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Archive for the ‘Snacks / Mics.’ Category

Before I start with the post…I have one important administrative item I need to mention. I am going to be transitioning all of the content from this blog foodillusion.com (including recipes and other informative posts) over to my other blog 100daysofrealfood.com. All those that are subscribed to The Food Illusion site will automatically be added to the 100 Days site (if you aren’t already). So for the next week or so I will post The Food Illusion stuff in both places as I work to transition everything over. I will also continue to post the regular real food pledge posts on the 100 days site as well. Thank you for your patience with all of this! Hopefully this change will make it easier for you (and me) to keep track of everything…especially now that we have taken on another real food pledge.

Okay, so back to banana ice cream. I’ve mentioned this in a post before, but just in case someone missed it I thought it was important enough to dedicate an entire post to it today. This recipe somehow magically turns regular old bananas into delicious, creamy, cold, banana flavored ice cream without using any cream or an ice cream maker. (more…)

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Pumpkins are in season here, but I admit I did not buy a fresh, local one for this recipe. When it comes to convenience it is unfortunately hard to beat a can of organic pumpkin puree. That doesn’t mean pumpkin season can’t put us in the mood for this super-easy recipe though! My 5-year-old has asked me about 20 times over the last week to make some pumpkin bread so this one is for her…enjoy! (more…)

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While this dish is technically “real food” the amount of butter used is what keeps it from showing up on our table on a weekly basis. I personally love baked potatoes, and this variation with the slightly crispy skin on the bottom is just the bomb. And my husband and kids love them, too. You can play around with the toppings by trying grated cheese, green onions, sour cream, bacon (we were out of bacon so pictured is proscuitto), and/or butter. The end result works great as an appetizer, snack, side item, or tailgating dish!

Some recipes request that you scoop out most of the cooked potato before pan-frying them, but we do not think that is necessary. In our opinion the more potato there is, the better things are balanced out between the rich toppings and buttery, crispy crust. They turn out best with small to medium sized potatoes (which are currently in season here in N.C.!) although any size will work. (more…)

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It is apple season here in the Carolinas! Making homemade applesauce is somewhat of a special occasion around here since a healthy store-bought alternative (with no sugar added) can easily be found. I am not saying the store-bought stuff is nearly as good as the homemade version…just more convenient of course. Let’s just say that my husband and I do not regularly consume the little store-bought containers of applesauce, but all four of us fight over the last few drops if it is homemade! Plus making it yourself can be a fun activity (especially with kids), and luckily you can freeze the leftovers.

It is especially quick and easy to make this dish at home if you have one of these handy dandy apple slicers. You can find these inexpensive tools at most grocery stores (or Target), and they will easily cut your prep time in half. Not to mention they come in handy for just slicing apples for a snack (or even pears too!). (more…)

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I recently learned that fresh local peaches can easily be transformed into a delicious frozen treat. I used my ice cream maker to make this recipe, and it gave me yet another reason to be thrilled that I bought one just a few months ago. I seriously doubt I will ever buy ice cream (or sorbet) out of a box again. The machine is incredibly easy to use. You literally just flip a switch and 15 to 20 minutes later…voila! Not to mention that you can control exactly what ingredients go into each recipe.

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I must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together. Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids!

All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious. While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. If you want to serve them for an after dinner treat try rolling them up with strawberries and whipped cream inside and top them with chocolate sauce. Alternately, you could put baked apples (seasoned with butter, honey and cinnamon) inside too. The possibilities are endless! (more…)

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Hummus is an incredibly versatile dish that can be used as a spread on crackers, in a wrap, on a sandwich, or as a dip for veggies and pretzels. I am so thankful that both of my girls like it because it is the perfect way for me to ensure they’re getting protein at lunchtime. They especially like when I put hummus and cheese on a whole-wheat tortilla and wrap it up (we call it a roll-up). I also sometimes add extras like carrots (for my 5-year-old), pieces of leftover bacon (for my 3-year-old), and chopped homegrown tomatoes or cucumbers (for me).

You can buy hummus (that will surely have preservatives in it) at the store or you can try this homemade version, which is very fresh tasting and has ingredients that you can adjust depending on your preferences. You can store it in the fridge for about a week or make a big batch and freeze some for another day! (more…)

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