One-Ingredient Banana Ice Cream (GF)(V)

banana ice cream

It’s summertime and the temperatures are still astronomically high in the Valley of the Sun. I’m not joking… we are supposed to hit 113° this weekend. That’s why I decided to do a healthy take on a classic summertime treat: Ice cream. This vegan and gluten-free recipe is super simple to make, and you don’t need to have an ice cream maker, heavy cream, sugar and all that jazz – all you need are 2 ripe bananas and a food processor or blender. I topped my ice cream with cacao nibs, but I will leave it up to you whether you want to have your ice cream dressed to the nines or not.

Banana Ice Cream (GF)(V)
ingredients:
2 ripe bananas (they should be sweet and soft)
Optional garnishes: cacao nibs, Nutella, nuts, granola (the list goes on!)

the method:

  1. Start by peeling the bananas and cutting them into even coins. (When bananas are ripe, the peel may stick to the fruit, so make sure you remove leftover peel to prevent any bitterness in your ice cream.)
  2. Place the coins in a glass bowl, cover with plastic wrap and place them in the freezer overnight.
  3. Place the frozen banana slices in the bowl of a food processor or blender and blend until smooth. This process will take a while and you’ll have to scrape down the side of your food processor multiple times with a spatula.
  4. The bananas will first become very crumbly, then they will look like oatmeal, but you’ll eventually end up with a very soft and creamy mixture.
  5. At this point, place back in the glass bowl and in the freezer for just about an hour. You can of course always enjoy it right away if you like very soft ice cream. I wanted to eat mine immediately, so it was pretty soft…
  6. Garnish with your favorite toppings and serve.

Meatless Monday: Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

stirfry

 

Veggie Stir-Fry with Quinoa Thai Noodles (GF)(V)

the ingredients:
1 bunch of bok choy
1 large bunch of broccoli cut into smaller pieces
1/2 cup snow peas
3 garlic cloves, minced
3 spring onions, sliced
1/2 inch fresh ginger, minced
Thai rice noodles
1/4 cup tamari
4 tbsp sesame oil, divided
1 package of red quinoa thai noodles

the method:

  1. Cook noodles according to the instructions on the package.
  2. While noodles are soaking, prep veggies and begin sauteing them. Heat wok or pan with sloping edges on med-high heat. Drizzle in sesame oil and saute the broccoli with garlic slivers. Toss in remaining veggies, excluding bok choy.
  3. Add tamari and add another dollop of sesame oil as you cook. 
  4. Add snow peas last so they remain deliciously crisp and sweet.
  5. Remove veggies and drain noodles. Toss in the same pan with a dash of sesame oil and tamari, and saute noodles until they turn a beautiful golden color. Plate noodles.
  6. In the same pan, lightly saute bok choy with a bit of tamari and sesame oil.
  7. Layer bok choy over noodles, then pile veggies on top of bok choy.

Zucchini Noodles (GF)(V)

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)

Chia Fresca – A Prebiotic Energy Booster!

chia fresca2Here is a yummy and natural prebiotic energy boosting drink! I love downing one of these bad boys before AND after my yoga classes. It’s made with coconut water, chia seeds, lemon and a hint of agave nectar and is extremely effective in hydrating the body and balancing electrolytes after a good sweat. :)

I talk A LOT about probiotics on this blog and on mybody skincare’s blog, but on this post, I wanted to shine some light on prebiotics since they aren’t talked about nearly as much as the former.

You may be thinking, “Well, maybe they aren’t as important as probiotics. I have never even heard of them!” And you would be wrong.

In fact, prebiotics are essential to probiotics carrying out their duties. Simply put, prebiotics are food for probiotics and they help increase the absorption of minerals in our body while balancing the acid in our gut. Prebiotics are found naturally in foods we eat on a daily basis such as yogurt, kefir, onions, CHIA SEEDS, bananas, etc. This dynamic duo works hand-in-hand to carry out their immune-boosting and acid-balancing benefits.

Think about it this way: Your tomato plants can’t grow with just fertilizer (prebiotics), and they can’t grow if you’re only using seeds (probiotics) – the two of these items need to work together to allow that beautiful tomato plant to flourish! Here is an easy recipe that will ensure you’re getting your daily dose of prebiotics…

chia fresca1

Chia Fresca

2 cups coconut water
1.5 tbsp chia seeds
1/2 tbsp fresh lemon juice ( and a slice to make it pretty)
1/2 tbsp Agave Nectar, to taste (or any natural sweetener)

the method:

 Add chia and coconut water into a mason jar or a bottle with a lid. This is key because you will want to shake this mixture around for a minute or two.

Let the mixture sit for 10 minutes to allow the chia seeds to swell up and soften.

Add lemon juice and agave nectar to taste. Shake well to combine and enjoy!

Sip Sip Hooray!!

pars salad

Parsley, Mint & Cherry Tomato Salad (V)(GF)

pars saladParsley, Mint & Cherry Tomato Salad (V)(GF)

the ingredients:

  • 1 large bunch flat-leaf parsley
  • 1 large bunch mint
  • 1 quart cherry tomatoes
  • 1 small shallot, finely chopped
  • 2 teaspoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

the method:

  1. Pick the leaves from the parsley and mint and place in a large bowl. Halve the cherry tomatoes and toss with the parsley and mint leaves.
  2. Combine the shallot, mustard, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl and let stand 5 minutes. Whisk in the oil until emulsified, then toss the dressing with the salad and season with salt and pepper to taste.
zucc

Meatless Monday: Zucchini Pasta

zuccZucchini Noodles (V)(GF)
2 zucchinis, peeled
1 tablespoon coconut oil/olive oil
1/4 cup water
salt and ground black pepper to taste
Homemade Marinara Sauce or your favorite jarred brand

the method:

  1. To make the noodles, you have multiple options. You can use a vegetable spiralizer, a food processor, a julienne peeler – or if you’re REALLY patient and don’t have any of these tools, you can slice really long strips with a sharp knife. Personally, I do not recommend a knife. I have a julienne peeler and it is, by far, my favorite kitchen tool. It cuts the zucchini into perfect noodle strips. You can use it for stir fries, salads, slaws… everything! I bought mine at Williams-Sonoma and it was only $10 (it is in the picture). I even like it more than my Kitchen-Aid Mixer – I never thought I would love anything as much as my mixer.
  2. When making the noodles, make sure you don’t use any strips that have seeds in them… you will want to throw away “the core” of the zucchini. The reasoning for this is due to the high water content in the middle. Too much water = mushy, squishy noodles. Yuck!
  3. Heat oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.
  4. I served my noodles with homemade marinara, but these noodles would be great with any sauce. I am going to try a lemon-garlic sauce next! :)
tempeh-tacos

Meatless Monday: Simple Tempeh Tacos (V)(GF)

tempeh-tacosWho doesn’t LOVE 15-minute meals on a Monday?? You’re welcome in advance.

Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving

The method:

  1. Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
  2. Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
  3. Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.