"Bananas" for Ice Cream

10/15/15

So I haven't posted in a year because I wasn't feeling as inspired to cook or bake and was in a bit of a slump food-wise. However, the fall weather always gets my creativity flowing and I have bounced back a bit! Lately I have had the BIGGEST sweet tooth (followed by a bunch of cavities...yikes). Although I haven't been the best at avoiding all this sugar, here is a recipe that is healthy, slimming, and takes so much like ice cream you might still feel a little guilty eating it. I've always heard about banana "nice cream" and I had to share it with everyone since I was so shocked to find out how amazing (and easy) it is!

"Bananas" for Ice Cream


Ingredients:
5-6 Slices Frozen Bananas
1 Tbsp Chia Seeds
1 Tbsp Peanut Butter
1 Tbsp Cacao Nibs
2 Tbsp Unsweetened Vanilla Almond Milk

Directions:
1. Throw all ingredients into the blender and slowly churn them into a smooth consistency. It may take a few times to break up the banana chunks and turn creamy. Add in more milk if it's tough on your blender.
2. Add your ice cream to a fancy glass and sprinkle the top with extra cacao nibs.

  (I know #nationaldessertday was yesterday, but now you can celebrate two days in a row guilt-free!)

As Sweet as Pumpkin Pie

10/07/14

     I'm excited to share my favorite smoothie recipe with you because it tastes like dessert, is low in calories, and high in protein. It sounds too good to be true, but it's not! Canned pumpkin is not only a great fall flavor, but it's cheap and provides a great consistency in smoothies and in many baked goods. Whether it's in the morning, after a workout, or a bedtime dessert, this smoothie is perfect any time!

Pumpkin Protein Smoothie

Ingredients:

1/2 Cup Pure Canned Pumpkin

3/4 Cup Unsweetened Vanilla Almond Milk

1/2 Scoop Vanilla Protein Powder

1 Packet Stevia

4-5 Ice Cubes

3-4 Frozen Banana Slices

1 Tsp Pumpkin Pie Spice

Directions:

Blend all of the ingredients together (liquids first). Feel free to add in different amounts until you get a smooth, frozen consistency.

Warming up to fall with pumpkin pasta

09/23/14

     Happy first day of fall! This is my favorite time of the year and it definitely gets me into the cooking and baking mood. Lately when I have been walking around the grocery store, I have been seeing pumpkin spice flavored EVERYTHING. These fall flavors inspired me to whip up both savory and sweet pumpkin dishes.
     To start off the season, I decided to make a pumpkin pasta casserole. While I was studying abroad in Florence, one of my favorite dishes was a pumpkin pasta from the restaurant Aqua Al due. At first, the thought of pumpkin being combined with pasta grossed me out a bit. After trying it, my thoughts immediately changed! The texture of the pumpkin really helps to create a creamy texture for the sauce and is much healthier than adding heavy cream. It's definitely a different taste, but very good!

Easy Cheesy Pumpkin Pasta

Ingredients:

1 lb Box of Rotini-style Pasta
2 Tbsp Butter
1/2 Tsp Pumpkin Pie Spice
1 Shallot, Minced
1 Tsp Thyme
1 Bunch Kale (3-4 Cups)- Remove the Stems
2 15 oz. Cans Pumpkin Puree
1/4 Cup Shredded Parmesan Cheese
1/4 Cup Shredded Sharp Cheddar Cheese
1/2 Cup Skim Milk
1/4 Cup Panko Bread Crumbs
Salt & Pepper

                        

Directions:

1. Preheat oven to 350F.

2. Cook Rotini pasta according to the directions on package (al dente).

3. Melt butter over a saute pan on medium heat. Add the shallot and cook for a minute. 

4. Sprinkle in the pumpkin pie spice and thyme.

5. Add the kale to the pan and let it begin to wilt. Add in the pumpkin puree, cheese, and milk to the pan. 

6. Stir the mixture until everything is combined and cheese is melted.

7. Drain the pasta and add a generous amount of salt and pepper.

8. Pour the pasta into a casserole dish. Top the pasta with the pumpkin mixture and stir until the pasta is coated and everything is combined.

9. Sprinkle the top of the casserole dish with panko bread crumbs.

10. Bake for 30 minutes until the top of the casserole is golden and crispy.

(Oh, if you want to add meat to your dish, feel free! In the picture above, the top is Justin's side filled with chicken sausage)

More pumpkin recipes are coming your way! Stay tuned =)

Get that Glow

9/17/14

     Even though it's pretty much fall now, I've just recently been on a bit of a smoothie kick. I was feeling a bit sluggish and tired, so I decided to try making green smoothies once in a while to get a boost of energy. This is pretty much my go-to recipe. It's easy and tastes like it should be a dessert! After having a smoothie packed with nutrients, I feel like my mind is a bit clearer and more alert (or maybe that's just a placebo effect!) Anyway, if you're looking for a great smoothie recipe that looks like grass but doesn't taste like it, this is the one! Blend away my friends =)

Ingredients:

1 Cup Unsweetened Vanilla Almond Milk
1/2 Cup Spinach
1/2 Cup Frozen Banana
1/4 Frozen Apple
1 Scoop Vanilla Protein Powder
Sprinkle of Chia Seeds
1/2 Packet of Stevia
A Few Ice Cubes

Directions: Add everything to your blender (liquids first) and blend up until fully smooth.

*Drink in the morning or after a workout!

A Stir-Fry Upgrade

09/12/14

     One of my favorite things to do is create a last-minute healthy recipe with ingredients I already have in my kitchen. I think about the protein, grain, and vegetables I have and then try and tie them together to come up with something simple and delicious. This time it turned out to be quinoa, chicken, and oriental-style frozen vegetables. This shows that you can pretty much take anything and turn it into a healthy stir fry. Check it out!

Oriental Chicken Quinoa Stir Fry

Ingredients:

1-2 Small/Medium Chicken Breasts
1/2 Cup White Quinoa
1 Bag Frozen OrientalVegetables
4-5 Tbsp Sesame Ginger Sauce
1 1/2 Tbsp Chopped Garlic
1 Tbsp Extra Virgin Olive Oil
Salt & Pepper

Directions:

1. Preheat oven to 375F.

2. Sprinkle a frozen chicken breast with salt and pepper and bake in the oven for 45 min.

3. Cook quinoa according to the directions on package and set aside.

4. Grab a saute pan and add evoo and garlic. Once garlic is slightly golden, add the frozen vegetables and cook until they defrost.

5. While the frozen vegetables are cooking, cup up the cooked chicken into small pieces.

6. Add chicken, quinoa, and sesame ginger sauce to the vegetable mixture and let the flavors combine for 2-3 minutes.

7. Remove from heat and enjoy!

Everything Is Better Homemade

08/28/14

     I have been a puppy chow fan for ages because it has the best sweet and salty flavor... oh and because it is so easy. However, I think puppy chow has met it's match. Justin and I found a recipe that was pretty much a homemade Twix bar and ever since we've made it, we've been hooked! It is SO easy and tastes like a mix of a Twix and those cute little koala yummies. If you have a labor day party to attend this weekend, you should bring these! I originally made these for Ravinia last weekend as a birthday treat for my Mom because she loves chocolate and caramel =). They are awesome in the form of bars, or you can mash them up into little pieces and throw them in the freezer- my personal preference. I hope everyone has a lovely labor day weekend with family and friends, Cheers!

Homemade Twix Bar

Ingredients:

2 Sheets of Whole Wheat Crackers

Caramel:

1/2 Cup Butter

1/2 Cup Dark Brown Sugar

1 Tsp Vanilla Extract

3 Tbsp Heavy Whipping Cream

Chocolate Topping:

2 Cups Dark Chocolate

2 Tbsp Butter

1 Tbsp Heavy Whipping Cream

Directions:

1. Line up one layer of crackers side by side in a baking dish on top of parchment paper.

2. Add sugar and 3 Tbsp of cream into a stovetop pan and mix until the cream is dissolved.

3. Turn stove to medium-high heat and bring the mixture to a boil.

4. Let the mixture boil for about 5 minutes (you will notice it start to thicken into a heavy caramel consistency).

5. Add the vanilla extract and butter to the mixture.

6. Once everything is evenly combined, spread the caramel mixture over the crackers.

7. While the caramel is still warm, place another layer of crackers on top.

8. Next, place all of the chocolate topping ingredients in a bowl and microwave for about 1 minute and 15 seconds until completely melted.

9. Evenly spread the chocolate mixture over the crackers so that it is fully coated and no crackers are showing.

10. Finish by topping the bars with a sprinkle of brown sugar and set in the refrigerator to cool.

11. After about an hour, remove the pan from the refrigerator and slice into little bars.

12. Enjoy!

*Depending on how much caramel you like, you can add another layer on top of the second cracker layer followed by the dark chocolate. (I wish I would have done that, but ours was still AWESOME!)

Coco-"nuts" for Granola

08/12/14

     Lately as I have been walking up and down the cereal and breakfast aisles of the grocery store, I've noticed that granola has become pretty expensive. Originally I believed it was because it contained almonds, but there actually aren't that many in a bag of granola. I had been wanting to make my own for quite a while, and now that I have, I've realized how simple and cheap it is! The best thing about making your own granola is that you can control the ingredients and how much oil you add to your mixture. This granola is great on yogurt, in cereals, and even just by itself. I must warn you...it is fairly addicting! (Probably because I added chocolate chips). Enjoy =)

Homemade Chocolate Chip Coconut Granola

Ingredients:

3-4 Cups Plain Oats
1/2 Cup Brown Sugar
5 Tbsp Coconut Oil
1/2 Cup Honey
3-4 Tsp Cinnamon
Sprinkle of Salt
Handful of Almonds
1/4 Cup Coconut Flakes

Directions:
1. Preheat oven to 250F.
2. Add brown sugar, coconut oil, and honey to a pan and place on stove over medium-low heat until melted.

3. Combine oats, cinnamon, salt, almonds, and half of the coconut flakes in a bowl.

4. Slowly pour your melted mixture over the dry ingredients until they begin sticking together. Try and avoid pouring too much of the melted mixture because you do not want them fully coated, just enough to become sticky.

5. Spray non-stick cooking spray onto a baking sheet and spread granola evenly onto the pan.
6. Bake for a total of 45 minutes and take out of the oven in 15 minute intervals to flip the granola.
7. When the granola is golden brown (and your place smells divine), take it out of the oven and sprinkle chocolate chips on top. Right after, place granola in the refrigerator (This will allow the chocolate chips to adhere to the granola but still stay in chip-form).
8. Once granola has cooled, remove it from the refrigerator and break it up into pieces. Add an extra sprinkle of chocolate chips or coconut flakes and dig in!