Make your own Frozen Yogurt!

Another week of all day, every day, YOGA. 

“Wow” sums it up nicely

(wow in a good way of course!). 

Don’t worry, I’m not going to get all preachy and hippie on you but I’ll admit to having this new feeling of being “wiser” and “gliding through my days.” I kinda like smelling like patchouli to, it works for me.

Anyway, it’s time for another guest blogger! I must say that I was really excited about this recipe and I hope all of you will be too.

Why buy  yogurt when you can whip up the creamy goodness in that kitchen of yours?! Ya know that ice cream maker you probably bought, registered for, or received as a gift? Yeah, the one you might need to dust off, here’s exactly how you’re going to use it! Or, hello! Go buy one!

Welcome my next guest bloggerKate (Katarina). I dont’ know exactly when it was I stumbled upon Kate, likely through foodbuzz. I can tell you don’t let the name of her blog fool you, she’s NOT dieting. You’ll find Kate witty and sharing the same love and passion for eating and making good food that I have. Oh, and her photos are pretty darn appetizing! (pun intended).

So, I was delighted that she accepted to guest blog for me. Don’t forget to head on over to her site and make friends, she’s friendly, just like me!

Welcome Kate!

Hi Everyone!

I am Kate from Diethood, and I am really excited to be here!

Before moving on to the delicious parts of this guest post I just want to thank Jennifer for inviting me to be a guest on her fantastic blog. Jennifer, I am flattered and I truly appreciate it. Thank you!

Since Jennifer’s blog is about eating healthy and taking care of your body, I decided to show you how you can make your own frozen yogurt from scratch.

Meaning, I am going to show you how to make your own yogurt, and then how to turn that into frozen yogurt!

(Jen chimes in here: Woohoo!)

So here we go!

RECIPE

Banana Frozen Yogurt – From Scratch

You will need:

For the Yogurt:

  • 1 gallon of 2% milk
  • 6 ounces of non-fat plain yogurt


Directions:

  • Grab a large, deep pot and pour in just a bit of water – about one inch from the bottom; bring it to a boil.
  • Pour in the gallon of milk and bring that to a boil. This will take some time, but be careful because it does not take long for the milk to spill over.
  • Turn off the stove and allow the milk to cool down.
  • About 45 minutes later, wash your hands, then put your pinky finger in the milk and, if you can count to twenty without pulling out your pinky, the milk is ready. I know this sounds a bit off, but trust me; it is the best way to get the right temperature.
  • Stir in the yogurt; cover the pot with a lid, then wrap the entire pot with a large bath towel. Let it sit in room temperature for at least 8 hours. I do this right before going to bed and the yogurt is ready in the morning.
  • Put the yogurt in the fridge for a couple of hours before serving.
  • Store the yogurt in large plastic containers with a cover and refrigerate.

And now for the fun part! Banana Fro-YO!

You will need:

  • 3 ripe bananas
  • 2 cups of your homemade yogurt
  • ½ cup granulated sugar, or you can also use a sweetener of your choice
  • ½ tablespoon pure vanilla extract
  • Ice cream maker

Directions:

  • Slice the bananas, crosswise, and put them in the freezer for 2 hours.


  • In a food processor bring together the frozen banana slices, yogurt, sugar, and vanilla. Process until smooth. You can also use a blender, or an immersion blender.
  • Pour the mixture into your ice cream maker and prepare according to manufacturer’s instructions.
  • For a variety, throw in frozen raspberries instead of bananas. You can also add in a handful of chocolate chips in the last few minutes of freezing.

Advertisements

Guest Post while I’m Biz-ee!

Love my new mug! Gift from hubs.

In case you missed a few of my “namastes” on twitter, or my stating the obvious of why I’m a busy girl (bizz-ee-that’s a fun word right there) on facebook, I thought it would be nice if I share why I’m doing more sun salutations and downward dogs then most of you on a daily basis.  

Did you guess yet?

YOGA people! Me + ISHTA yoga teacher certification for the next few weeks, all day long, every day. So, one (meaning me here) has to ask for help sometimes. And today I asked my friend and fellow blogger, Sandra to share a recipe with you cause 1) She’s a great blogger, her photography makes you drool and her food is “good home cooking” and 2) I barely have time to even write a paragraph for this post without thinking of human anatomy or meditating (kidding, sort of), but have to keep all of you lovelies in check or at least eating something good and perhaps healthy.

So, I welcome Sandra!

 Hello A Girl and her Carrot readers,

What a pleasure it was for me that Jen asked me to guest post for her today. While she is training for her yoga certification which we all know it s not the easest thing in the world, we will enjoy cooking and eating!

It wasn’t challenging to prepare this post because mostly at home I am cooking balanced meals, but I did kick one notch up in a nutritional benefits just because it is Jen’s blog which is full of healthy recipes!

When I look for inspiration, motivation, health advice or a nutritious recipe I know I can count on, I am here at Jen’s blog or just asking her question out of the blue! She was a huge help to me when it comes to health advice, and I am so glad that I can call her my friend!

This recipe is great for breakfast and is extremely satisfying! (Jen adds: All those veggies and protein are gonna fill your belly right up!).


RECIPE

Egg White Veggie Omelette

Serves 2

Ingredients:

  • 2 Tbs. coconut oil/one for pepper mixture, one for omelet
  • 6 egg whites
  • Salt & pepper
  • 6 fresh mushrooms, sliced
  • Sprinkle of crushed red peppers
  • 1/2 red bell pepper, sliced
  • 1/2 green pepper, sliced
  • Handful of cheese, shredded (any kind of cheese)
  • *I used Quesadilla Natural Cheese

Directions:

  1. Heat coconut oil over medium heat in a large skillet until it oil start to bubble.
  2. Sauté the mushrooms , and pepper slices with a pinch of salt, pepper and few sprinkles of crushed red pepper until caramelized and browned. Remove to a bowl and set aside.
  3. Meanwhile, whisk the egg whites and season to taste with salt and pepper.
  4. Pour egg mixture into the pan. Lift the edges up as it’s cooking and allow the uncooked egg mixture to flow underneath. Flip omelet over to cook on other side.
  5. *It is hard to flip over because it is just egg whites so you can just lift the edges and let the mixture go underneath until the top becomes more and more cooked. Put it on the side and leave it in the pan until ready to serve (this is if you are unable to flip over on the other side)
  6. Spread the mushrooms, red pepper and cheese on half of the omelet, reserving a little bit of the peppers , mushrooms and cheese to garnish the top. Fold over in half and transfer to a serving plate.
  7. Also I used handful of fresh parsley for garnish, which is very healthy.

Enjoy!

Now I have worked extra for this post because I wanted to point out why this meal is healthy and good for you!

Let’s start with Fresh Parsley.

This herb is not only used in culinary world for garnishes, but as a medicine too. From Vitamins C ,B12, folate, chlorophyll, calcium, more vitamin C than citrus fruits, and just about all other known nutrients to the One of the World’s Seven Most Potent Disease-Fighting Herbs. We are talking from Hormonal balances, bad breath, Menstrual irregularity, Weight loss benefits from being a diuretic, Fatigue~Parsley is high in iron so helps repair and provides components for better blood cells, and many many more. So eat more fresh parsley!!!

Peppers:

I like my peppers more raw than cooked I just saute them for few minutes so they can still have the crunch and feel more raw. Bell peppers are packed with several nutrients. They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid. Bell peppers also contain a large amount of phytochemicals that have exceptional antioxidant activity. Bell peppers have also been shown to prevent blood clot formation and reduce the risk of heart attacks and strokes.

Egg Whites:

Egg whites are jam-packed with minerals and amino acids essential to keeping your body healthy. Egg whites carry Potassium, Folate,Magnesium, Lots of Protein and they are Low in Calories.

Kelpo Coconut Oil:

Coconut Oil prevents infections, may help you lose weight, it is a fountain of youth, improves your immune system, can help prevent cancer. Coconut oil lowers cholesterol because it stimulates the thyroid gland. When the thyroid works properly, it uses cholesterol to make chemicals that are vital for preventing disease and also slow down the aging process.

Thank you Jen so very much for inviting me to be your guest today, I feel honoerd and happy to have you as a blog /twitter/facebook friend!:)) 

Okay everyone, now of course I want you to share the luv and check out Sandra’s blog and feel free to tell us:

Do you have a favorite omelette that you make? Any favorite add-ins to those perfect little globes called “eggs?”