Banana Ice Cream

So most people know this trick by now, but I figured with summer and the heat, it was worth posting! Honestly, I’d take this stuff over regular ice cream any day. And it’s even healthy enough (depending on your toppings) for breakfast! 

Little tip though: let the bananas defrost for about 10 minutes before blending- I did the mistake of blending right away and the frozen bananas jammed and broke my blender 😦 

Which is why I got a food processor to begin with… just making the best of a bad situation!

(The blender is still on my counter by the way. Since nobody else makes anything in my house, they haven’t discovered it’s broken. I broke it 3 years ago now… Shhhhh!) 

Banana Ice Cream 

Ingredients: 

3 frozen SLICED ripe bananas 

1/4 cup black coffee or almond milk 

1-2 tbsp nut butter

1 tsp vanilla extract

1/8 tsp salt

cocoa powder (optional)

Toppings: cocoa nibs/chocolate chips and coconut cream (featured above), and/or coconut flakes, nuts, fruit, berries… get creative!

Directions: 

Take banana slices out of the freezer and let defrost for 10 minutes. Place in a food processor, pour over with coffee/milk, and blend until mostly creamy (it’s okay if there’s still some frozen banana chucks). Add in the rest of ingredients and blend until smooth and ingredients seem evenly distributed. Scoop into a bowl with an ice cream scooper for an authentic ice cream look. Add on toppings and dig in! 

 

 

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Red White and Blue Baked Oatmeal

For me, breakfast consists of oatmeal on the weekdays and eggs on the weekends. On holidays though, I like to make something a little more fancy- like waffles or pancakes. For 4th of July this year, I’m doing baked oatmeal! But not any baked oatmeal, themed baked oatmeal! Yeah, it’s a little corny and I know my dad will laugh at me, but oh well. Whatever floats your boat right? Even if it’s carefully constructing a flag out of fruit 🙂

Red White and Blue Baked Oatmeal 

Ingredients:

1 1/2 cups old fashioned oats

1 tsp baking powder

1/4 tsp salt

2/3 cup organic whole milk

2 tbsp organic pure maple syrup

1 tsp vanilla extract

1 egg

Bananas

Strawberries

Blueberries

Directions:

Preheat oven to 350 degrees and spray a 8×8 baking dish with cooking oil. In a bowl, mix together oats, baking powder and salt. In a separate bowl, whisk together milk, maple syrup, vanilla and egg. Add in dry oat mixture and mix all together. Stir in 3 tablespoons each of chopped bananas, chopped strawberries, and blueberries. Pour mixture into prepared baking dish. Top with more bananas, strawberries, and blueberries to make flag (see picture) or a red, white, and blue “firework” dots. Bake for 25 minutes.

Leftovers? Let oatmeal sit out until hardened. And then, ta-da! On-the-go oatmeal squares! Just store in the fridge.

Happy 4th! 

Baked Bananas

Currently, I am on vacation in Ocean City, NJ. As a result, I won’t be doing much cooking this week. Fear not, though! I was still able to whip this up as it only requires a few ingredients. It’s a quick and easy recipe that’s great for breakfast, snack, or dessert.

 

Baked Bananas 

Ingredients:

bananas

nut butter of choice

cinnamon

Directions:

Preheat the oven to 375 degrees. Slice each banana in half horizontally. Then, slice in half vertically. Thinly spread each quarter with nut butter and then sprinkle with cinnamon (I heavily coat mine). Place bananas in a baking pan or dish lined with tin foil. With additional tin foil, create a small “tent” over the bananas so that they are completely covered. Place in the oven for 15 minutes or until nice and mushy.