Healthy Ice Cream recipe video — WANDER the WORLD

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

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

Expiring Fresh Fruit

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!

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….


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!


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


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.

Carrot Honey Mini Cakes-Popability!

Local carrots.  Giant, sweet in flavor and colorful.  


Since we are so fortunate to have an abundance of produce in our area of the world, it is extra convenient to incorporate into our diets creatively.   The recipe below is easy to make ahead and freeze for a quick snack any time of day. Great for little hands that enjoy mini cakes with a healthy twist.  “Popability” for adults, easy to pop in your mouth and eat on the run.  After baking and cooling, I typically place 2-3 mini cakes in a plastic snack bag (or small containers) and place in a larger freezer container so they are ready to go.   A prepackaged snack.  

Carrot Honey Mini Cakes


1/2 cup of Coconut Oil

2/3 cup of Honey

2 eggs

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1/4 teaspoon Ground Ginger

2 teaspoons Baking Powder

1/4 teaspoon Baking Soda

1 cup of Finely Shredded Carrots

1 cup of Whole Wheat Flour

1 cup Non-Bromated/Bleached White Flour

In a large bowl beat oil, honey, eggs, vanilla and spices. Stir in carrot.   Add all dry ingredients and mix until well combined. Do not over mix. Spray your mini cupcake pans with oil or organic cooking spray. If you have small cupcake liners that would be even better to eliminate any extra clean up.   Spoon the batter into each cupcake cup until approximately ¾ full.  Makes approximately 36 mini cakes.

Bake at 350 degrees Farenheit for 10-12 minutes or until golden. 




Pure Love Granola Bars


Pure Love Granola Bars

Pure Love Granola Bars are made with whole grains and kiss of chocolate to leave you satisfied.  They are gluten free and nut free.  Super excited for you to give it a try, your family will be glad you did.


4 cups of rolled oats

3/4 cups of unsalted, ground sunflower seeds 

1/4 cup chia seeds

1/2 cup of  milk chocolate chips (semi-sweet or dark whichever is your preference) 

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

1/2 cup of honey

1/4 cup of coconut oil


In a large microwave proof bowl or on the stove top (which I prefer) add honey, coconut oil, vanilla and warm up so they are a nice thin consistency for about a couple minutes on medium heat.  If using a microwave start with 30 seconds, depending of the strength of your oven.  Leave the pot on the warm burner stir in chia seeds, ground sunflower seeds, baking soda, cinnamon, salt and finally add the rolled oats.  When everything is blended nicely add the chocolate chips and stir until they are completely melted coating all the other ingredients.

Pour mixture onto a 9×13″ cookie sheet lined with parchment paper and spread evenly with the back of a rubber spatula.  After the mixture is spread evenly cover with a sheet of wax paper, use a rolling pin to smooth it out.  Remove wax paper and bake for approximately 15 minutes  or until dark golden on the edges at 350 degrees Fahrenheit.  Leave in pan to cool for 30 minutes before cutting into bars.  Makes approximately 30 bars.  


For small hands, I sometimes cut into small squares, but be creative.  Store them in the freezer for freshness.  Great snack for both kids and adults!





Protein Nutty Butter Balls

Wishing Everyone a Happy, Healthy Start to 2017!

With the start of 2017 many people are making resolutions for the year.  One of my resolutions is to share recipes that are fast, simple and with a delicious explanation point to brighten your day!

That being said…let’s have a Ball!  Really, let’s have a Protein Nutty Buttery Ball and Roll!!!


1 1/2 cups rolled oats
1/2 cup vanilla whey protein powder (about 2 scoops)
1/2 teaspoon cinnamon
1 tablespoon chia seeds
1/2 cup creamy peanut butter or any type of seed/nut butter you prefer
3 tablespoons honey
1 teaspoon vanilla extract
1/3 cup  craisins or raisins or chocolate chips to your preference, maybe a little of each as long as it equals the correct amount
2-4 tablespoons of water

Makes 24 Servings that are approximately  1 1/2 tablespoons.


Using either a blender or food processor grind/mill the rolled oats until you achieve the consistency you like either flour like or chunkier pieces.  Place the rolled oats, protein powder, chia seeds, cinnamon and raisins/craisins/chocolate chips ( be aware that if you add warmed liquid to the chocolate chips, it melts the chocolate giving the balls a candy like, yummy consistency) and toss all together in a bowl that is large enough you are able to knead/work with your hands.   In a separate sauce pan warm the honey and peanut butter together for easier mixing.  Stir in vanilla.  Add the warmed liquids to the dry and mix with a spatula.  At this point you may begin adding 2 tablespoons of water up to 4, one at a time until you reach a consistency where the mix will stick together.  I rolled these out warm and found that they stuck together better, but if you do not have time, refrigerate and roll at a later time.


I have found, a great way to achieve consistently sized and shaped balls is by using a cookie scoop, number 40 by Wilton which is approximately 1 1/2 tablespoons.

To make it more kid friendly, I leave out the vanilla whey protein and substitute 1/2 cup of very finely ground rolled oats and add an additional tablespoon of honey to sweeten adding the tablespoons of water slowly until the correct consistency is reached.  Mini chocolate chips for the kids is a big hit in our house.