Saturday, February 15, 2014

Almond Milkshake...Island Style

In Trinidad, there are two popular blended drinks - fig (banana) punch and peanut punch. My recipe calls for a blend between the two, with ripe bananas, creamy peanut butter and So Delicious Dairy Free Almond Milk with Vanilla. I added a sprinkle of ground nutmeg and allspice, two spices that are commonly used in the islands. The vanilla in the almond milk adds another layer of flavor, and this milkshake is packed with protein. The hubby and I started our day off right and enjoyed it for breakfast. The best part, it only takes 5 minutes! This is my entry into the So Delicious Dairy Free Fast & Fresh Time Trials, a cool new contest being hosted on


1 1/2 cups So Delicious Dairy Free Vanilla Almond Plus (Almond Milk)
2 very ripe bananas
2 tbsp natural creamy peanut butter*
10 ice cubes
1/2 tsp ground nutmeg
1/4 tsp ground allspice

*Double-check that your peanut butter is dairy free by reading the label on the jar.

In a blender, combine almond milk, bananas, peanut butter, ice, nutmeg and allspice. Blend well. Serve with a straw.

Makes 2 servings.

So delicious!

Monday, February 3, 2014

Poached Eggs in Indian Tomato Sauce

I am a huge fan of soft eggs. Yes, I'm one of those people who love a soft egg on top of any dish, rice, salad...even pizza! This dish is my version of shakshuka, a dish of eggs poached in a spicy tomato sauce. It has North African origins, and is also a popular dish in Israel. I decided to switch it up a bit with the Indian spices curry and turmeric, and the heat comes from crushed red pepper. Increase the amount if you want more heat! Served with naan bread, a soft, oven-baked Indian flat bread, which is a delight all by itself. If you prefer your eggs hard, leave in the sauce for a couple more minutes. 


1 tsp canola oil
1/2 small onion, diced
2 cloves garlic, minced
2 cans diced tomatoes, petite cut, no salt added, 14.5 oz cans
1/2 tsp curry powder
1/4 tsp ground turmeric
1/2 tsp red pepper flakes
1 1/2 tbsp sugar
1/4 tsp sea salt
1/2 tsp black pepper
2 green onions, chopped
4 eggs
2 naan breads

1. In a medium pot, heat oil over medium heat. Add onions and sauté for 3 minutes. Add garlic and stir for 1 minute.
2. Pour in diced tomatoes. Add curry powder, turmeric, red pepper flakes, sugar, sea salt, black pepper, and 1 green onion. Stir well and let cook for 20 minutes, stirring often.
3. Reduce heat so the tomato sauce gently simmers. Break an egg into a cup. Hold the cup close to the pot and pour it gently into the sauce. Repeat with the remaining 3 eggs.
4. Cover the pot and let simmer until the whites are set, about 4 minutes.
5. Remove eggs from pot with a large spoon. Spoon sauce over them, and sprinkle with remaining green onion. Serve with naan bread. Serve immediately.

Makes 2 servings.