Healthy Ice Cream recipe video — WANDER the WORLD

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https://videopress.com/embed/hr36KfaO?hd=0

Summer is here, and that means many delicious flavours of ice cream in overload! From chocolate chip to peanut butter-jelly and from blueberry sorbet to strawberry cheesecake, choice in abundance! But as much as I love ice cream, a healthy lifestyle and body means a lot to me as well.

via Healthy Ice Cream recipe video — WANDER the WORLD

Tasty Summer Recipes- Part Two! — foodwasteaced

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With summer getting even closer and closer, we’ve planned out a delicious menu for the season that you can use for your family and friends whether your hosting one person or a party of 100! As promised, here is the highly- requested part two to our summer recipes post! This time, the theme is picnic […]

via Tasty Summer Recipes- Part Two! — foodwasteaced

Its almost summer! You know what that means- tons of parties, picnics, and traveling! Let us prepare you for the sunny season with our top ten summer recipes. With everything from savory fish tacos to tart berry sorbet, we’ve got you covered with your ultimate summer menu whether you’re relaxing by the pool or partying with friends all summer long.

via Enjoy Summer with 10 Tasty Summer Recipes! — foodwasteaced

Enjoy Summer with 10 Tasty Summer Recipes! — foodwasteaced

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Expiring Fresh Fruit

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Papaya and Mango…YUM!

After a busy weekend of fun.  I looked at my counter and yes, there they were looking back at me… very ripe mangos and papaya.  This fruit is delicious in its peak, but after that not so tasty fresh anymore.  Having you found yourself in this exact situation?  Don’t waste it!

After washfullsizeoutput_12f1ing the fruit and removing the skin and seeds, I took all the meat of the fruits and chopped them roughly.  They were than placed into a sauce pan to cook down slowly until thickened with no residual water remaining in the pan from the fruit.  Pureed in a blender and presto, fresh jam with no added sugar.   The beauty of most fruits is that they have so much natural sweetness and rich flavor when cooked down in a very ripe state.

I am storing in the refrigerator to use on anything from toast to rice cakes to crackers or as a natural sweetener in baked goods in place of applesauce.   You may also freeze if you are not into the process of canning and your refrigerator is overfull at the moment.

Don’t worry, you can do this with any combination of fruits you choose and have available to you at your spot on the globe.  We just happen to be in a tropical fruit paradise and eating it up.  YUMMY!

 

 

 

Ripe and Ready….Mission Banana!

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How many times have you found yourself with too many over ripe bananas to eat?  Good timing this time.  You may have guests over the Spring/Easter vacation staying with you or you may want to prepare ahead for a Sunday brunch, these bananas are not going in the freezer for smoothies this time.

I have derived a quick, easy, sugar and yes, fat free muffin or bread if you prefer, just adjust baking times accordingly.  Take a look below and try this new one fresh out of the kitchen today!

Anytime you try one of the recipes please do not forget to share the love by passing it along and any feedback you have for me is always welcome.  Happy Baking….


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Honey Choco Chip Banana Muffins

4 small, Ripe Bananas

2 Eggs

¾ cup Honey

½ teaspoon Pure Vanilla Extract

1 teaspoon Cinnamon

1 teaspoon Baking Soda

1 cup White Whole Wheat High Protein Flour (or any other whole grain or wheat flour you choose)

1 cup White Unbleached Flour

1/3 cup Milk Chocolate Chips

Preheat oven to 350 degrees Farenheit.

In a large bowl place ripe bananas and mash with fork. Add eggs, honey, vanilla, cinnamon and mix at médium speed until a smooth consistency is achieved.  Add flour, one cup at a time at low speed when well combined stir in chocolate chips.   Spoon batter (or use an ice cream scooper) into a lightly sprayed or lined cupcake pan for approximately 18 minutes or until golden.  I filled the cupcake liners only half way to make medium sized muffins.  Makes approximately 24 medium muffins.

More Carrots!

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More Carrots!  Growing up, this brightly colored, happy veggie reminds me of Spring.  Even today, I really enjoy the simplicity of eating carrot sticks dipped in peanut butter as when we were kids.   The other ingredient in the recipe below that reminds me of  the season upon us is white chocolate.   Feeling overly creative recently,  I starting mixing keeping my friends who are gluten intolerant at heart.  The end result…

Gluten Free Nutty Carrot Treats

Ingredients

1 1/3 cups Garbanzo/Fava Gluten Free Flou

2 cups Rolled Oats

2 Eggs

½ cup Natural Peanut Butter, or your preference of seed/nut butter

½ cup Raw Unbleached Sugar

½ teaspoon Baking Soda

½ cup Honey

1 teaspoon Pure Vanilla Extract

1 cup Grated Carrots

½ cup of White Chocolate Chips or Raisins

In a blender grind the rolled oats until they are the consistency you like and place in a large mixing bowl with flour and baking soda. Whisk all dry ingredients together. In the same blender add eggs, peanut butter, honey, sugar and vanilla. Blend for about 30 seconds. Add grated carrots and continue to blend until smooth.  Pour the liquid into the dry ingredients and mix well. Finally, stir in the chocolate chips or raisins.  Spread mixture onto a parchment or silicone lined 9” x 13” pan for best results.

Bake at 350 degrees Farenheit for approximately 18-20 minutes. Cool and cut into bars or squares. Makes approximately 36 squares.

Store in the freezer for a quick snack for lunches or after school or on your way to work in the morning.

Tasty observation… I took a few out of the freezer for a snack and noticed they seemed more flavorful and moister.