Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

It was a sad, sad day when I discovered ice cream triggered my migraines.  I grew up where 3 scoops of ice cream after dinner was as reliable as the sun setting.  A life without ice cream seemed pretty grim.  But alas, I’m not a quitter.  I love food and dessert way too much to forever say farewell to one of my most favorite treats.  Ice cream sandwiches.  These homemade ice cream sandwiches are sugar-free, gluten-free, dairy-free, and delicious-full.  Sit back, kick up your feet, and indulge.     There are a couple surprising ingredients in these ice cream sandwiches.  Ready?  Garbanzo beans in the cookies and frozen bananas in the ice cream.  Don’t judge before you try them.  Garbanzo beans have a very mild flavor and create a chewy, soft base for my Chocolate Cookies, Crunchy Peanut Butter Cookies, and Chocolate Chip Peanut Butter Cookies.  I’m beyond addicted.  My husband knows to quickly grab a couple freshly baked because I feel no remorse for engulfing the entire batch.  My latest record: 2 dozen in 24 hours.   And for the ice cream… who knew frozen bananas created smooth, creamy vanilla-like ice cream?     In order to make these delightful, splendid homemade ice cream sandwiches, you’ll need a quality blender.  Myself?  I’m a VitaMix woman.  It’s an exquisite machine.  It has a tamper that helps break up air pockets and push contents down making blending super easy.  I use it every. single. day.  However, I don’t want to discriminate.  There are lots of Ninja and BlendTec fans out there too.  Whichever way you choose…  reward yourself by making...
Banana Zucchini Muffins

Banana Zucchini Muffins

I’m often tempted to call these muffins my favorite.  THEN I start thinking about how much I love my other light and fluffy muffin recipes too.  Morning Glory Muffins and Pear Apple Granola Muffins, don’t get jealous.  I love you too.  However, it’s time to spotlight these amazingly perfect, moist and rich Banana Zucchini Muffins. Inspired by my Zucchini Banana Bread Pancakes, these muffins are light and fluffy and healthy! My favorite combination.  My 3 year old daughter has a perfect name for muffins… ‘muffin cookies’.  These are going to tempt you all day long with their sweet goodness. In the mornings while they’re baking, she’ll run over about every 5 minutes, look in the lit up oven, and ask if her muffin cookies are ready.  I know, baby girl.  I can’t wait either.  My husband knows he better grab a couple freshly baked because they will not be here when he comes home from work.  These muffin cookies will be long gone by then. Remember how I created my 3 ingredient blender ice cream because dairy and sugar trigger my migraines?  Well, eggs are another thing that gives me headaches.  Oh, my silly headaches and food sensitivities.  I had two choices… spend time on my pity-party or figure out how to create my favorite foods without eggs.  With a little tweaking and trial and error, I discovered baking powder, olive oil, and applesauce were the perfect egg substitute in muffins.  Even though there are no eggs in this recipe, they have a great peak and consistency.  Success! My whole family has converted to spreading coconut oil on warm muffins, waffles, bread… anything that comes out...
3 Ingredient Blender Ice Cream

3 Ingredient Blender Ice Cream

    It was a sad, sad day when I realized that dairy and sugar were my migraine triggers.  No dairy?  No sugar?  No ice cream?!?!?!  Well, I’m not a quitter.  Life without ice cream just seemed to grim.  However, eating ice cream was not worth having a migraine which knocks me out for a couple days.  What was a girl to do? Well, I found a creamy, smooth and perfect solution!  Almond milk, frozen bananas, and frozen fresh pineapple did the trick.  No dairy.  No sugar. No migraines. I know I’m not the first to use a frozen banana in blender ice cream, and I definitely don’t want to be the last!  I want you to have success each and every time.  You know I have to say it… you HAVE to purchase a quality blender!  I’m a Vitamix girl.  Others have had success with BlendTec and Ninjas, but here’s a post why I chose Vitamix. Okay, back to the bananas.  I’m frequently asked how I freeze my bananas.  First, you want to wait until they’re completely yellow and before they’re too ripe (no brown on the inside).  In a gallon-size freezer lock Ziplock bag, place 6 peeled bananas inside, whole or cut in halves or quarters, and seal the bag.  Place in the freezer for at least 5 hours before using.  SUPER easy. Fresh pineapple is a frequent visitor in our home.  It doesn’t stay long… or should I say doesn’t last long.  So… as soon as I chopped up fresh pineapple chunks, I have about 2 cups join the bananas in the freezer.  Same thing, just thrown them in a...
Morning Glory Muffins

Morning Glory Muffins

Delicious and packed with nutrition?!?! Absolutely possible and just happened with this Morning Glory Muffin recipe. Once you’ve recovered from DYING over these unbelievable Morning Glory Muffins, come try my Banana Muffins (super popular right now) and my Pear Apple Muffins.  Warning: I will feel no regret for facilitating your muffin addiction. A friend emailed me recently with a recipe for ‘healthy’ Morning Glory Muffins.  She wanted my opinion on whether or not the recipe was actually healthy.  Oh. my.  They were made with 1 and 1/2 cups sugar, vegetable oil, and white flour.  Ugh… definitely not healthy.  Just because morning glory muffins have carrots and apples thrown in does not automatically make them healthy. When I create healthy recipes, I think about each ingredient added.  I play around with naturally sweet foods like apples, bananas, and of course pure honey or maple syrup instead of adding sugar.  I choose oils with rockin’ benefits like coconut and olive oil.  White flour?  Forget about it.  Once you try whole wheat pastry flour, you’ll kiss white flour forever goodbye. So… I’m loving the health sneakiness of chia seeds.  They. are. awesome.  Fiber, protein, omega-3s, calcium, and the list continues of vitamins found in chia seeds.  They also soak up excess liquid assisting in creating the absolute needed fluffiness of a muffin.  Someone commented that the batter is really moist.  No worries.  Between the whole wheat pastry flour and chia seeds, the morning glory muffins will turn out fluffy while keeping slightly moist.   Print Morning Glory Muffins Ingredients 2 cups whole wheat pastry flour 2 Tbs chia seeds 2 tsp ground cinnamon 2 tsp aluminum-free baking powder 1/2 tsp salt...
Blueberry Waffles

Blueberry Waffles

Ooooh, blueberry waffles.  How I love you.  Light, fluffy with blueberries bursting in your mouth… you’ll actually jump out of bed in order to make these.   Breakfast is by far my most favorite meal of the day.  If you’re a breakfast-skipper, you’re missing out on so many health benefits!  Eating breakfast, like these gorgeous healthy blueberry waffles, improves mood, concentration and performance, lower cholesterol, influence weight loss, and increases strength and endurance.   If you’re short on time in the mornings, double the batch and refrigerate the leftovers.  Then all you have to do is heat up your waffle iron and scoop on some batter.  Spread on some coconut oil instead of butter or margarine and then pour on some pure maple syrup (definitely read the ingredients!) topped with some berries and viola!   If you’re wanting more quick, easy, and healthy breakfast options, my Breakfast Quiches are super popular.  I make two dozen for my husband, he refrigerates them at work, and heats 3 to 4 up for a quick, protein-packed breakfast.  I have lots of great breakfast recipes because… well, I’m addicted to breakfast.  Stick with me, and I’ll convert you to loving breakfast too.     I know, I know… but in case you have missed my plug for whole wheat pastry flour, here it is on Amazon.  I’ve also seen it at Winco and Target.   Print Blueberry Waffles Ingredients 2 cups whole wheat pastry flour 1 cup quick oats 2 Tbs flaxseed meal 2 Tbs chia seeds 2 tsp aluminum-free baking powder 2 and 1/4 cups vanilla almond or coconut milk 1 cup fresh or...
Edamame Hummus

Edamame Hummus

I forget it’s not normal for 3 year olds to love things like edamame and hummus.  My daughter was pretending to eat with my brother-in-law and when he asked what she was eating, she shouted ‘hummus!’   Nothing puts a bigger smile on my face than creating healthy recipes craved by my family.   Healthy eating can be fulfilling, satisfying, and indulging.  Trust me… I love food and eating way too much to torture myself with flavorless eats.  Also, go ahead and snack!  If you’re hungry (legitimately hungry not bored), eat away!  I eat frequently throughout the day and never waste time counting calories because I choose to eat nutrition packed options like this Edamame Hummus.   Deliciously flavored ground up garbanzo beans, otherwise known as hummus, is becoming more and more popular.  It’s great with veggies and chips or even spread on sandwiches instead of mayo.  A main ingredient for traditional hummus is tahini.  It’s ground sesame seeds with consistency of peanut butter and has a similar nutty taste. I’m not a huge fan of the flavor so I make my hummus without it.  I make my Basic Hummus without tahini also.   Since we’re talking about ingredients, let’s talk about my obsession with garbanzo beans!  They are mild in flavor, but add rockin’ nutrients and great texture.  Word of caution… garbanzo beans are addicting in my Peanut Butter Chocolate Chip Cookies or my Flourless Chocolate Cookies.  You’ll actually be encouraging your kids to sneak one of these cookies before dinner.  Anyway, stock up on garbanzo beans.  You’ll want extra on hand after you try these recipes.     Crunchy and creamy...

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