Nice Cream

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There are so many different varities of making “nice cream”. This was my first try at it, and it was so good that I’m sure Ill be posting other flavors to follow! Here is the combination I made:

Ingredients:
2 Frozen Bananas
1/2 cup PB2 peanut butter ( made with water, not just powder)
2 TB of Chocolate chips
*you can use any type of peanut or nut butter your prefer

Directions:
Blend bananas, and peanut butter in blender or food processor. Place in freezer for a couple hours to thicken. Some recipes that I’ve seen for nice cream say that only blending is required, however it will end up with a smoothie or shake consistancy.


Microwave Protein Cake

 

This recipe is so simple and a great alternative for a sweet craving.

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Ingredients:

1 scoop chocolate protein powder ( or whatever flavor you prefer)

1 egg white

Vanilla greek yogurt ( I used a few table spoons)

Directions:

Mix together your protein powder & egg white, make sure all lumps are gone. Put mixture into a mug or microwave safe cup & heat for 1 minute. Top with greek yogurt.


Granola Bars

Ingredients:

2 Cups Rolled Oats

1/4 Cup Pepitas

1/2 Cup Almonds

2 Tb Sunflower Seeds

1/4 Cup raisins

1/4 Cup dried Cranberries

1/4 Cup PB2 peanut butter ( Add water so it is peanut butter texture & not just powder)

1/4 Cup Agave Syrup

 

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Directions:

Preheat the oven to 300. Line a 8×12 inch baking pan with parchment paper. Toss together the oats, and all of your nuts & seeds. Mix in raisins, cranberries, peanut butter , and agave. Be sure to mix throughly so there are no dry ingredients. Pour mixture into your prepared baking pan. Press mixture with your fingers, flattening it evenly into the pan. Bake for 20-25 minutes, or until golden brown. Allow to cool , then cut into squares.


Homemade Acai Bowl

There are a lot of variations you can make with acai bowls, but for these recipes I kept it simple with only a few ingredients.

IMG_3915 Ingredients:

1 Packet frozen pure acai

1 frozen banana

1 cup mixed frozen berries

1/2 cup coconut water

Toppings: 1 kiwi-sliced 1/4 cup Granola ( I use Kind Granola)

1 Tablespoon Shredded Coconut

A handful of blueberries, or strawberries passionfruit (Toppings can be whatever you prefer)

*I get the frozen acai packets from either Sprouts or Whole Foods Markets

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Directions:

Blend all ingredients together until smooth. Be sure not to over-blend because mixture will become too soupy (if this happens put mixture in your freezer for about 1 hour to thicken). Pour into a bowl, place your toppings and enjoy.


Barley Bowl

Barley Bowl with Lemon Tahini Sauce.

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I recently came across a recipe for a barley bowl on instagram, and I used this recipe as an inspiration for this bowl. When I first made the original recipe and felt it was lacking in flavor. So I added a few different ingredients along with the tahini sauce , and it turned out delicious!

 

Ingredients:

1 Cup cooked Barley

1/2 avocado-sliced

1 Tablespoon roasted pine nuts

1 large Kale leaf – coarsely chopped

Sauce:

1/2 Cup plain greek yogurt

1 Tablespoon finely chopped chives

1 Tablespoon tahini

1 Teaspoon lemon juice

1 Teaspoon lemon zest

 

Directions:

Cook your barley as directed on packaging. Roast pine nuts on stove top over low heat, only for a few minutes ( until golden brown). Mix together, barley, kale, roasted pine nuts, and avocado. Separately, mix your ingredients together for the sauce, and add to the top of the bowl.


Infused Water

The combinations are endless with what you can use in infused water. When you’re making them for on-the-go, these Voss Water bottles are great! With a wider mouth opening than most water bottles, they make it easier to fill with your fruit.

Infused Water

Here are the 4 combinations that I made:

  • Strawberry, and Lemon
  • Strawberry, Mint, and Lemon
  • Orange, Lemon, and Mint
  • Cucumber, and Lemon.

Faux Dough-Sugar Cookie

My Previous Faux dough recipe was such a hit , I thought I would try some different variations. This one is similar to sugar cookie dough.

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Ingredients:

1/2 cup Brown Rice Flour

1 container greek yogurt ( about 5 Oz. I use Light & Fit 80 cal. Vanilla)

3 Tablespoons baking Truvia.

1/2 Teaspoon of baking soda (for that true cookie dough taste)

Top with Rainbow Sprinkles