Chocolate Cherry "Milkshake" -- a green smoothie in disguise

Basically I just wanted chocolate a few nights ago... then I wanted a milkshake... then I decided just to make a healthy version of a chocolate shake... I had frozen cherries in the freezer from a friend. I had spinach. I had raw cacao powder. I had bananas. I had almond milk. All that stuff + ice = mmmmm. Unexpectedly mmmmm.

This one's a win! It's a green smoothie in disguise. You can add more greens if you like. It's quite sweet with the stevia and fruit, so you could definitely pack in some more spinach or kale. They will never know... it's chocolate, so it's supposed to be brown... they'll never guess that's partially from the greens as well.

Michael also likes this with a few tablespoons of peanut butter thrown in for good measure. I, however... am the purist... just give me the chocolate and the cherries.

Chocolate Cherry "Milkshake" 
Gluten/Grain-Free, Dairy/Casein-Free, Soy-Free, Vegan, No-Added-Sugar
Created by Carrie Forbes of Gingerlemongirl.com

1/2 medium banana
1/2 - 3/4 cup frozen, pitted cherries
1-2 handfuls baby spinach
2 tablespoons raw cacao powder (of course if you don't have this laying around just toss in some Hershey's cocoa powder!)
1/2 cup almond milk
3-4 ice cubes
few drops liquid vanilla stevia

Add all to high powdered blender and blend on high for 1-2 minutes until thoroughly creamy and resembles a dark chocolate milkshake. Makes 1 large serving -or- 2 small servings.

Gluten Free 2-Ingredient Fudge Sauce Recipe

One of my favorite blogs of all time is "Heather Eats Almond Butter." If you're not a fan you should be! Heather's blog is fun and full of simple, easy recipes and she just had a lovely little daughter.

Heather lost weight several years ago and even after having a baby has maintained a healthy weight. She eats almond butter... among other healthy things!

One of the struggles I've had is that I really love healthy fats! Natural almond butter, peanut butter, coconut oil, extra virgin olive oil, etc.. you name it and I really love it!

Part of my problem was that I was simply eating too much of it... you can have TOO much of a good thing! Too much of a healthy food!

So if you decide to make this "healthy", dairy free, gluten free chocolate sauce... make sure to keep your portion in check! 1 tablespoon has about 55 calories... and 1 tablespoon is just enough of a treat to add to my morning bowl of 1/2 cup of gluten free cooked rolled oats!

This "not really a recipe" was sort of an accident. Heather, of the above mentioned blog, had a post on a 2 ingredient fudge that she made. She used coconut milk and baking chocolate. BUT... being the "ADD, prone to not paying attention" kind of girl that I am. I didn't fully read the directions. She used 16 oz. of baking chocolate. My chocolate bar was only 4 oz. And therefore, I ended up with a lovely & decadent chocolate SAUCE, rather than a fully formed fudge! And really after figuring out the calories on this delicious concoction... I'm glad I only used 4 oz of chocolate! lol!!

This is not a really sweet fudge sauce since we don't add any sugar, but it's so creamy, rich and delicious! Enjoy!

Gluten Free 2-Ingredient Fudge Sauce Recipe
free of gluten, dairy/casein, and soy protein (the chocolate does contain soy lecithin)
makes about 1 1/2 cups of chocolate sauce
that's about 24 tablespoons at roughly 55 calories per tablespoon - so use it sparingly!

1 (12 oz.) can of full fat coconut milk - Native Forest is my fav brand - No sulfites
4 oz. dairy free chocolate - I used 4 oz. of  Lindz 70% chocolate bars

Directions:
Melt the chocolate bar over low heat in a small saucepan. Add the coconut milk and stir consistantly for about 3-4 minutes until the sauce is slowly simmering and is a deep chocolate color. Pour into a glass jar and refrigerate for at least 8 hours. The sauce will be thick enough to hold a spoon upright in the container. Makes 24 servings!  Add a tablespoon to your oatmeal, your ice cream! Enjoy as a treat!

Gluten Free Chocolate Protein Smoothies

I really love smoothies for breakfast & right before bed as an evening snack in warm weather. Lately I've been making a variation of this protein "ice-cream". During the summer I really want something cold (but healthy) that feels like a treat and this smoothie really hits the spot.

I like to use either raw cacao or raw cacao nibs in this smoothie because the health benefits and because I just like the taste. You could also use regular cocoa powder or even carob powder.

If you don't want to use a protein powder (and if you don't like the taste of protein powder, you probably won't like the taste of this smoothie) you can also just use a frozen banana or other fruit of your choice. I really like this vegan brown rice protein powder. You can also use a dairy or soy based protein powder if your body is okay with those proteins!

And check out the awesome blog "Heather Eats Almond Butter" she's become one of my favorite foodie blogs. She focuses on foods that work for her body type. For Heather that means a higher protein, lots of veggies & healthy fats. A base of foods similar to what we eat in our household as well! Heather is also expecting, so lately she's been posting a variety of fun pregnancy recipes! It's been a joy to read about her daily journey to becoming a mom! Go visit and send her happy congrats!

Cinnamon "Chocolate" Protein Smoothie
a variation of Heather's Heabified Protein Ice Cream

1 cup almond milk
1 tablespoon raw cacao -or- raw cacao nibs
2 tablespoons brown rice protein powder
1 teaspoon cinnamon
pinch xanthan gum (only if you want an "ice-cream" type texture)
1 dropper-full vanilla stevia
1 tablespoon raw honey
9-15 cubes of ice

Directions:
Add all to your blender and blend until smooth. If you have a Vitamix you are one lucky duck & I am insanely jealous!! :-) However, my KitchenAid blender does a fairy decent job of blending this into a great smoothie! I also blend this in a Magic Bullet, and while it doesn't have the power of my blender, it still turns out a fantabulously yummy chocolately smoothie!!

Serve immediately with a really fun and super green handmade glass straw from GlassDharma! Makes 1 large serving!

Enjoy!

Ginger Lemon Girl On the Air...

Ginger Lemon Girl goes Live via online radio air!

I will be participating in a live radio program hosted by Jenn of Frugal Upstate: http://frugalupstate.blogspot.com/, along with Amanda from Mrs. W's Kitchen. Amanda graciously suggested my blog to Jenn and Lynnae! Thanks Amanda!!

Jenn's online radio call-in show airs live each Monday night. It is called "Frugal Coast2Coast." Each week Jenn focuses on a different "frugal" topic which she discusses with her blog readers and radio listeners.

On Monday, March 30th, Jenn and her co-host Lynnae (from Being Frugal.net) will be discussing how to be frugal on a special diet. They have invited me to discuss gluten free eating on a budget!

Here is the website for the call-in radio show!

I'd love for you to share your ideas with me on how YOU are gluten free on a budget!

Please drop me an email (gingerlemongirl (at)gmail(dot)com) or leave me a comment below!

I hope you will listen in on Monday March 30th, or even call into Jenn's radio show!! I'd love to hear from you!

Also,if you are not a member already, I invite you join in the conversation with my Gluten Free Recipe Swap Group! We have a lively group of 200+ members involved in ongoing discussions regarding gluten free recipes, gluten free menus, gluten free grocery shopping, etc... Please join in the fun!!

Cinnamon Ice Cream (Gluten Free)

I grew up in rural southwestern Virginia. Land of apples, hunting season, and the Statler Brothers.

Yes, the Statler Brothers. What? You've never heard of them?

Well, once these men were BIG in the world of country music and they just happened to have roots in the tiny little town of Staunton, Virginia.

Every fall my dad would pack us all in the van to go on the drive to Staunton. Dad wanted to get a glimpse of the wonderous fall mountain foliage, visit a discount book store, and get dinner at the Statler Brother's Restaurant.

I don't know if the Statler's actually owned that restaurant, but I DO know that they served up some mighty tasty cinnamon ice cream.

I loved that ice cream. It tasted like a crisp fall morning and warm apple pie. It tasted like the beginning of the holiday season. It tasted like apple butter, church potlucks, picking out pumpkins and everything else I loved about that beautiful time of year. I ate that ice cream as slowly as I possibly could to make it last. And I've never forgotten it.

When we were first married Michael would look at me strangely when I sprinkled cinnamon into my vanilla ice cream.

M - "What are you doing?"

Me - "Making cinnamon ice cream."

M - "Cinnamon?? ice cream??"

Me - "Yes. It's lovely. It tastes like apple pie! Want some?"

M - "No. You're weird. But I love you anyway."

I think we had this conversation several times before Michael came to accept cinnamon ice cream as the norm in our household.

I learned an incredibly easy recipe for making ice cream at home earlier this summer. It's frugal, fun, and a great guest pleaser! This ice cream is frozen simply by pouring it into ice trays or a container like this and placing in your freezer. You don't need an ice cream maker, you just need a few simple ingredients, a crisp fall afternoon, and good memories. Enjoy!


Cinnamon Ice Cream

1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
1 cup water
2 teaspoons vanilla
1 tablespoon cinnamon (or as much as you'd like!)

Plan to make this ice cream 4-5 hours before serving. Mix all ingredients together and pour into ice trays or into a large shallow container, like this deviled egg tray. Place in freezer and stir occasionally. Serve when frozen.

Enjoy!

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