Mother’s Day Strawberry Mango, and Coconut Mousse

Written by lyricsmama on May 3, 2016 – 1:16 PM -

Do something special for mom this Mother’s Day. Make her something both delicious and healthy, that she’ll remember all year! Try making her this delicious Mother’s Day Strawberry Mango, and Coconut Mousse recipe.

Strawberry Mango, and Coconut Mousse

Strawberry Mango, and Coconut Mousse

Ingredients (Serves 6):
1 (1-pound) package silken tofu
1 mango, peeled, pitted, and chopped,
¾ cup shredded unsweetened coconut
3 tablespoons agave nectar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
1 cup chopped strawberries
6 strawberries, sliced, for garnish

Directions
– In the bowl of a food processor, combine the tofu, mango ½ cup of the coconut, the agave, vanilla, and lemon juice. Blend until smooth. Transfer to a bowl and gently stir in the chopped strawberries.

– Spoon the mixture into ramekins or dessert cups and chill for at least 20 minutes.

– To serve, garnish with the sliced strawberries and remaining ¼ cup coconut.

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Delicious Memorial Day Coleslaw Recipe

Written by lyricsmama on May 3, 2016 – 12:33 PM -

Nothing beats the flavor and crunch of homemade coleslaw! This side dish is an All American classic, check out the recipe below for you to try this Memorial Day.

Memorial Day Coleslaw

Memorial Day Coleslaw

Yield: about 3 cups, for 6 servings.

Ingredients
2 Tbs. cider vinegar
1 Tbs. sugar or to taste
1 1/2 tsp. Dijon mustard
salt and freshly ground pepper to taste
1/4 cup mayonnaise
4 cups shredded green cabbage, about ½ of a large cabbage
1 carrot, peeled and grated on the large holes of a cheese grater

Directions
Combine vinegar, sugar, Dijon, salt & pepper. Stir in mayonnaise. Add cabbage and carrots, allow to marinate together 1 hour or longer in the refrigerator. May be kept for a week without loss of quality.

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Banana Granola Pops

Written by lyricsmama on May 2, 2016 – 9:31 AM -

Warm weather is finally upon us and keeping your kids cool can be a feat all on its own. When the ice cream truck is rounding the corner and the kids start screaming for ice cream, be ready to handle those requests from your own kitchen with these delectable-yet-healthy frozen Banana Granola Pops!! Not only will these delicious treats satisfy you and your kid’s sweet tooth, but this simple recipe will allow your kids a hands on opportunity to help out in the kitchen.

Banana Granola Pops

Banana Granola Pops

Ingredients:
4 Bananas
3 tablespoons of your favorite Granola
6 ounces dark chocolate chips or shards
8 Popsicle sticks

Directions:
-Peel, cut bananas in half crosswise and insert Popsicle sticks. Place on a parchment-lined tray, cover with plastic wrap and freeze for about 3 hours.
-Place Granola into a shallow dish. Melt chocolate in a double boiler over slightly simmering water, over low heat, constantly stirring. Pour the chocolate into a tall glass. Dip each banana into the chocolate and roll in the granola straightaway. Place on a parchment-lined tray. Serve immediately or wrap individually in parchment paper or plastic wrap in the freezer.

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Greek Baked Eggs Recipe

Written by lyricsmama on April 4, 2016 – 7:16 PM -

Waffles, French toast, eggs benedict… sometimes the typical breakfast/brunch options can get to be a bit mundane.

To shake things up, here’s a great recipe for Greek Baked Eggs, bound to make your brunch guests dying for more. By elevating the simple, protein packed egg, with the flavor of feta and saltiness from the Kalamata olives, your guests are sure to be begging for the recipe.

Greek Baked Eggs

Greek Baked Eggs

Ingredients:

3 tablespoons butter
1 tablespoon heavy cream
5 large eggs
5 Kalamata olives, pitted and roughly chopped
1 garlic clove, finely chopped
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta cheese
Kosher salt and freshly ground black pepper
Toasted bread, for dipping and sopping

Directions:

Preheat oven to broil.
Place the oven rack on the first shelf. Add the butter and cream to the bottom of a shallow baking dish. Place under the broiler until the butter and cream mixture is hot and bubbly (about 3 to 4 minutes).
Break the eggs (keeping the yolks intact) into individual bowls and set aside. In a small bowl, stir together the olives, garlic and chopped herbs. Set aside.
Once the butter and cream mixture is hot and bubbly, remove from the oven and carefully pour the five eggs into the dish (work quickly). Sprinkle the tops of the eggs with the olive herb mixture and top with the crumbled feta cheese. Liberally sprinkle with salt and pepper. Place the pan back under the broiler and cook until the egg whites are nearly cooked through (approximately 4 to 5 minutes). Remove from the oven and allow to set for 1 minute before serving. Serve hot with toast for dipping.

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Mini Ranchero Eggs

Written by lyricsmama on March 9, 2016 – 10:48 AM -

Mini Ranchero Eggs

Mini Ranchero Eggs

Ingredients
2 tablespoons olive oil
½ medium onion
½ green pepper
½ jalapeno pepper
1 (14.5 oz) can of diced tomatoes
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon ground paper
8 large eggs
4 (6 inch) flour tortillas
Cilantro for garnish

Directions
Make salsa by softening onions, green peppers, and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes.
Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer, uncovered for 5 minutes. Set aside.
Spray some non-stick spray on both sides of a tortilla and place it on your pan medium-low heat.
Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla.
Place two heaping tablespoons of salsa between the two eggs, cover your pan and bring heat to low.
Allow eggs to cook between 3-4 minutes, remove from heat and serve on a plate with chopped cilantro

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