Culinary Adventures
So simple and creamy, this Vegan Coconut Mango Ice Cream uses only 3 ingredients and a stand or hand mixer. But there is one catch... I wish I could whip up this decadent dessert on a whim, but planning is KEY for this vegan ice cream. The process takes at least 36 hours - so… Continue reading Vegan Coconut Mango “Ice Cream”
Nick and I went vegan for a whole week back in January for Vegan Month! On the menu was a wonderful combination that we have made before (with some minor substitutions in order to keep vegan)... Puttanesca Soup with a Mediterranean Veggie and Hummus Wrap! ∇Note: You can purchase jarred bruschetta or make your own.… Continue reading Puttanesca Soup with Mediterranean Veggie and Hummus Wraps
One of my favorite go-to ingredients to keep it light but indulgent is fat free cream cheese. It can be found in most grocery stores, but feel free to substitute reduced fat cream cheese instead. You won't miss the fat in this delicious stuffed chicken roulade. Make sure your stuffing mixture is thick and tight… Continue reading Mushroom and Spinach Chicken Roulade with Gravy
Delicious, rich and creamy “ice cream” for you to dream about. I’m not kidding when I say that I think about this ice cream all the time. This recipe is certainly not traditional ice cream which is made with a custard, but rather actual iced cream made with whipping cream and condensed milk. Stick with… Continue reading Dulce de Leche Ice Cream
Believe it or not, I’ve never tried eggnog before! This was a great first recipe to start. I’ve used Rumchata with my recipe which does contain some dairy. Please, substitute for whisky, rum, or bourbon instead. Ingredients: 3 large eggs 3/4 - 1 cup granulated sugar 2 1/2 cups unsweetened almond milk 1-2 tsp vanilla… Continue reading Almond Milk Eggnog
What's In Bree's Belly 