egg and placed it between two pieces of rye bread. Then I slathered some goat cheese on one of those pieces of rye. I let the warmth of the egg melt it a little before digging in. It tasted delicious. I also had a side of blueberries with the sandwich as well as a glass of green tea.

Goat Cheese Breakfast

1 serving Goat cheese                                                                                                                    70 calories

2 pieces rye bread                                                                                                                           180 calories

1 cooked egg

(your choice of over-easy, over-medium, or over-hard, sunny-side up)                                          60-70 calories

2 oz blueberries                                                                                                                               30 calories

16 oz Green Tea  (Honest brand name)                                                                                          70 calories

Total Calories                                                        410-420 

If you include the butter used to cook the egg, then you get about 500 calories, but it’s still a good idea for a low calorie and nutritious breakfast.

So, are you going to try goat cheese?

Breakfast Ideas

I like to eat simple things, but things that are good for me. A few of those things that I think are good for me is cinnamon, honey, and fruits. So, I will try to add these to breakfast as often as I can.  So, for breakfast, I take cinnamon and honey and add it to greek yogurt. I also eat strawberries or blueberries rather often. So, I will either add these to the yogurt or have them on the side. Here are the ingredients I use to make “my yogurt”.

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Breakfast Yogurt

1/2 tsp of cinnamon

1 tablespoon honey

1/2 cup Greek yogurt

handful of strawberries or blueberries

If I choose to have toast with it, I use rye toast. I don’t often eat toast though. Usually I eat plain cinnamon raisin bread instead. I usually dip it into the yogurt instead of spreading it with butter. However, if I do have rye toast I will use real butter. Here is what I have in my kitchen regarding rye bread and real butter. Margarine isn’t good for you because it’s fake.

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As I drink for breakfast, I usually have tea. However, I also like drinking Virgil’s Rootbeer. Tea has less calories, but Virgil’s rootbeer is made with all natural ingredients. The teas that I like are Honest Tea, Lipton Green tea, and Chamomile tea. If I’m in a rush, I will drink the bottled tea. If I have time to do so, I use the tea bags to make tea. I add honey to the tea to flavor it because it’s a natural sugar. Here’s a picture I took of the beverages I drink.

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As you can see, there is no pre-made, frozen foods in my breakfast menu. It’s healthier that way. I also rarely eat meat for breakfast. I only eat meat for dinner. I am not a meat lover.

Here are a list of the calories. Not bad. And if you add an egg to your breakfast, it’s not bad either.

1 egg                                             +  70

1/2 cup greek yogurt                      110

1 tablespoon honey                         60

cinnamon                                   negligable

5 oz strawberries                            50

1 oz blueberries                              15

1 slice rye bread                              90

1 tbsp butter                                    100

Bottled green tea                              70

12 oz. Virgil’s Rootbeer                    160

These are only a few ideas for breakfast. I have other breakfast foods as well. To come in later posts. 🙂