1 Ripe Banana
1/2 tsp Apple Pie Spice
2 tbsp Better Body Foods Organic LIVfit Superfood Blend with Protein
1 tsp organic maca powder
1/8 tsp Baking Powder
- Preheat oven to 350 degrees F
- Grease a mini muffin tin with oil* and set aside
- In a medium sized bowl, mash the very ripe banana
- Wisk the eggs into the mashed banana
- Add the remaining ingredients until well combined
- Pour batter into the baking tin. Fill the muffin holes 2/3 way full.
- Bake for 15 minutes or until a toothpick may be inserted into the center of one of the muffin bites and appear clean when removed
- Allow them to cool for approximately 30 minutes before you remove them from the tin
*I used coconut oil to grease my pan because it has a high smoke index
*While these bites are tasty all on their own, they would be even more delicious topped something else. My favorite topping is a homemade chocolate syrup. Go ahead, top yours with your favorite addition.
Makes: 24; 2in X 2in brownies
2 cups almond butter*
3 large eggs
1 cup honey*
1 tbs vanilla extract*
1/2 cup dark cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 large banana*
- Preheat oven to 325 degrees Fahrenheit
- Blend almond butter and eggs in a large bowl until a smooth batter forms
- Mixing well, incorporate the honey and vanilla into the almond, egg mixture
- Add the salt and baking soda
- Slowly sprinkle the cocoa powder into the bowl (sprinkle some powder into batter, stir well, and continue process until all the cocoa powder has been used.)
- In a small bowl, fully mash the banana using a fork
- Fold banana into the chocolate batter
- Using coconut oil, grease a glass, 13X9 inch baking pan
- Pour brownie batter into the greased dish
- On the middle oven rack, bake for 35-40 minutes or until a toothpick can be inserted into the brownies and be removed without any batter on the toothpick
*If you need almond butter, you can easily make it yourself. Check out my previous posts to find out how to make your own.
*Honey packs more nutrients when it’s raw and organic; therefore, I recommend to bake your brownies with it. Local honey also helps with allergies, so that would be even better!
*If you’re avoiding cane sugar, check the ingredients list on your vanilla extract. Brands often add cane sugar to their products.
*For optimal sweetness, use the ripest banana you can find.
1/2 cup Whole Milk
1/2 cup Heavy Whipping Cream
1 1/2 tsp Cacao Powder
1/2 tbsp Pure Vanilla Extract
2 tbsp Collagen*
1/2 tbsp Pure Maple Syrup
1/3 cup Frozen Raspberries
*I used Dr. Axe’s powdered collagen protein product; however, you may use any protein powder you desire.
- Excluding the frozen raspberries, whisk all ingredients together in a medium bowl. Whisk thoroughly to remove any lumps from the powdered ingredients.
- Pour into an ice cream maker, and follow the manufacture’s instructions.
- Right before the ice cream reaches a creamy, thick texture, add the frozen raspberries.
- Finish the creaming process until your ice cream has reached a thick, scoop-able texture.
*I topped my delicious ice cream with homemade toasted coconut shreds, roasted almond pieces, and homemade, sugar-free, chocolate magic shell. You may eat your ice cream along for it is perfectly delicious or add any toppings you desire!
I was very satisfied with this recipe. Lemon poppy seed muffins are definitely a comfort food of mine. Therefore, I wanted to experiement to create a delicious ice cream that tasted the same. So, after experimentation, I devised a recipe that really does taste like my favorite muffins. If you are as obsessed with lemon poppy seed muffins as me, your taste buds will for sure enjoy this treat on a hot summer day.
1 cup milk
1/4 heaven cream
1/4 half and half
1/4 teaspoon lemon flavor
1/4 tsp vanilla flavor
1 tbsp vanilla extract
1/2 teaspoon poppy
1/2 lemon juice and zest 1
1tbsp maple syrup
1. Wisk all ingredients together in a mixing bowl.
2. Prepare mixture in your ice cream maker. Follow manufacturer’s instructions.
1 1/4 cups Whole Milk*
1 1/4 cups Cream*
2 1/2 tbsp Raw, Organic Honey
1 tbsp Pure Vanilla Extract
1 Vanilla Bean
1 tbsp Vanilla Flavoring
* For the milk and cream, I used my family’s raw milk from our dairy cows. However, I am sure store bought milk will work just as well. I recommend using whole milk. You may use whipping cream or heavy cream, but keep in mind that the heavy cream should not be over-churned. Your result maybe vanilla butter instead of ice-cream. In addition, heavy cream may mask the vanilla flavoring a bit.
- To expose the inner seeds/beans of the whole vanilla bean, cut the bean down the center lengthwise. Scrap inner beans away from the outer husk, and place into medium mixing bowl.
- Add the milk and cream, and whisk to combine. Make sure the beans are evenly dispersed in the mixture meaning no clusters of beans remain.
- Whisk in extract and flavoring
- Pour into ice-cream maker, and follow the instructs for your device.*
* I used Cuisinart’s ice-cream maker. I allowed the maker to run for about 30 minutes. Your machine may function differently; therefore, refer to your device’s user manual.
* I enjoyed mine by making Ice Cream Cookie Sandwiches. Check out the recipe linked, so you may satisfy your sweet tooth while being healthy!
2 cups Walnuts
2 1/2 cups Medjool Dates*
1 cup Cocoa Powder
1 cup Raw Almonds (chopped)
1 tsp Himalayan Pink Salt (coarse)
*You may need extra dates if your mixture is not sticky enough to hold together to form balls. Also, you may need extra to use to sweeten if their taste is too bitter.
- Chop almonds* and place to the side
- Process walnuts until they are finely ground*
- Add cocoa powder and salt and pulse until combined
- Blend dates one at a time into walnut, salt, and cocoa mixture. Your end product should be cake like crumbs that will stick when pressed into balls. If they are not sticky enough, add more dates which will also add sweetness in case the chocolate is too bitter.
- In a large bowl, stir almonds and cocoa mixture together.
- Press mixture into balls, place on parchment lined cookie sheet, and freeze.
*I used a Cuisinart to chop my almonds
*Whenever you need an energy boost, grab your tasty creations. They are perfect for when you are in a rush. These energy bites provide you with an extra boost because they are high in carbohydrates from the dates. The salt will help replenish your electrolytes after sweating. The walnuts and almonds will give you the needed protein to help muscle development.
1/3 Cup Raw Pecans*
1/3 Cup Raw Walnuts*
1/3 Cup Raw Almonds *
1 Cup Old-Fashioned Oats
1/3 cup Puffed Kumat Cereal*
1/3 Cup Raisins
1/3 Cup Toasted, Unsweetened Coconut Flakes
1/3 Cup Chocolate (I used 100% chocolate)
2 Tbsp Coconut Oil
2 Tbsp Honey
1 Tsp Apple Spice
*If you do not want to take the time to roast your own pecans, walnuts, and almonds, simply buy the toasted version from the store. While this is a speedier approach to this recipe, roasted nuts are often salted. As a result, it will change the flavor of the original recipe.
*You may also use puffed rice. I actually meant to use puffed rice but accidentally purchased puffed Kumat. Actually, I didn’t even realize my mistake until I was reading the Nutirion Label. While I purchased the wrong ingredient, I believe it still tastes delicious!
- With the oven rack on the middle shelf, preheat it to 350 degrees.
- Spread almonds in a single layer on a cookie sheet, bake for 15 minutes or until they release an aromatic smell, and let cool for 30 minutes.
- While the almonds are cooling, repeat the above step but with the pecans.
- While the pecans cool, spread the oats in a single layer on a cookie sheet, bake for 10 minutes, and let cool for 20-30 minutes.
- Increase the oven temperature to 375 degrees
- Roast the walnuts at the new temperature but use the same process that you used with the almonds and pecans
- Decrease the oven temperature back to 350 degrees.
- In a large bowl, mix nuts, oats, honey, oil and spice until evenly coated.
- Toast the coated mixture on a cookie sheet in the oven for 5 minutes.
- After removing from the oven, let it cool completely.
- In a large bowl, stir in raisins, coconut flakes, and chocolate (If you use a 100% chocolate bar like me, you will need to grate or chop it into flakes/chips).
- Store you finished, delicious granola in a sealed container and in the refrigerator to preserve freshness.
To enjoy your delicious creation, you may top a bowl of yogurt or fruit. Also, you could simple eat it like cereal with your choice of milk (dairy, coconut, cashew, etc.).
- Personally cashew milk is my favorite dairy alternative. It is creamy and rich.