I ate this for lunch. It only looks completely decadent. In actual fact it’s just fruit, dates and nuts. Ok, with a bit of maple syrup.
Banana Ice Cream-
Ingredients- 2 banana’s sliced into medallions and frozen for 2 hours in freezer. (use a silicon plate for this so you can pop them off)
1. Throw your frozen banana’s into the food processor and whir until smooth like ice cream. wait- it is ice cream. I swear.
2. Remove to container and return to freezer for harder ice cream.
Maple peanut butter syrup-
1. In a small sauce pan on low heat melt 1/4 cup maple syrup into 2 Tbsp melted natural peanut butter. Stir most frequently until reduced but still runny. Pour on ice cream.
Raw date medallions-
3/4 cup raw pitted dates
1/4 cup raisins
2 Tbsp natural crunchy peanut butter
1 Tbsp organic raspberry jelly
4g slivered almonds
1/2 cup oats
raw coconut flakes and toasted almond slivers for garnish
1. Put it all in the food processor and whir until it is fully combined.
2. Roll into balls, sprinkle coconut and slivered almonds on a sheet of wax paper. Use another sheet of wax paper on top of balls, press down on top wax sheet with an even hand and a heavy plate. Use a shot glass to cut your new raw date rounds into tiny medallions. Use tiny bits of creamed honey as glue on a toothpick to garnish with more toasted almonds.
Put ice cream in a bowl, pour syrup over top, add some raw cookie medallions and sprinkle with toasted almonds. This entire serving of fruits, nuts and delicious goodness was about 400 calories total. All good for you.
I bought some beets. So I’m using them up in various ways. These muffins are delicious. Not too sweet, just the right density. Fairly low in calories as I switched out some of the fat for applesauce.
1 medium/large red beet
1/2 cup low fat Greek yogurt
1 1/4 cup GF flour (I used Cup for Cup flour)
2 teaspoons poppy seeds
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 egg, at room temperature
1/4 cup plus 2 tablespoons brown sugar
1/4 tsp. vanilla
1/8 cup melted butter plus 1/8 cup unsweetened applesauce
1. Cover your beet with water and bring to boil in a small pot, reduce to medium and cook until a fork can be inserted in the center. Drain water and let the beet cool enough to handle. Wear rubber gloves, peel beet and cut it into chunks. Puree in the food processor. Measure out 1/4 cup beet puree and reserve. You can freeze the rest for another time.
2. Pre-heat oven to 350F (180C).
3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
4. In a medium bowl, whisk together the egg, brown sugar, vanilla, yogurt, butter/applesauce, and beet puree. Pour the wet ingredients over the dry and whisk to combine.
Scoop the batter into muffin pan lined with baking papers. Bake for 18 to 20 minutes until toothpick inserted in the center comes out clean. Cool on a cooling rack.
Makes 9 muffins
I replaced 1 Tbsp of the brown sugar with Stevia- Making the calorie count 145 calories per muffin. Quite reasonable. Have two! You can always substitute even more applesauce for oil and use an alternate sweetener. I added a little cream cheese honey glaze and toasted almonds for the photo. Honestly, they don’t need it. Just eat them plain or with a little butter.
gluten free, vegetarian cookies that pack a whole lotta power for your long workouts.
1 cup coconut flour
1 tsp baking soda
1/4 tsp. baking powder
1 tsp sea salt
3 small ripe bananas or two medium
1/2 small ripe avocado
1 cup almond milk
4 tbsp honey
1 tbsp apple cider vinegar
1 tsp. vanilla extract
1/2 cup shredded coconut
3/4 cup bittersweet chocolate chips
1. Preheat oven to 375° F.
2. In a large bowl combine the coconut flour, baking soda, baking powder and sea salt. Whisk to remove any clumps.
3. In a medium bowl, combine the banana and avocado. Mash well with a fork. Add the almond milk, honey, apple cider vinegar, vanilla and eggs. mix well.
4. Pour your wet ingredients into the bowl with the dry ingredients. Mix well to avoid clumps. Add the shredded coconut and the chocolate chips, stir to combine.
5.To make cookies- Roll about 2 Tbsp dough into a ball, place on a parchment lined cookie sheet and flatten with a fork.Bake for 20 minutes or until nicely golden.
6.Makes about 20 cookies.