If there’s one thing a pregnant lady can’t resist, it’s a scoop of ice cream on a hot day.
Unfortunately I just can’t eat it whenever my little heart desires or I just might end up with a 60+ lb weight gain by the time this baby pops out. No thank you!
So I’ve found the next best thing to the real deal, and no, it’s not fro-yo. It’s much, much healthier. Because, I hate to break it to you, friends, but frozen yogurt isn’t any better for you than ice cream.
The best part about this recipe is there’s one ingredient. Oh, and that it’s all natural. No artificial ingredients, no sweeteners, and no dairy. Oh, and you don’t need an ice cream maker. Too good to be true?
Nope. That one magic ingredient that can be whipped into rich, silky ice cream is…
That’s right — thanks to their high pectin content, bananas make creamy, rich ice cream when frozen and blended. They don’t get that flaky/icy texture like other frozen fruit.
Makes 2 servings
- Peel the banana and cut into small pieces.
- Put the banana pieces in a large freezer bag and freeze overnight.
- Blend the frozen banana pieces in a food processor. Keep blending and scraping until the banana resembles ice cream.
- Add in any toppings/flavors as desired.
- Transfer to an airtight container and freeze until solid or enjoy right away for a soft serve texture.
** Note: You can make a large batch with more bananas. Just make sure your food processor is powerful enough!
The one-ingredient aspect of this ice cream is what makes it so healthy, but you can add in a few toppings to spice it up a bit.
- Spoonful of peanut butter
- Drizzle of honey
- Handful of chocolate chips
- Cocoa powder
Let me know what you think!!
Chocolate-covered strawberries are one of those decadent desserts that are an absolute MUST for Valentine’s Day. This technique for chocolate dipping your strawberries in melted chocolate is so simple and delicious. They turn out just as beautifully as the ones selling for $7 each at your local chocolate shop.
What you’ll need:
- 1 basket strawberries
- 1 cup of your favorite chocolate chips (milk, dark, semi-sweet, or even white chocolate)
What you’ll do:
- Wash your strawberries and dry them thoroughly. If the strawberries are wet at all, the chocolate will not stick well.
- Place a piece of parchment paper over a baking sheet. Set aside.
- Put one cup of chocolate chips in a microwave-safe bowl.
- Microwave chocolate chips for 30 seconds at a time, stirring every 30 seconds until chips are melted and smooth.
- Dip strawberries in chocolate and turn to coat evenly. If the chocolate begins to harden as you’re dipping, just put it back in the microwave for 10 seconds and give it a stir.
- Place dipped strawberries on parchment-lined baking sheet.
- Add red and pink sprinkles to dipped strawberries if desired and set aside to dry.For faster drying, place in the freezer until chocolate is hard.
With Valentine’s Day right around the corner, there’s no doubt some sweet treats will be in order. It’s hard to believe, but these Chocolate Chip Cookies are gluten-free, paleo, vegan, and super tasty! Bake a batch for your sweetie this Valentine’s Day!
- 5 tablespoons coconut oil, melted
- 4 tablespoons maple syrup
- 4 teaspoons pure vanilla extract
- 2 tablespoons unsweetened almond milk
- 2 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips
- Preheat oven to 350ºF.
- In a medium bowl, add the coconut oil, maple syrup, vanilla, almond milk, and beat to combine.
- In a separate bowl, combine the almond flour, salt, and baking soda. Stir well.
- Add the liquid and stir until combined. Fold in the chocolate chips.
- Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter about two inches apart.
- Bake for 16 to 18 minutes, until the tops are lightly browned.
- Remove from the oven, and allow to cool for a few minutes before transferring to a wire rack.
- Serve warm with a cold glass of almond milk and enjoy!
Nutrition Facts: (per cookie) calories 208; fat 16g; sugar 6g; carbohydrates 11g; fiber 2g;protein 4g; sodium 52mg
I made this Honey-Nut Glazed Brie as an appetizer on Superbowl Sunday and I must say it was dangerously tasty. Not exactly traditional football fare, but it was at least slightly healthier than the buffalo wings and potato skins. I love that it can be served with fruit for a lower carb option.
Prep Time: 5 min
Cook Time: 4 min
- 8 ounces round Brie cheese
- ¼ cup butter
- 1 cup coarsely chopped walnuts or pecans
- ¼ t ground cinnamon (optional)
- ¼ t ground nutmeg (optional)
- 2 T honey
- 2 large green or red apples, cored and thinly sliced (or other desired fruit)
Arrange cheese on a serving platter, set aside. Melt butter in a non-stick skillet over medium-high heat and stir in nuts until coated. Stir in cinnamon and nutmeg until blended. Stir in honey and cook, stirring constantly, 2 minutes or until mixture is bubbling. Immediately pour over cheese. Serve hot with sliced fruit.
**If desired, arrange cheese in a shallow casserole dish and top with cooked nut mixture. Bake at 350 degrees for 10 minutes or until cheese just begins to melt. Serve as above.
Nutrition Facts: (per serving) Calories 270; Saturated Fat 7 g; Total Fat 21g; Cholesterol 30mg; Sodium 230 mg; Carbohydrates 14g; Sugars 10g; Dietary Fiber 2g; Protein 10g