Ever since I successfully made a Healthy Cherry Garcia, I’ve been dying to make a Mint Chocolate Chip version. I’ve had this recipe in my mind for a LONG time, and finally got around to making it last night. I might play around with it a little more, but overall, I think it was pretty good for the first try! Ingredients (serves 3-4)
3 Frozen Bananas (cut into 2-3 inch pieces prior to freezing)
1/2 cup frozen Avocado (cut into cubes then frozen)
1/3 cup Unsweetened Almond Milk
Half of a vanilla bean (slice open and scrape inside out)
1/2 Teaspoon Peppermint Extract
Garnish with dark chocolate chips
Put frozen bananas, Avocado, almond milk, peppermint extract and inside of vanilla bean in a high speed blender or Cuisinart, and pulse/stop and stir occasionally until it gets to a creamy consistency. You might need to add more almond milk.
Maya loves to push the button 🙂
Garnish with the dark chocolate chips (although, omit this if you are strict on certain diets).
You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂
6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
2 lbs fresh strawberries, hulled
2 Tbsp arrowroot powder (this is a thickener)
1/4 cup freshly squeezed orange juice
1 cup unsweetened shredded coconut
1/4 cup golden flax meal
2 Tbsp coconut flour
1/4 cup coconut oil or butter
2 Tbsp honey
Oven to 350
For filling: place rhubarb and strawberries in a large bowl
In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
For topping: pulse together shredded coconut, flax, coconut flour in food processor
Add oil or butter and honey and pulse until dough forms
Sprinkle topping over fruit
Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂
Zucchini is in season and what a better way to prepare it than roll it in some almond meal, seasoning and parmesan cheese. Serve hot and crispy with your favorite marinara sauce.
2 egg whites, beaten
Salt and pepper, to taste
1/2 cup almond meal
1/4 cup finely grated Parmesan cheese
1/2 tsp dried oregano
1/4 tsp garlic powder
2 medium sliced zucchini – sliced into 3 x 1/2″ sticks
Marinara sauce for serving (optional)
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Place egg whites in a shallow dish and season with salt and pepper. Combine breadcrumbs, cheese, oregano and garlic powder in a resealable plastic bag; shake well.
Working with a few at a time, dip zucchini sticks in egg whites to cover. Place in the plastic bag and gently shake to cover with breadcrumb mixture. Place breaded zucchini in a single layer on the prepared baking sheet and lightly spray with cooking oil. Repeat with remaining zucchini sticks.
Bake until golden and crispy, 20 to 25 minutes, flipping halfway through baking. Serve hot with ketchup or marinara sauce.
It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂
1 lb asparagus, tough ends removed
2-3 cloves minced garlic
1/2 cup pistachios
1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
Salt, to taste
Freshly ground pepper, to taste
3/4 cup olive oil
Blanch or steam asparagus until al dente and still a bold green
Refresh in cool water
Cut asparagus into 1-inch pieces
In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
Need a beautiful addition to breakfast, brunch or a garden party? Try this super simple, colorful and lovely, fruit platter. Select fruits and berries that are in season, and arrange to your liking! That’s it! Want fancier? See my Basil Lime Fruit Salad here.
Happy Spring! 🙂
Ingredients and directions
As mentioned, select fruits and berries that are in season for you
I made this for my Easter Brunch Party and used: pineapple, mango, papaya, raspberries, and kiwi
Clean fruit and then slice or dice to your liking
Arrange on platter
Serve immediately or store covered in refrigerator overnight
Here’s my latest smoothie crave. Papaya, avocado, coconut milk, and lime! It was rich, creamy and delicious. The only thing that wasn’t great was the color. As you might know from painting, that’s what you get when you mix red (papaya) with green (avocado)! But who cares right?
Happy Thursday! 🙂
1/2 cup coconut milk
1/2 cup (or more) water
1 tsp (or more) honey (optional)
Using a blender or inversion blender mix ingredients adding more water as needed