Have you ever eaten way too much ice cream and it makes your stomach a little upset? Well, I did that last night because this ice cream was so good I couldn’t stop eating it!! I had two good-sized bowls, and I still have a ton left for tonight! I can’t wait to eat some more. It’s just so so so good! As long as you love peanut butter (who doesn’t??), you’ll LOVE this ice cream recipe!
Thanks to my awesome boyfriend for getting me a Cuisinart ice cream maker, I can finally make my own recipes! So, grab your ice cream maker, a spoon, and get ready to dig in and indulge!
(For 4 servings)
1 cup plain nonfat Greek yogurt
1 cup unsweetened original almond milk
3/4 cup smooth all natural peanut butter
1-2 Tbs. honey (depending on how sweet you like it)
1/2 tsp. vanilla extract
1/8 tsp. salt
Dark chocolate chips or chunks (to sprinkle on top)
In a medium mixing bowl, whisk together all ingredients, except chocolate chips, until well-blended and smooth.
Follow the directions on your ice cream maker. The directions for mine say to turn on the ice cream maker and then pour in the mix. It took about 12 minutes.
If you like your ice cream soft-serve, go ahead and get a serving and sprinkle some chocolate chips on top!
If you like your ice cream a little firmer, put it in a container in the freezer for a while until it’s how you like it. Then add chocolate chips, and eat up!
I hope you enjoy this as much as I did! I’m a peanut butter addict, so I couldn’t get enough of this ice cream. Try adding different ingredients instead of chocolate chips, such as almonds, raisins, or banana slices, and let me know what toppings you like best!
This dish is great for the whole family! It makes 15 large pieces, so you can make it for your entire family or eat it on your own and have lots of leftovers for the next few days. It is pretty easy to make because many of the ingredients are actually canned or store-bought (but be sure they are CLEAN).
A few things to keep in mind when buying store-bought and canned ingredients:
Always read the ingredients to make sure they are as clean as possible! Many canned foods have additives or chemicals. My favorite brand of store-bought food is Meijer Naturals because it is affordable, and the ingredients are almost always clean.
Check the salsa for added sugar. I used Chi-Chi’s because there was absolutely no added sugar listed in the ingredients.
If using store-bought tortillas, check to make sure they are as clean as possible. Even so-called ‘whole wheat’ tortillas often use bleached or enriched flour as a main ingredient.
(For 15 large pieces)
1 red onion, chopped
1 red pepper, chopped
1 cup sliced mushrooms
1 (16 ounce) can salsa
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 (7 ounce) can chopped green chiles
1 cup canned corn, drained
5 (8-inch) whole wheat tortillas (can be store-bought, but as clean as possible)
Plain nonfat Greek yogurt or additional salsa (optional)
In a large saucepan, saute onion, red pepper, and mushrooms over medium heat for about 5 minutes until tender.
Add salsa, chili powder, cumin, garlic powder, black beans, pinto beans, green chiles, and corn.
Stir thoroughly until everything is well-blended and begins to simmer.
Turn off heat and set aside.
Preheat oven to 350°F.
In a greased 9×13 dish, begin to layer the sauce mixture with the whole wheat tortillas like lasagna.
Start with the sauce, then add a layer of tortillas. Rip or cut the tortillas and layer them in the dish like the picture below.
Repeat this layering process one more time, then top with sauce so the top tortillas aren’t too dry. The layers will be sauce-tortillas-sauce-tortillas-sauce.
Bake for 40 to 50 minutes, and let it cool for about 10 minutes before serving.
Top with a dollop of Greek yogurt or more salsa if desired.
Store leftovers in a container in the fridge. It tastes just as good, if not better, the next day!
Thank you to Stacey Michelle for this homemade granola bars recipe! You can find the original recipe here. These are so easy to make, and taste great! Plus, they’re way healthier than store-bought granola bars, since they are completely free of sugar, preservatives, or chemicals. If you don’t add any other spices, seeds, or dried fruit, these have a slight taste of honey with a blend of almonds. Yum!
(For 16 bars)
1 cup raw almonds
1 cup pitted dates (soaked in water for about 30 minutes to soften)
1 1/2 cup rolled oats
1/4 cup raw honey
1/4 cup all natural peanut butter
Raisins or other dried fruit (optional)
Preheat oven to 350°F.
Spread almonds in a single layer on a baking dish and bake for 5 minutes.
Stir the almonds around (try to flip them over) and bake an additional 5 minutes, until they turn darker brown and smell nutty.
Remove almonds from the oven and let them cool.
Put dates in food processor until they are chopped up.
Combine oats, dates, and almonds in a large bowl.
In a small saucepan, combine honey and peanut butter.
Over low heat, stir the honey and peanut butter frequently until it melts and blends together.
Pour honey and peanut butter liquid over the oat mix in the bowl, and stir until well blended.
If desired, add cinnamon, raisins, or any other dried fruit, spice, nuts, or seeds you wish!
Spread mixture evenly in a greased 8×8 baking dish.
Cover the top of the bars with parchment paper, wax paper, or plastic wrap, and press down to compact the ingredients.
Place dish in the fridge for about 20 minutes before cutting.
In a microwave safe bowl, combine water, oats, carrots, cinnamon, 1/2 tsp. vanilla, and nutmeg.
Cook in the microwave for about 2 to 3 minutes, until it reaches a thick consistency.
Stir in honey.
Place bowl in fridge until mixture cools, about 20 minutes.
Meanwhile, stir remaining 1/2 tsp. vanilla into the yogurt.
After the oat mixture has cooled, layer it with the yogurt in a small container, and top with raisins or pecans if desired.
Refrigerate for about 10 minutes before eating.
Enjoy this for breakfast, a snack, or a clean dessert!! You can even make it the night before and keep it in the fridge for a quick breakfast. I layered mine in a small plastic container with a lid so I could make it ahead of time and keep it in the fridge for a midnight snack.
Using a fork or knife, poke holes all over the sweet potatoes.
Set potatoes on a paper towel in the microwave and cook them for about 8 minutes (or until soft).
Leave them setting in microwave for about 5 minutes to allow them to cool off a bit.
Cut potatoes into large chunks (including skins) and put them in food processor.
Add honey, almond milk, and cinnamon.
Blend until smooth.
These taste more like dessert than a side dish! If you want a creamier result, add more milk a little bit at a time. I ate these for dinner with a clean turkey burger, and I’m very very very satisfied!
Whisk milk, vanilla, and cinnamon together in a small bowl. Add to your coffee and drink!
It doesn’t taste like regular coffee creamer since it’s not full of artificial ingredients and sugar, but it adds a cinnamon flavor and reduces the bitter taste of the coffee. So, for those of you who can’t stand the taste of black coffee, this is the perfect solution!
Place the eggs in a large saucepan. Fill the pan with water about one inch higher than the eggs. Place the pan on the stove and bring to a boil. After the water comes to a boil, turn down the heat to simmer the eggs for 15 minutes. After 15 minutes, remove the pan from the stove, and drain the water. Fill the pan with cold water, and allow the eggs to cool.
While waiting for the eggs to cool, combine the yogurt, mustard, salt, and pepper in a mixing bowl. After the eggs have cooled, peel them and rinse them. Mash them with a fork to make a smooth consistency. Add the eggs to your yogurt and mustard mixture, and mix well.
Store egg salad in the refrigerator, or serve it on whole wheat bread. The Greek yogurt is a great substitution for mayonnaise, and it adds more protein as well. Some separation will occur, so be sure to stir the egg salad after storing it in the refrigerator to blend the Greek yogurt back in with the eggs.