39 you shake like Recipes

dates, pitted (i used two medjool and two deglet nours), ground cardamom, banana, peeled and cut into chunks (a partially frozen banana is okay to substitute), drops almond extract, milk (i use whole but you can use another alternative ( almond, rice, coconut , soy, etc.), tahini or 2 -3 tbsp plain yogurt, honey , to taste (or other sugar alternative such as agave, unbleached cane sugar, etc.), orange blossom water, cinnamon, to garnish

vanilla-flavored soymilk, scoops dairy free chocolate ice cream, ripe banana (partially frozen if you wish), agave nectar

nonfat milk, vanilla yogurt (you can also use plain , just add a little honey.), frozen orange juice, from concentrate, orange zest, vanilla extract, cinnamon (optional)

skim milk, cinnamon, bananas, coffee ice cubes (frozen coffee, more or less depending on how much coffee and thickness you want), splenda sugar substitute , to taste (optional)

nonfat milk (or 1 %), water, frozen strawberries, banana (optional), dannon light and fit yogurt (any flavor you want), scoop whey protein powder (vanilla flavor)

lemon (wash the before you cut it up), sliced fresh ginger, hot cayenne pepper (i just shake a bit into the cup), water

cantaloupe, peeled and cubed, orange juice concentrate, goldenbrook farms cantaloupe sherbet, nonfat milk, sugar (or splenda if you prefer )

cocoa powder (preferably without added sugar), frozen raspberries (or any other kind of berries you like), cold water, vanilla essence, splenda sugar substitute (optional), fresh basil leaves (optional) or mint leaf (optional)

low-fat milk (or whatever kind you like), vanilla yogurt (nonfat is great ), peanut butter, honey, handfuls of crushed ice (4 - 8 ice cubes), banana (optional)

skim milk, cold , use what you like low-fat, dairy free, skim, etc, chocolate syrup , sugar free, cherries, use frozen , large black cherries, no sugar added, i found mine at costco, dark chocolate shavings

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

banana, grape juice, scoops protein shake mix , any brand you choose, strawberry kiwi v8 vegetable juice

dates, minced, honey, evaporated milk, unflavored gelatin (softened ), plain yogurt (you can use nonfat if you use greek yogurt)

pumpkin puree (fresh or canned ), fat free greek yogurt (i use plain , you could use vanilla or low fat if you wish), scoop vanilla protein powder (i use a 100 calorie powder), unsweetened vanilla almond milk, chia seeds, cinnamon, pumpkin pie spice, vanilla extract, artificial sweetener, of your choice (i used 1/2 packet of stevia ), ice cubes

delmonte rasp-o-licious peach slices, peach yogurt (use low fat if you wish), vanilla ice cream (use ice milk if you like)

peach halves in juice , do not drain, ripe small banana, plain nonfat yogurt (or use peach or vanilla yogurt if you like), pure vanilla extract, ice cube

strawberry yogurt, nestle buncha crunch pieces (if you have the yocrunch, use the cap-full), milk (whatever kind you prefer), banana, sliced

chickpeas, drained and rinsed (save 1 chickpea to decorate), lemon juice, garlic cloves (big fat ones ), olive oil, tahini (make sure you shake the jar well first), paprika, salt (to your taste )