Who said that eating healthy can’t feel a little indulgent? One of my favorite desserts is this “banana ice cream.” It goes well accompanied with a Quinoa Salad and Peanut sauce dinner, or as an afternoon treat. Eat with a spoon like soft-serve, or add a little extra almond milk, stick a straw in it, and take it on the go!
2 ripe bananas, chopped and frozen
3/4 to 1 cup almond milk, or milk of choice
1-2 tablespoons peanut butter
1 scoop vanilla or chocolate protein powder (optional)
Sprinkle of cinnamon (optional)
Place the milk, bananas, peanut butter, and optional protein powder in a blender* or food processor. Blend until very smooth, like soft serve ice cream, adding more milk as necessary. Enjoy!
*High powered blenders work best, but I did make this in a cheap blender during my college years just fine; I had to add more milk to get it to blend, though.
Bonus Recipe: Pumpkin Bread Pudding
I love making this single-serve pumpkin bread pudding for breakfast, snacks, dessert…I typically leave out the maple syrup and it tastes just fine. Topping with natural peanut or almond butter is highly recommended!
Week one of 40 Days to Personal Revolution (40DPR) is here! For many, the most challenging part of 40DPR is sticking with the healthy eating habits. Laura Olinger has taken the time to create some ideas for meals for each week, and she starts us off with some wholesome Vegan Chili to support a heating diet. This chili is great because you can share it with your spouse, kiddos, or save the leftovers for meals throughout the week!
For a heating diet: Vegan Chili
1/2 cup bulgur wheat*
1 cup hot water
28-ounce can crushed tomatoes
1 tablespoon olive oil
1 yellow onion, chopped
3 garlic cloves, minced or pressed
1 heaping teaspoon cumin
1 heaping teaspoon chili powder
1 heaping teaspoon cayenne
2 bell peppers, chopped
15-ounce can corn, drained
15-ounce can black beans, drained and rinsed
15-ounce can red kidney beans, drained and rinsed
Place the bulgur and hot water in a small saucepan. Cover and bring to a boil on high heat, then turn down low and simmer gently for about ten minutes.
While the bulgur cooks, heat the olive oil in a large soup pot and sauté the onion, garlic, cumin, chili powder, and cayenne. When the onions are soft and a little translucent, stir in the bell peppers and sauté for another 2 to 3 minutes.
Add the tomatoes, corn, and beans into the pot. Stir, and continue to heat thoroughly on low heat.
Taste the bulgur. When it is cooked and chewy, add it to the pot. Simmer for a few minutes for the flavors to meld.
Serve and enjoy!
*Bulgur wheat can be found in the bulk section of many grocery stores; I buy mine at Whole Foods
For a Cooling Diet: Black Bean and Corn Salad
2 15-ounce cans black beans
1 15-ounce can of no-salt added corn
1 avocado, peeled, pitted and diced
1 red bell pepper, chopped
1 yellow pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
Fresh cilantro (optional)
Lime juice, to taste
Salad greens, such as romaine or spinach
Combine prepared black beans, corn, avocado, bell peppers, tomatoes, green onions, and optional cilantro in a large bowl and mix.
When ready to serve, place a bed of salad greens on a plate and spoon mixture on top. Finish with a squeeze of fresh lime juice if desired (or top with another light dressing.)