Eighteen of 20 Things 2020 Has Taught and Reminded Me + Strawberry/Banana Non-Dairy Ice Cream Pie

Let the New Year festivities begin! We’re nearing the end of the top 20 lessons the year has bestowed upon me. It’s been wonderful sharing this each day with you all.

18. The importance of gratitude, and both positive and negative reflection.

Gratitude is everything to me. There’s so much to be grateful for, even for the things we often overlook and take for granted, like: access to food, shelter, transportation, clean water, education, and work. It’s a daily reminder and practice that I exercise thankfulness and gratitude in all areas of my life. It’s what keeps me going.

I want to extend my thanks to all of you supporters who like and read my posts here and on my social media platforms. I am forever grateful and am so appreciative. I want to continue providing inspiration, fun facts, and sharing my love for food.

It’s been ingrained in my brain to focus on the positive. Yet, our minds tend to dwell on the negative. It’s seems easier to think adversely about something. I’ve heard it said that people can quickly name pessimistic qualities about themselves compared to confident remarks. Nonetheless, I think negative reflection is just as important as pondering on the positive.

This year, I welcomed both the positive and negative views that came to mind. I allowed time to process the negative thinking and ponder about how to move forward with the thoughts. We’re all given choices in life. It’s what we do with them and how we act upon them that matters in the end. I try my best not to let pessimistic thoughts consume me. The mind can be very powerful. Thus, I try to focus on optimistic thinking. Hope, encouragement, happiness, and cheerfulness always triumphs.

I love making non-dairy ice cream no-bake pies. They’re simple and quick, and oh-so-good! Earlier this year, I made a strawberry/banana non-dairy ice cream pie. It was really refreshing! Strawberries and bananas are my ultimate favorite fruits.

Ingredients:

  • Baked pie crust of your choice- I used graham.
  • Non-dairy ice cream of your choice- I used strawberry/banana flavor, made with bananas. Yum!
  • Heavy whipping cream (to make my own whipped cream) or cool whip
  • (Optional) Fresh fruits of your choice- I used strawberries and bananas to match the ice cream flavor.

Happy evening!

FS x

Yes, there’s tofu in that pie!!!

Last weekend, I held a house party with friends and made a berry blue tofu jello pie! Yes, tofu!!! It’s amazing- one of my favorite non-baking pies to make! It’s so simple, too!

Here’s the recipe:

Ingredients:
-2 (3 oz) jello- follow the directions on the box (can use any kind of jello)
-2-4 tablespoons lemon juice (optional- I don’t use lemon juice in mines)
-1 block soft tofu
-2 (8 oz) Cool Whip
-3 Pie Crusts (I usually get a variety- Oreo, graham, shortbread, etc.)

Directions:
-Squeeze tofu in cheesecloth.
-Dissolve jello with boiling water. Add lemon juice (I used 2 TB) and chill until slightly firm.
-Mash tofu with blender (or mix by hand).  Add (1 tub) Cool Whip with tofu.
-Add tofu mixture to jello mixture.  Blend until smooth.
-Pour into pie crusts and chill in refrigerator uncovered.  Top with Cool Whip before serving.

Note on Cool Whip:
-To thaw Cool Whip, leave in refrigerator and not on counter top.  It will become runny and won’t harden.
-To spread on for topping.

I personally don’t use the second tub of Cool Whip for the topping spread. I like the pie without it. I also prefer to use the berry blue jello. Any flavor will do, but the berry blue is my all-time fave! I’ve tried using strawberry, strawberry/banana, and orange, but it wasn’t as tasty as the berry blue. Something about that jello that makes it taste amazing! It also pairs well with all crusts, especially the Oreo. If you choose to make your own crust, you can certainly do so. I think I will attempt to make my own crust next time!

Happy weekend and non-baking! Whoo hoo!