All posts filed under: Single Servings

Fruit Creams

I like to whip up one of these when I’m not quite hungry enough for a full-on smoothie, but I’m still craving something. These remind me of the drinks you’d get from an old-school Orange Julius counter (or, does Orange Julius still exist??)—they’re not quite as thick as a milkshake, kinda sweet, kinda creamy, and really delicious. Enjoy! M Fruit Creams Prep time: 5 minutes One serving Ingredients for Orange Cream: 2 oranges, peels sliced off 2 tablespoons cashew cream 1/4 cup non-dairy milk Ingredients for Strawberry Cream: 4-5 strawberries, greens sliced off 2 tablespoons cashew cream 1 cup non-dairy milk Directions: In a blender, process ingredients until smooth. Pour into a glass and enjoy! (Optional: add a cube or two of ice, and if you want it a little sweeter, blend in 1 teaspoon of maple syrup or agave.)

Strawberry-Rhubarb Oat Bowl

This is my version of a fruit crisp without all the flour and without all the baking (but with a creamy sweet ginger kick). Toasting the oats in a skillet gives it that baked taste in just minutes rather than the better part of an hour. And even though I created this for desserting purposes, it would actually make a really healthy breakfast. Okay, get to it! M Strawberry-Rhubarb Oat Bowl Single Serving, Dessert | Vegan, Gluten-Free Prep time: 5 min |  Cook time: 10 min Ingredients: 1 stalk rhubarb 4-5 strawberries 3 tablespoons cashew cream (or Greek yogurt) 3-4 tablespoons non-dairy milk 1/4-inch slice ginger 1 tablespoon maple syrup 1/2 cup rolled oats 1 tablespoon non-dairy butter Prep: 1. Mince ginger. 2. In a small bowl, stir together cashew cream with half of maple syrup, ginger, and non-dairy milk 1 tablespoon at a time until it’s still thick(ish), but pours easily from the bowl. 3. Slice rhubarb and strawberries. Cook and serve: 1. Melt half of non-dairy butter in a small skillet on medium …

Chocolate-Covered Bananas

I had some extra chocolate today so decided to whip up some banana treats. Yum, yum! Try these when you want something that looks sorta fancy, but doesn’t take a fancy amount of time. They’re ready in 20 minutes, and you only need three ingredients! Enjoy! Chocolate-Covered Bananas Single Serving, Dessert | Vegan, Gluten-Free, Grain-Free Prep time: 10 min  |  Ready-in time: 20 minutes Ingredients: 2 tablespoons sliced almonds    |    1/4 cup chocolate pieces      |     1 banana Directions: 1. Slice banana into 1-inch pieces. 2. Mince sliced almonds and place them on a piece of wax paper. 3. Place a second piece of wax paper on a small plate or in a small Tupperware container. 3. Fill a small saucepan with 1-2 inches of water, heat water on low heat. Place a small bowl inside saucepan. (Be sure the water only comes to about halfway up the bowl.) 4. Place chocolate pieces inside bowl, stirring occasionally until completely melted. 3. Use a fork to dip bottom half of banana pieces …

Linguine with Asparagus

I’ve been very into spring pastas the last few weeks, mostly because I’ve discovered some gluten-free pastas that are so, so good. Sometimes gluten-free noodles can be really mealy and stick to each other like glue, but with Bionaturae and Jovial, you’d never know anything was “missing.” I nixed gluten a couple of years ago because I kept hearing that it helped with migraines and headaches, which were a regular part of my life. And while it’s definitely not for everyone, going gluten-free has been life-changing for me. I lost about ten pounds, as well as a hazy veil hanging over my eyes that I never even knew existed until it was gone. So pasta was out for a while, but ever since I discovered gluten-free noodles that actually taste normal, I’ve been a pasta recipe-creating machine. This post is the latest and greatest. Enjoy! Linguine with Asparagus Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 1 serving of pasta Ingredients: 1 small chicken breast 10-15 asparagus spears 1 serving linguine …

Shrimp Scampi with Rainbow Carrot Ribbons

While visiting a friend in L.A. a couple of years ago, I had the most delicious breakfast sitting on the outdoor patio of a Venice cafe: cooked rainbow carrots topped with a fried egg and hollandaise sauce. I’ve been a little obsessed with rainbow carrots ever since, so for this post, I’ve worked them into a shrimp pasta dish. Turns out the bright flavor of carrots pairs really nicely with the also bright flavor of shrimp. Is “bright” the right word? Not sure, but it doesn’t matter—the point is, it’s delicious. Not to mention, as much of a treat for the eyes as it is for the taste buds. Enjoy! Shrimp Scampi with Rainbow Carrot Ribbons Prep time: 10 min  |  Cook and serve time: 15 min Serves one Ingredients: 3 lasagna noodles, broken into small pieces Cooking spray 4-6 rainbow carrots 2-3 cloves garlic 2 teaspoons butter 1/3 cup vegetable broth 8-10 shrimp, peeled and deveined (vegetarian option: 1/3 cup chopped hearts of palm + stir 2 tablespoons cashew cream into broth sauce for protein) 1 tablespoon …