Friday, April 29, 2011

Healthy Cookie Dough Ice Cream!

Happy Friday! 

Any exciting plans for the weekend? I am walking for MS tomorrow morning... followed by lunch with friends!

This weekend is already on to a great start! Partially because I had an amazing dessert today!! And I am so excited to share it with you!!

Healthy Cookie Dough Ice Cream!!

Can all of those words even be used in the same sentence?! Yes, you read right...

And it's healthy! Bananas make up the "ice cream" and cashews, oats, and maple syrup make up the "cookie dough." It's vegan, raw, and gluten free. :)

When I was a kid.. cookie dough ice cream was one of my favorite ice cream flavors! It reminds me of watching "The Secret World of Alex Mack" with my sister. We would eat ice cream almost every night... followed by saltine crackers. Pretty weird, right?

Actually, from what I've learned at Integrative Nutrition... we were naturally trying to create balance! It all makes sense years later: wet & sweet= craving for dry & salty.

Anyways.. on to the recipe!

Ice Cream:
  • 3 frozen bananas (I freeze my bananas in halves... makes for easier blending.)
  • 1 teaspoon vanilla extract

Puree bananas and vanilla in food processor. If "ice cream" isn't blending well, add about 1 tablespoon water or almond milk.

Cookie Dough:
  • 1 cup cashews
  • 1/2 cup oats
  • 1/2 teaspoon vanilla
  • 1 tablespoon + 1 teaspoon maple syrup (or agave)
  • 1 tablespoon water (or almond milk)

Process cashews and oats in a food processor. Add in vanilla, maple syrup, and water (or almond milk.) Place a sheet of parchment paper on a large plate. Scoop cookie dough onto parchment paper and flatten out with a spoon (or your *clean* hand). Place a second sheet of parchment paper on top of the cookie dough, making sure cookie dough is pressed flat and even. Freeze for at least 30 minutes. (I left mine in overnight.) After it is frozen, cut into "cookie dough chunks"... whatever size you want! Makes about 2 servings.

*Tip: If you have extra "ice cream," freeze in an ice cube tray!

Have a great weekend!

Monday, April 18, 2011

Marinated Zucchini "Pasta" Salad

Greetings! I hope you are having a wonderful start to the week!

Last week on my birthday, my mom and I ventured to Santa Monica for hot yoga, followed by a delightful lunch at Planet Raw!

We had the most amazing dishes! My mom ordered the "Avo Sandwich" (avocado, lettuce, tomato, & caramel onions w/ honey mustard dresing on flax)...and I had the Green Curry Pasta (zucchini pasta mixed w/ thai nut curry cream, topped w/ mango noodles).

Anyways, ever since last Thursday, I cannot stop thinking about how much I want to re-create the Green Curry Pasta dish! I decided it was time to finally order a spiralizer to make the "zucchini noodles." However, to my happy surprise... I received one in the mail! Thank you to my sister, Alyssa (check out her blog "Alyssa's Cooking Adventures" for a perfect birthday present! :)

So yesterday, I made a version of my sister's Raw Marinated Mushroom & Broccoli Zucchini Pasta to try out the spiralizer! It was so delicious, light, and refreshing! Completely raw, vegan, and yummy! My friend, Jenn, enjoyed it as well!

Marinated Zucchini "Pasta" Salad

- 4 zucchinis (mine were small)
- 1 cup mushrooms, sliced
- 1 1/2 cups broccoli, chopped
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 tbsp agave
- 1 tbsp olive oil
- 1 tbsp Bragg's liquid aminos
- optional: pinch of red pepper flakes (I didn't use)

Put zucchini through a spiralizer to make noodles (If you don't have a spiralizer, use a vegetable peeler to make "noodles"). Add in mushrooms, broccoli, and bell peppers. Combine agave, olive oil, liquid aminos together, then add to the pasta salad. Mix with (clean!) hands. Sprinkle on red pepper flakes (optional).

Serves: 4

Wednesday, April 13, 2011

Cake Batter Milkshake!

Tomorrow I will be 25! Wow, I almost feel like an 'adult!'

Anyways, I wanted to celebrate (a day early) with this healthy Cake Batter Milkshake!

It tastes amazingly close to 'real' cake batter, but it is completely healthy! Yet, it seems so 'naughty' and delicious, that I just had to share it with you! ♥

I want to give a huge "thank you!!" to the talented and creative Chocolate Covered Katie for the original recipe!

Cake Batter Milkshake
  • 1 banana, frozen
  • 1/2 teaspoon vanilla extract
  • 2-3 teaspoons coconut oil, melted
  • 2/3 cup almond milk
  • 1 tablespoons coconut flour (for cake-y-ness)
  • Optional: sprinkles
Blend ingredients together. Add some sprinkles, pre-blending, and then add more on top!

A recipe for vegan coconut whipped cream can be found here!

Have you made any healthy 'cake batter' recipes?

Thursday, April 7, 2011

Citrus Snap Peas and Carrots!

Hello wellness lovers... I hope you are having an amazing week!

Any exciting plans for this weekend? Jon and I are going to Disneyland (again!) Haha... we have annual passes, so we need to use them! We actually haven't been in 2 months...

Anyways, on to today's healthy deliciousness!

The other day I was flipping through the latest issue of First magazine, and a recipe caught my eye! It totally had "spring" written all over it! The original recipe called for butter & honey, but I wanted to substitute coconut oil and agave instead.

Also, I made it without fresh parsley and shallots, because:
a.) I like easy, fast, & simple.
b.) It didn't seem like they would taste that amazing with coconut oil.
b.) I find it annoying to make trips to the grocery store for 1 or 2 items. (I am sure you can relate!)

Citrus Snap Peas & Carrots

  • 2 pounds baby carrots
  • 12 ounces sugar snap peas
  • 1 tablespoon coconut oil
  • 1 teaspoon agave
  • 2 tablespoons lemon juice
  • salt (I used Himalayan)
  1. In large saucepot over high heat, filled with (lightly) salted boiling water, cook baby carrots for 4 min., or until crisp-tender, adding sugar snap peas after 2 min. Drain.
  2. Heat coconut oil in skillet over medium-high heat.
  3. Add carrots, snap peas, agave, and lemon juice. Cook for 2 minutes, stirring occasionally.
Yum! Enjoy over rice, quinoa, or other grain for a light & healthy meal.

I hope you are having a great day! :)

Health & Wellness News & Inspiration:
Top 10 Superfoods for Spring- Shine
15 Powerful Reasons to Go Veg- Care2
Spring Veggies Tasty, Healthful-
Is Maple Syrup a Superfood?- eCanadaNow
Cat Yoga- YouTube