Banana Ice Cream

This is a great idea for that sweet tooth craving with totally eating processed treats.

-Blend frozen bananas in a high speed blender for a few seconds. Stop and push down the banana from the side of blender and blend again. Continue this until bananas are smooth ice cream consistency.

-Add 1 scoop of vanilla protein powder and blend one last time.

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– Next I melted a few pieces of dark chocolate in the microwave and added some water until I got the consistency I wanted to resemble chocolate syrup. I topped my ice cream with sliced almonds.

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Protein Mug Cake

After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.

Ingredients

1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder

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Method

Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.

For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!

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Celebrating with Chocolate

I’m celebrating this fourth of July with some chocolates, home made that is!!! I’m not a huge fan of chocolate but I do have a sweet tooth and I was very excited when I found this recipe. Nothing like a delicious chocolate after a nice meal and that’s exactly what I’m planing on for today.

These are the ingredients.

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Take a look at the original recipe that I followed from Nom Nom Paleo.

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Happy 4th of July and stay safe!!!

Apple Crisp

I had a few extra apples and before they went bad I decided to cook something with them. Of course, having a sweet tooth I opted to try out a new dessert. It was easy to make and delicious! I got this recipe from Elena’s Pantry who never disappoints me with her dessert recipes.

Ingredients:

2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
⅓ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

Directions:

1. Combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in dish
5. Cover apples with topping
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm

I made the mistake of forgetting to cover them in the first 30 minutes of baking. Luckily, the dessert still came out great just a little crispier. 😉

Paleo Banana Bread

Found this yummy recipe online and I just could not resist. The good news: it’s made with almond meal so there are no processed carbs! Give it a try, it was very easy to follow.

Ingredients

2 cups almond flour
1/4 cup flax-seed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2/3 cup chopped nuts (I left this out)
4 really ripe bananas (mashed well)
2 tbsp raw honey
4 eggs
1 tsp vanilla extract

Directions

1. Preheat oven to 375 degrees F.
2. Sift the dry ingredients together in a large bowl.
3. In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.

4. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined.
5. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

I enjoy a piece every morning with a cup of green tea! YUM!

Update!!!

I have made this recipe a little cleaner by replacing honey for 1/4 tsp of stevia extract and adding 2 scoops of whey protein. I also used 3 bananas instead of 4. Same great taste!!! 😊

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Strawberry Mousse

It’s a quick and simple way to have a treat. You can do this with any fruit and even dark chocolate!

First take a can of coconut milk and leave in the fridge overnight. Once you are ready to make this mousse, take the can out carefully without shaking it. The “cream” inside will separate with the coconut “water” and you don’t want to shake it up and mix it. Open can carefully and spoon out the “cream” without any liquid and place in bowl.

Beat “cream” until smooth and creamy.

Add in the fruit or flavoring of your liking and beat again until well mixed. I used frozen strawberries and placed them in the microwave for a minute or so until soft.

Pour into serving dish and refrigerate for a couple of hours until it has thickened. Garnish and serve cold!

Double Chocolate Orange Torte

Yesterday was a successful baking day for me and I was so excited. I made a couple of recipes and they all turned out great. This one was my favorite so I will share it first. This is a rich chocolate torte with just the right hint of orange… Oh so good! I was very excited to have shared this recipe with friends and I was glad the enjoyed it. 🙂

This recipe is from Elena’s Pantry website, it just never lets me down for a healthy delicious dessert!

Ingredients
½ cup dark chocolate chips
½ cup blanched almond flour
¼ cup cacao powder
½ teaspoon celtic sea salt
3 eggs
½ cup agave nectar
½ cup grape seed oil
1 tablespoon orange zest
½ cup dark chocolate chips


Here in the picture I forgot to include grape seed oil so don’t forget yours!

Directions
– Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
– Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
– Add eggs to food processor and pulse again, then add in agave, grape seed oil and orange zest.
– Pulse all ingredients together until smooth.
– Remove “bowl” from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
– Transfer batter into a well oiled 10 inch springform pan.
– Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.

Lemon Cookies

I usually don’t post on the weekends but today was a lazy Sunday and I was in the mood for baking!! Found this very easy recipe on Elena’s Pantry website and gave it a try. I made some changes, working with ingredients I already had at home. Still these came out delicious!! Easy treat for Valentine’s day.

Ingredients:
1 ¾ cup blanched almond flour – I used half blanched, half unblanched
pinch celtic sea salt
2 tablespoons grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon zest (packed)

Directions:

1. In a large bowl combine almond flour and salt.
2. In a smaller bowl combine oil, agave, vanilla and lemon zest.
3. Stir wet ingredients into dry forming a dough ball.
4. Roll dough out to ¼ inch thick.
5. Cut out hearts or any other shape with cookie cutter.
6. Bake at 350° for 6-8 minutes, until golden brown around the edges.

A Valentine’s Day Treat

Saint Valentine’s day is traditionally a day on which lovers express their love for each other by presenting flowers, greeting cards and sweets. In the past few years I have also celebrated Valentine’s day by showing my appreciation to close friends and family. This time I decided to include a few special readers. I ran some basic stats from the blog and picked the top 5 most active readers (readers that posted the most comments) on the blog. Thankfully they are all good friends and live locally so I was able to make them a treat.

Chocolate Cupcakes was my treat of choice! I found this recipe on Elena’s Pantry website. I love that website and can’t wait to get a copy of her book!!

Ingredients:
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
¼ cup grape seed oil
½ cup agave nectar

Directions:
In a medium bowl, combine coconut flour, cacao powder, salt and baking soda.
In a large bowl, whisk together eggs, oil and agave.
Blend dry ingredients into wet ingredients thoroughly. This will also serve as an arm workout!
Line a cupcake tin with paper liners and scoop a scant ¼ cup into each.
Bake at 375° for 20-22 minutes.

Makes about 7-9 cupcakes. For frosting I just used store-bought sugar-free chocolate frosting.

Hope you guys enjoyed it! Have a great weekend and Happy Valentine’s day!

Berry Almond Crumble

Here’s one if not THE BEST dessert I have yet to make. This is only a treat so I’m restraining myself from making it every week. It’s so good I would get upset every time my husband wanted any. I just wanted to eat it all myself. Hope you like this as much as I did! 😉

Ingredients

Filling:

8 cups mixed blue berries
1 Tbsp quick-cooking tapioca
2 to 3 Tbsp granulated sugar, depending upon sweetness of berries (I used Splenda)
1/2 teaspoon finely grated lemon zest

Crumble Topping:

1 3/4 cups all-purpose gluten-free flour
1/3 cup dark brown sugar
1/3 cup granulated sugar (splenda)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
A pinch of salt
1/2 cup melted butter
1/2 cup finely chopped almonds.

Directions:

1 Preheat oven to 350°F. In a large bowl put berries and mix with tapioca, sugar and lemon zest. (Without tapioca, crumble will be very runny.) Set aside.

2 Make the topping by whisking together the flour, sugars, spices and salt in a large bowl. Stir in the melted butter and almonds until coarse crumbs form.

3 Pour the filling into a 9-inch square or round pan (do not grease first). Using your fingers, form topping mixture into 1/4-inch to 1/2-inch crumbs and spread over cake. Bake until filling bubbles and topping is light golden, about 45-55 minutes. Let cool at least half an hour. Serve warm.