Even though teachers have been back to work for a week, it is officially the last day of summer vacation for the kids. I cannot believe how quickly this summer went by. Before I know it, it will be fall and the temperatures will start getting much cooler; nights and early mornings are already pretty cool. So during the hot afternoons I have been enjoying cold shakes and “ice cream” since I know very soon I will no longer be craving these cold treats. In celebration of the last day of summer vacation, enjoy this delicious, healthy “ice cream”!
This ice cream is made from a base of bananas. The original version does not include protein powder, but I addeda little bit for some extra protein and it gave the “ice cream” a great flavor.
This recipe was adapted from here:
- 1 1/2 frozen bananas
- about 2 tbsp almond milk (enough to get everything moving)
- 1/4 cup GF instant oats (pulse rolled oats in a blender a few times)
- 1/4 tsp cinnamon
- 1 tbsp raisins
- Optional: 1 tbsp vanilla protein powder (I use Sunwarrior)
- In a blender or food processor, combine bananas and almond milk. Blend until creamy.
- Add remaining ingredients and blend until everything is combined.
- Pour in a cold bowl, top with additional raisins if desired, and enjoy! Alternatively, you could place this in the freezer for about 20-30 minutes if you want it to have more of a real, frozen ice cream texture.
This recipe (with protein powder) yields approximately 295 calories and 10g protein.
Today I wanted to highlight a recipe I made 9 months ago. Even though I try to make my recipes very convenient and easy to find, you might miss a few recipes I made a while ago if you haven’t been following me or just recently have.
These black bean brownies I have made several times since the first time I tried them in November, and I keep finding that I like them more and more each time as I perfect the recipe to my liking and adjust small things. I also just updated the pictures because the old ones were dark and the brownies did not look as appetizing. I didn’t want my pictures to scare anyone off from making this delicious, healthy, no-guilt treat so hopefully now that they look better, and if you haven’t tried them before, you will!
They are very simple to make – just toss everything in a blender to mix, pour into a pan, and bake!
Hope you enjoy!
Black Bean Brownies
So this may sound very strange, but it is seriously good! Try it out for lunch sometime and you may be surprised by this easy, tasty, nutritious wrap.
- 1 tortilla (I used Food For Life brand)
- 1/2 heaping tbsp Vidalia Onion Mustard (I used McCutheon’s brand but Dijon mustard will work too)
- 1/4 apple, sliced
- 1/4 avocado
- Warm tortilla in the microwave for 25 seconds (this makes it more pliable).
- Spread on the mustard.
- Add apple slices and avocado.
- Wrap and enjoy!
These portions are about what I used for my tortilla. It was a small tortilla so you may need more apple slices or avocado slices if your tortilla is larger and can hold more. Normally, I probably would have used 1/2 an avocado, but I only had 1/4 of it left 😦
This recipe is very similar to my PB Banana Avocado Wrap. This is another strange but good recipe, which still uses avocado but has peanut butter and a banana instead of an apple and mustard. Since peanut butter and banana are a match made in heaven, and make a sweeter wrap, you may want to try the PB Banana Avocado Wrap first! But still definitely try the Apple Avocado Wrap another day!
If you need a filling breakfast, this one is perfect. It is a complete balance of complex carbs, healthy fats, and protein. This recipe is very similar to my Banana Yogurt Oatmeal except instead of adding yogurt, I added coconut butter for a creamy and delicious taste. The coconut, banana, and vanilla protein powder all tasted so good together!
- 1/4 cup GF rolled oats
- 1/2 cup almond milk
- 1.5 tsp chia seeds
- dash of sea salt
- 1 tbsp coconut butter, melted
- 1 banana, half mashed and half sliced
- 1/2 scoop protein powder (I used Sunwarrior Vanilla)
- In a mason jar, combine all ingredients and stir until combined.
- Cover with a lid and place in the refrigerator overnight.
- In the morning, give it another stir and enjoy cold or heat it in the microwave for about a minute and enjoy!
I enjoyed this oatmeal cold, but it would be delicious warmed up as well! I mashed half the banana and sliced the other half for texture, but if you would prefer you could just mash the whole banana into your oatmeal.
This recipe yields approximately 400 calories and 14.5g protein.
I can’t believe I haven’t posted an entree recipe in over a month! This summer I have been all about eating lightly – smoothies, salads, oats, simple sandwiches, fruits and veggies, and just snacking. Soon it will be cooler weather and I’ll most likely cook more actual meals. Plus, there are so many new recipes (as well as delicious old ones I want to remake) that I want to try that I really need to start cooking them so my list gets shorter! I think I might have to start cooking dinner on Sunday’s again! It is always the easiest day for me to cook a big meal since it is not in the middle of the work/school week and Sunday’s are a good day just to veg out at home.
I have been loving coconut all summer long. When I saw this recipe for coconut rice with chickpeas and broccoli, I knew the combination would taste amazing! This recipe almost reminded me the same taste of creamy broccoli soup, except this is a rice dish and obviously dairy free!
This recipe was adapted from here:
- 2 13.5 oz can light coconut milk
- 2 15 oz can chickpeas, rinsed and drained
- 1 medium onion, diced
- 1 tbsp olive oil
- 6 cups broccoli florets, chopped
- 1 cup roasted cashews, chopped
- 2 tsp garlic
- 1.5 tsp ginger
- 1 tsp salt
- dash of pepper
- dash of paprika
- 2.5 cups cooked brown rice
- Heat olive oil in a pot over medium high heat. Add onion and broccoli and stir for approximately 5 minutes, until onions begins to soften.
- Add chickpeas and stir for another minute.
- Pour in coconut milk and all the spices and simmer for approximately 20 minutes.
- Add cashews and brown rice and stir. Let sit for 5-10 minutes before serving.
The original recipe calls for curry, but I did not have that spice and my mom does not like curry and I wanted this to be enjoyed by the whole family so I decided to omit it. If I did have curry, I probably would have added a little to my own bowl though. I also changed some of the spices. I added extra garlic, some pepper, and paprika. Feel free to adjust the seasonings to your own taste buds. A third thing I changed from the original recipe is I added extra brown rice. After I allowed it to simmer for 20 minutes, it was still quite liquidy so I added extra brown rice to help soak it up. It came out fantastic! The above recipe reflects the changes I made to the original.
I also doubled this recipe so that there would be enough to feed a family of four. We had a small bowl of leftovers which actually worked out perfectly because I had lunch ready for the next day and it still tasted great!
Sorry these aren’t the prettiest pictures. I forgot to take a picture the night I made this meal so these are pictures of a second helping of leftovers. Yeah, they were that good 😛
When you are in the mood for a decadent breakfast, I highly recommend making these pancakes. Making pancakes are usually saved for weekends or special occasions and these peanut butter pancakes are beyond delicious! But it gets even better when you top them with a creamy, sweet chocolate maple sauce garnished with crushed peanuts! Yum!
I had a huge sweet tooth this morning and found this amazing recipe online and adapted it just a little.
This recipe was adapted from here:
- 1 flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
- 1/4 cup peanut flour
- 1/4 cup buckwheat flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup almond milk
- 1 tsp vanilla
- 1/2 tbsp maple syrup
- 1 tbsp crushed peanuts
- Make the flax egg and set aside.
- Mix together the flours, baking powder, and salt in a medium sized bowl.
- In a small bowl, mix together almond milk, vanilla, and maple syrup.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Add in the crushed peanuts and stir.
- Pour pancake batter by 1/4 cup onto a hot, greased griddle over medium heat until golden brown on each side.
- Top the pancakes with the chocolate maple sauce by mixing together 1 tbsp cocoa powder with 1 tbsp maple syrup. (You will need to stir for a few minutes to really mix the two ingredients together.)
- Pour the chocolate maple sauce over the pancakes and sprinkle on some crushed peanuts!
I love the taste of peanut butter and chocolate, and having them first thing in the morning is a great way to start the day! And if you’re not a big chocolate lover, then you can just eat these plain with regular maple syrup. Or try adding peanut butter on top and maybe even some banana slices. Ooh banana slices would even go great with the peanut butter pancakes and chocolate sauce too!
And one more picture just because they are so good looking:
Based on just the pancakes this recipe yields approximately 380 calories and 25g protein. With the chocolate maple sauce this recipe yields approximately 490 calories and 26g protein.