Simply Fruit Salad

The other day, I asked my daughter what to take to a potluck. She said "Fruit Salad!" She only knows one Fruit Salad, and this is it. It's my favorite. The recipe was originally given to me by my Mother's Cousin, Ellen, and I have used it for many years now. It is very simple - three ingredients - and very frugal - using staple fruits that are available and inexpensive year round. It's perfect for fall and winter, when other types of produce become expensive. Somehow, the combination of ingredients tastes so much better than each one tastes alone! These are the proportions - it can easily be doubled or tripled for a larger group

Fruit Salad
Combine and toss:
2 Sliced Bananas
2 Diced Apples
1 large Can Mandarin Oranges (about 11 to 15 oz) , with their liquid*
If desired, you can toss a raspberries, strawberries, or blueberries over the top (this is a good way to stretch a more expensive out-of season berry purchase)

*You may use Oranges packed in their own juice, or in light syrup, according to your preferences or dietary needs.

Listen to "Fruit Salad" by the Wiggles while enjoying! (even though they have a slightly different recipe from mine ; )

This is best eaten chilled, the same day it is made. But I find it quite acceptable more than a week after it's made, too.

This is being shared on Healthy Vegan Fridays, Penny Pinching Party, Frugal Days, Sustainable Ways

Crispy Rice Cupcakes ( Multiple Allergy Birthday Treats )

Crispy Rice Cupcakes

What do you do when you're having a Birthday or Name Day* party, but have a whole list of allergies and sensitivities to accommodate?

A while back, we had a Name Day party, and we had a houseful of kids (and adults) with the following: Gluten-Free, Dairy Allergies, Vegan, and Soy Free. There were no peanut or nut allergies.

We wanted a Cupcake look, but something that wouldn't taste - you know - well - like we were trying to make cupcakes but couldn't quite make it.

If you've dealt with a special diet for long, you've had something that was meant to taste like a food you'd always liked, but didn't quite make the cut. We didn't want that to happen at a Name Day Party!

These are what we had - and they were a big hit.

Crispy Rice Cupcakes***
Make Vegan Crisp Rice Treats, and press into an oiled Cupcake tin, slightly rounding the top. Use a hand covered in waxed paper to press & shape the Crisp Rice. Cool.

Crispy Rice pressed into Cupcake Pan to Cool

Make Strawberry Celebration Frosting** (or your favorite flavor!), using Soy Free Earth Balance.
Remove Crisp Rice "Cupcakes" from pan, and decorate with Frosting as desired.

Sometimes I also add candy treats - Colored Sugar, pastel Jordan Almonds, etc.

* A Name Day is a custom of Orthodox Christians. It is celebrated very much like a Birthday, but happens on the day of your Patron Saint or Feast. It is a great way to help your kids relate to Christian heroes rather than sports figures or movie stars.

**Commercially available frostings are often Vegan, if they fill your needs, you can always substitute store-bought for home made.

***If you're cooking for a person with allergies, be sure that every ingredient fits their needs. For instance, not all crisp rice cereals are gluten free. For someone with Celiac Sprue, for example, be sure to select a Gluten Free one.

This is being shared at In & Out of the Kitchen, Slightly Indulgent Tuesday, Real Food, Allergy Free
Gluten Free Fridays

French Crepes (Vegan, GF, Top 8 Free)

I have loved French Crepes filled with Strawberries for a LONG time . I remember when I was young & lived overseas, a good friend and I would spend hours going to the big city by bus. When we got to the city, one of the big events would be going to a plush restaurant in a department store, and having Strawberry Filled Crepes.

More recently, when I go with my family for breakfast at the pancake place, I've always loved the Strawberry filled  "French Crepes." Only one problem, they're not Vegan - not even close.

Which left me with no choice but creating my own : )

And that brings me to this afternoon - when I made them for my little girl & myself, and we had an afternoon treat when she had finished her lessons (another great advantage of homeschooling - the Crepes! ; )

What was really great was how easy they were! And, pretty healthy, considering- Vegan, free of Gluten and many major allergens. Very low in fat, and, fairly low in sugar. These can be served for a weekend brunch, afternoon treat, or dessert.

French Crepes

1 Part Vegan French Breakfast Mix

1 Part Potato Starch (if you are not Gluten Free, you can use regular flour here)
1 Part Non-Dairy Milk

Heat 10" non-stick skillet over medium heat (as for pancakes, till water drop sizzles). No need to oil - I use no oil when making these, but oil may be used if desired.

Pour in 1/4 cup batter, and tilt quickly back & forth to evenly cover bottom of skillet. Cook till top is completely dry. Gently loosen with spatula (it will adhere to the surface, but can easily be loosened by sliding a spatula underneath.) Flip and cook briefly on the other side.

Remove finished Crepe to a plate, and make the next one.

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Fill with Fresh Quartered Strawberries, roll up, Sprinkle with powdered sugar & garnish as desired.

(1/4 cup each Crepe Mix, Potato Starch and Non-Dairy milk made just enough batter for the two Crepes in the picture)

(needless to say, you can drizzle with chocolate sauce, top with whipped topping - whatever you like here to make it pretty.

Vegan French Breakfast Mix

This Mix Also Makes Vegan French Toast

Sieve into desired container for storage, seal & shake (I use a basic plastic food storage container, but a Zippered bag will also work)

Make dry mix:

1 part cornstarch (you may substitute Tapioca Starch if you prefer)
1 part sugar (of your choice, or measures-like-sugar substitute)
2 parts chickpea flour
Dash salt for every tablespoon cornstarch
Dash cinnamon, if desired

These crepes freeze acceptably for future use (without the filling) - although they're at their best when fresh. Simply stack with waxed paper between, and wrap airtight in foil or other airtight packaging. The stack can even be rolled into a cylinder if you like for easy storage. Warm thoroughly in microwave to restore pliability.


This is being shared at Encourage One Another, Mom's Library, Wise Woman, Penny Pinching Party, Frugal Days, Sustainable Ways, Fabulously Frugal Thursday, Simple Lives Thursday, Real Food Allergy Free, Gluten Free Fridays, Weekend Wonders, Healthy Vegan Fridays, Slightly Indulgent Tuesday , 
Food on Friday- Gluten Free
Lydia's Flexitarian