Vegan Key Lime Mousse

Getting back from Key West and getting back to reality means the cold weather of our northern states is hitting me square in the face. Trying to maintain a sense of the Keys, I wanted to dig out a recipe I found a few weeks ago. A Vegan Key Lime Pie. But no crust and just a few ingredients. Of course, the recipe is No. Where. To. Be. Found. Story of my life. I searched my phone, Pinterest, my Facebook page, my friends’ Facebook pages, even the black hole of an office cabinet I have. Nada. So in my stubbornness, I have assembled a recipe I hope will be a reasonable alternative. Can’t wait to try it out on the minions after school today…

Key Lime Ingredients

Key Lime Mousse

2 avocados, diced
2/3 c lime juice
1/3 c maple syrup
2 cans full fat coconut milk – DO NOT shake cans!

To Do:
Place diced avocados, lime juice and maple syrup in food processor. Or a bowl and use an immersion blender – I prefer quick and easy tools AND quick and easy cleanup! Blend until smooth.

Open coconut milk – did you remember not to shake the cans?? Scoop out the cream portion of the milk into a large bowl. NOTE: At times, the liquid will be at the top of the can and you can just pour it off first. Other times the liquid is in the middle. Scoop gently and you will find the liquid. Pour the liquid into a separate container. It is great in smoothies!

Whip the coconut cream with a hand whisk until it thickens. Great arm workout, by the way. Fold the lime juice mixture into the coconut cream.

Refrigerate or freeze until it is the desired consistency. Refrigeration will get a mousse texture, while freezing will make the mixture more like ice cream.

To serve, place in small bowls and top with shredded coconut. For kids, add a dollop onto a graham cracker. The extra sweetness of the crackers offsets the tartness of the limes. Enjoy!

Key Lime Pie


Bad, blogger, bad!

My original idea for blogging was to write each week. Well, that just didn’t happen.  I was lucky enough to tag along with Mr. C to Key West for a business trip. He worked. I ate. He had face time with clients, I had face time with a few books. Happy days… For me, at least. Actually, Mr. C enjoys his job and the people he gets to know along the way. Having meetings with the ocean on your right and palm trees on your left, doesn’t hurt either.

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Key West – first time there – was a surprise for me. I was under the assumption, based on its popularity as a vibrant, wild & crazy tourist town, that it would look like a Disney inspired Mardi Gras party place with floats and beads and feathers everywhere; maybe with some choreographed dancing breaking out in the streets (that would be my kind of town!). No so much. It was even better. Key West is a REAL place.

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There were dressed up houses and t shirt shops; but there were places like this (it’s for sale, hon!) and roosters crossing the street. If I were clever I would insert a why did the chicken cross the road joke here… It truly is a unique spot. Hope to go back again. When I do, I’d like to see what the Garden of Eden is like…a clothing optional club. Do you think people ever sit on the bar stools there??? Ew.

Back to food, glorious food. I was spoiled enough to eat out every meal. Wonderful breakfasts of omelets and eggs benedict; fresh guacamole and flat bread for lunch; and of course everything Key Lime I could get my hands on. Martinis, pie and ice cream. It was all divine – but everything  is better in the Keys…even rainy days.

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Signing off. Samson the giant dog is playing his ‘in-out’ game. Wants to go outside, only stare at the door wanting to come back in.

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Scalloped Potatoes

I would like to attempt this in a slow cooker someday…

3 lbs Yukon Gold potatoes, peeled & sliced very thin
2 ½ c milk
1 c heavy cream OR ¾ c milk & ¼ c butter
1 t minced garlic OR 1 clove, minced
3 T butter, softened
5 oz cheese, shredded <- Gruyere, Swiss or Cheddar
Salt and pepper

How To:
Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes, 2 ½ cups of milk, and garlic in a large saucepan over medium heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes.

Scoop out the potatoes from the milk (Martha suggests placing a colander over a large bowl to drain potatoes, but that’s a big pot with boiling milk and hot potatoes primed to launch themselves out onto the delicate skin on your hands and wrists. Scooping is safer – use a big slotted spoon. You’ll be fine.). You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups.

Grease a 3 1/2-quart oval baking dish with butter. Arrange half of the sliced potatoes in the baking dish; then add 1-2 ounces of the cheese. Season with salt and pepper. Add the remaining potoatoes. Dot with butter and pour the reserved cooked milk over the potatoes. Add the cream or additional milk plus butter combo. Sprinkle cheese over top.

Bake until cheese becomes golden brown and milk had thickened; about 75 minutes. Let rest 5 minutes before serving.

Protein Option: I served this with turkey and gravy purchased premade from our local butcher shop.

Kids Option: Told them this was a variation of mashed potatoes. Which they love. They sort of bought it…

(adapted from a Martha Stewart recipe)

The Eggcellent Challenge

Last week held another food success. Actually, two wins for moi. I, for the very first time, folded an omelet without flopping everything in, over and out of the pan. One little tear; which I considered hiding with some artfully arranged tomatoes scattered on top; but then I thought, Nah, let’s be real. Here is my omelet in it’s full glory.


I made the omelet because I had leftover scalloped potatoes. Not of the box variety. I decided to be very Martha Stewart and make them from a Martha Stewart recipe. These potatoes were so good that I truly thought of going downstairs in the middle of the night to eat them. I waited; but it was an early, eggcellent lunch that day.

Rigby Hat

One Pot Sesame Noodles

So a paleo, a vegetarian and three kids walk into a bar…
Just kidding, no punchline! Just our real life situation. Husband loves low-carb, high protein meals, I love pasta, pasta and pasta (no meat) and the kids like to switch it up. One day, yes! Next day, nope. Not eating that, Mom.
Here’s my take on an easy dinner.

One Pot Sesame Pic

One­ Pot Sesame Noodles & Veggies (Vegetarian style)

8 ounces whole wheat long pasta, UNCOOKED! <-the best part, easy!
3-1/2 cups water
1 red bell pepper, thinly sliced
2 medium carrots, cut into coins (about 1 cup)
1 small yellow onion, halved and thinly sliced
3 medium cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground ginger (because mom doesn’t always have fresh)
1/4 cup soy sauce
3 tablespoons sesame oil
2 tablespoon brown sugar
Pinch of crushed red pepper flakes (watch the heat for the kids!)
Pinch of salt (or not)
1/2 medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
1 tablespoon rice or white vinegar

Toppings: Ground cilantro, chopped salted peanuts, sliced scallions. Heck, go for honey roasted peanuts. It was what I had on hand and it worked just fine!

How To:
In a large pot over high heat, add pasta, water, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.

Allow the pot to come to a boil; 7-9 minutes depending on the thickness of your pasta, use tongs to toss the noodles so they do not stick to the bottom of the pot. When noodles are al dente, the veggies should be tender and water will have mostly evaporated, leaving a nice sauce.

Remove from heat and add the cabbage and vinegar, tossing for a few seconds to wilt the cabbage.

Top with the ground cilantro and add peanuts and scallions to individual bowls.

Protein Option: Add in some grilled or slow cooker chicken.

Kids Option: Kids love this either way. The like the sweetness of the brown sugar, tho they tend to pick around the veggies. Grr. Least the nutrients from the boiled veggies stay in the pot!

Whoop, there it is.

Today is the very first day of my 924th attempt at being organized. Yay, me! So here is my personal blog to help me file away recipes, articles and anything else that crosses my mind. I also read that the ONE thing one should do in 2016 is to journal. I guess that this will count – tho I did buy a nice, little blank book at the Dollar Store to write in. Perhaps I will do both. Probably not. But it’s a pretty book!


Signing off. Samson, the giant dog, ate cat poop. He wants love and I just can’t even. I will throw him some Cheerios to get him to drink water and become lovable once again. The great dog/cat saga continues…