Yesterday during my much needed pedicure I was reading through a health magazine and came across a spread on homemade gourmet popsicles! I loved this one in particular. Looks so delicious. I do not own a juicer and this recipe calls for one. I have always wanted a juicer so I think that might be going on my registry! Any suggestions on a good juicer?
Who loves ICE CREAM?! With a little experimentation and fun I created homemade ice cream. Excuse the image quality, I was shaking with happiness when I realized what I had just made.
* The following measurements are approximate. This is the first time I made this ice cream, and I didn't measure anything. So feel free to switch around the measurements, and do what is best for you. My camera man did not think the ice cream was sweet enough but I thought it was fine. The first couple of bites might have tasted a little like play-dough, but whatever.. it was homemade and I was happy!
- 1/4 C almond milk (I bet you could use regular milk as well)
- 1 tbs vanilla extract
- 2 tbs sugar ( I did not use any, but if you like it a little sweet I would add some)
- 3 zip lock bags (freezer kind if possible)
- ice cubes
- salt (lowers the freezing point of the ice cubes)
- Mix the almond milk, vanilla extract and sugar in zip lock bag. I would put it in a thick freezer kind, just so no leaks occur, but no big deal if you do not have them. Squeeze all the air out of the bag and seal.
- Place your zip lock bag in another zip lock bag. Make sure all air is squeezed out of both bags! Seal it up.
- Place both bags in ANOTHER zip lock bag, but to this one add plenty of ice and salt, so that it surrounds the other bag filled with the almond milk mixture. Seal.
Grab a towel to wrap around the zip lock bags and begin to shake, does NOT have to be furious. Just get the mixture moving a little. Do this for about 5 minutes. Then place in freezer for about 5 minutes, then pull out and shake for another 5 minutes. This is what I did and then end product was awesome. I am not sure if it is necessary to put back in the freezer, but I was tired of mixing it around and thought putting it in the freezer would be the best place while I rested before I started my mixing again.
Check the mixture and continue to move it around until you see it becoming more solid... it is such an exciting feeling when you realized you have made ice cream!!!
When your mixture is more or less solid(ish) take it out of the two bags, and then cut a little corner off of the last bag containing your ice cream . Squeeze contents out... and there you have it :)
Sarah, from Sarah Fit, and I decided to have a bake-off! Our mission was to make a dessert that was on the healthier side, yet still able to satisfy the sweet tooth! I went with a chocolaty taste and Sarah went with more of a pumpkin pie-ish flavor. I thought they both came out great. I am actually going to make Sarah's dish for my Thanksgiving gathering. I can’t wait to share how it comes out!
Check out our videos and try both recipes. Which do you like more? [youtube http://www.youtube.com/watch?v=gknIC2yASh4]
My inspiration for this dessert came from my love of chocolate and sweet potatoes! The recipe that I followed is from Chef Toni Robertson, as I also added my own twist here and there.
¾ C semi sweet chocolate
2 ripe bananas
1 medium-sized sweet potato
3 egg whites and 1 whole egg
1 tsp vanilla extract
2 tbs chia seeds
1 tsp of cinnamon? If you wish!
1/4 c (or less) honey
2 tbs brown sugar
Preheat oven to 350
Melt chocolate (any way you know how!) add in 1 tsp vanilla if you wish
Microwave the sweet potato and peel. Place sweet potato, 2 ripe bananas, honey and sugar in blender. Blend until smooth.
Remove the melted chocolate from heat and fold over sweet potato/banana puree add 1 whole egg and chia seeds. Mix well.
Beat the 3 egg whites until a little foamy. Add this to your mixture.
Place chocolate mixture in (sprayed) single serving custard cups. This recipe serves 6-8. The more filling in the cup the longer it cooks!
Cook for about 10 minutes. If you desire it more cooked through add 5 minutes or less. Keep a lookout though, every oven cooks differently!
I had an awesome time cooking with Sarah. You have to check out the videos. Her new camera is insane!! Have an awesome Thanksgiving.
I love Lara Bars, not only because of their sweet goodness, but also because they are made from about 4 ingredients. I thought, if Lara can make these bars... so can I (and so can you!)
For my "Lauren bars" I used:
1/2 C figs
1/4 C walnuts
1/4 C almonds
1 tbsp chia seeds
In a blender (I used a mini food processor by Proctor Silex) throw in all the nuts. Make sure not to turn the nuts into a powder. You want to have some chunks in there to add texture to your bar. Set the nuts aside.
Next: Throw the dried fruit into your blender. Blend until they form a paste like this:
I used a vegetable cutting board and laid out my dried fruit paste. I took the chia seeds and added it to the top.
After mixing the chia seeds and paste by hand, I threw in my nuts.
Mix nuts and paste together. I always loved playing with my food. You can make a mohawk if you would like.
Divide mixture into 8 snack balls. Throw the balls in a plastic bag and store in your fridge.
Each ball will contain a little over 100 calories (~108) and provide you with a sweet and nutritious filled snack that will give you your afternoon boost, or that pre workout lift. You can get creative with the mixtures and add different dried fruit for the paste, or nuts for the filler. Let me know if you try it, and how it comes out! Did you add something different?
Some not so dangerous ways to satisfy your sweet tooth! Remember everything in moderation, regardless of what your food choice is.
- crunchy cookie balls (Halley from Blunder Construction brought me these treats to try. Her creative recipe came from ohsheglows.com YUM! no oven needed!!)
- adora dark chocolate disks (blunder construction) Get your fix AND your Calcium!
- chocolate chia seed pudding recipe below, Thanks Kerri!
- Dates and walnuts together, so yummy! (full of fiber, minerals and vitamins, and OH SO SWEET!)
- black bean brownies-recede below, thank you Anna!
- Vegan Fudge! So yummy, thanks to my friend Keri
- greek yogurt, raspberries (or any berry) and a little touch of granola (I like Bear Naked Granola Peak Protein, or there is a locally made one I get at the farmers market in Back Bay. I will get the name)
chocolate chia seed pudding
- 2 tbsp chia seeds
- 1/2 C unsweetened almond milk
- 1 tbsp cocoa powder
- 1 tsp agave or any sweetener you want
- Add everything together, refrigerate for 30 mins to overnight & enjoy! You can get creative adding berries, bananas, vanilla, cinnamon, what ever you desire!
*Helpful tip when refrigerating stir every 10 minutes (at first). The chia seeds expand so its good to keep mixing them. Aim to let it sit for 30 minutes, but you can let it sit as long as you want.
black bean brownies recipe (compliments of Anna)
- 1 can black beans (preferably low sodium)
- 4 eggs
- 2 Tbsp oil
- 1 cup of sugar or you choice of sweetener
- 3 Tbsp cocoa powder
- 1 Tbsp Vanilla extract (I like to also add some chocolate extract as well to amp up the chocolatey-ness. Also sometimes I add banana extract or almond extract to vary it up.)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ Cup of low-fat cream cheese
- Chopped nuts (totally optional just for added flavor and nutrients.)
- Pre-heat oven to 350
- In a food processor blend ingredients until they’re smooth and well mixed
- Coat 8x8 baking pan w/ cooking spray and pour the mixture in. Sprinkle with nuts on the top if you feel like
- Bake for 30 to 40 mins. When it’s done it will usually separate a bit from the side of the pan. Or just use the old toothpick trick.
Enjoy your treats!
While in Vermont this past weekend my friend Amanda brought her amazing blueberry muffins! They were not too sweet, making them an awesome breakfast or snack. Amanda's Whole Wheat Blueberry Muffins
- 2 cups whole wheat flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 cup mashed bananas
- 4 egg whites
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 3/4 cup soy milk
- Preheat oven to 350 degrees F. Lightly grease muffin pans.
- In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder and baking soda. In a separate bowl, mix the bananas, egg whites, vanilla extract and milk.
- Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
- Bake 16-18 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Yesterday my mom gave me a bag of hand-picked apples! I don't follow directions very well, so making an apple pie, crisp or anything else with more than 2 steps would be a disaster. This is what I did instead: Easy. Fast. And oh so YUMMY!
1. preheat oven to 325-ish
2. slice apples thin-ish
3. place on baking sheet and put in toaster oven (if you have one). Toaster ovens are smaller so they heat up faster and use less energy. Let them sit for about 20-25 minutes or until you love them.
*when I say baking sheet I mean tin foil. You can coat tin foil with non stick product if you feel
*I like to sprinkle cinnamon on the apple slices before I place them in the oven. Makes the BEST treat.. and so healthy! An apple is about 60-80 calories. ENJOY!