Month: May 2016

strawberry-banana ice cream

How often is it that you see a recipe you want to make, and happen to have ALL the ingredients on-hand at that very moment?  For me, not that often.  Especially taking into consideration that it is WAY too early for strawberries here, so why in the world did I have any in the first place…  (For a Mother’s Day paleo tart that was delicious.)

Anyway, I was surfing Instagram the other day and came upon NomNomPaleo’s recipe for strawberry banana ice cream.  (Obviously, dairy-free.)  Her picture was gorgeous, and again, I realized I had all the ingredients necessary.  Score.

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NomNomPaleo’s Strawberry Banana Ice Cream

3 frozen bananas, chopped

1 C frozen strawberries, hulled

1/2 C full-fat coconut milk

1 tsp vanilla extract

Place all ingredients in food processor and mix until smooth.  (I used my blender and this took a lot of stopping, stirring, and re-starting. However, it only took a few minutes before it totally transformed into a completely perfect soft ice-cream consistency!)

Spoon into a container and freeze!

Both Andrew and I really liked the flavor and texture.  With the simple ingredient list, I can see this being something I make with different fruits all summer long!

 

nacho ‘cheese’ dip

Does anyone else say (aloud, or just to yourself) the word ‘nacho’ but pronounced like ‘not yo’ cheese (with attitude, of course)??  I do it every time.  Every. time.

I ripped out a page from the Jan/Feb issue of Shape Magazine that featured a bunch of vegan dips, intending to give some a whirl.  I’m not a vegan, but I’m always up for trying new things.  Interestingly enough, a couple of them were #whole30approved, as they featured nuts (rather than beans) as their main ingredient.

I made two of them, but the ‘Nacho Cheese’ was absolutely delicious.  I’d make it again in a heartbeat.  Great for dipping veggies!

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Shape Magazine’s Nacho Cheese Dip

2 C cashews, soaked in water for 2 hours and drained

3/4 C salsa

1/2 C lemon juice

1/4 C water

1 1/2 tsp sea salt

1/4 C nutritional yeast

Add all ingredients to blender or small food processor and mix until smooth.  Makes 4 425-calorie servings.

I made half the recipe and was able to eat this for lunch with loads of veggies, paired with some beef jerky and fruit, a couple times this week.