Shrooms, Shakes and Shamrocks..

As promised here are 3 yuumy new recipe's for you to give a whirl
Mushroom Storganoff

You'll need (roughly)
Smart Balance
4 garlic cloves, minced
1 large sweet onion, chopped
1 package of slice mini bella mushrooms
about a cup of frozen peas
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 cup sour cream
1/2 lb of fettuine or linguine, cooked
How to
Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds.
Add onion and saute another 2 minutes or so.
Then add mushrooms and saute until tender, about 10 minutes.
Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently--about another 2-3 minutes.
Mix in sour cream, remember to season to taste with salt and pepper. Let that cook on low for a minute or 2, if you'd like you can add some fresh romano and a pinch of nutmeg to richen it up
Cook the pasta about 2 minute before its ready add peas, you can even add some shredded carrots here too.
Toss cooked pasta to blend with sauce

Now on to the Shake
Vegan Cake Batter Milkshake

In a bullet or blender
1 frozen, large banana, as ripe as possible
1/2 tsp pure vanilla extract
2-3 tsp melted virgin coconut oil (I used 2)
1/2 to 2/3 cup coconut milk
A handful of sprinkles

Yummo and your butt still likes you after its all gone!

And surely I couldn't forget about St. Pat's...

I love making little holiday snacks for Sophia to bring to her playgroup. I saw this one in Disney Family Fun magazine and had to try it. I had a hard time finding yogurt covered pretzels so I went with Synder's white chocolate covered pretzels.
Or how about this for dinner

So for now its off to bed for me. Have a great St. Paddy's Day, of course keep your belly happy too