Spicy Roasted Broccoli with Apricots & Cashews

 Spicy Roasted Broccoli

Spicy roasted broccoli with sweet dried apricots and cashews in under 20 minutes!  Dried red pepper flakes give this dish its kick and can easily be adjusted to your taste. 

spicy roasted broccoli I’ve been trying to focus on keeping my recipes quick and weeknight-friendly, and this side could not be easier.  I’m thinking it would be a perfect Thanksgiving side, because it’s a delicious vegetable dish that won’t take up valuable oven time.  You’ll also love that you can control the heat with the red pepper flakes.  That is a spice that I usually avoid, because I always go overboard and then can’t get through the meal without a gallon of water.  I was inspired to pull it out when I read this month’s Recipe Redux theme…

Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!) 

spicy roasted broccoli   spicy roasted broccoli 

The heat of the broccoli is easily balanced by the sweetness of the apricots and cashews.  I paired it with goat cheese-stuffed chicken breasts for an unbelievably quick and satisfying dinner.  Enjoy!    

Spicy Roasted Broccoli with Apricots & Cashews
Serves 4
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Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Ingredients
  1. 1 medium head broccoli
  2. 1 small onion
  3. 1/2 cup dried apricots
  4. 1/2 cup cashews
  5. 2 tbsp. extra virgin olive oil
  6. 1 tsp. dried red pepper flakes
  7. Salt & pepper to taste
Instructions
  1. Chop the broccoli florets. Dice the onion and dried apricots. Coarsely chop the cashews.
  2. Preheat the oven to 425 degrees F. Toss the broccoli with 2 tbsp. olive oil, diced onion, red pepper flakes, salt and pepper. Spread onto a greased baking sheet and roast for 12-14 minutes.
  3. After removing broccoli from the oven, sprinkle with dried apricots and cashews. Serve warm.
Diet Deep Dish http://dietdeepdish.com/
spicy roasted broccoli



Must-Haves for Fall

Must-Haves for Fall

Between the pumpkin spice lattes, gorgeous hikes and warm apple cider, it’s hard not to be a little obsessed with Fall!  And even though most major department stores are already playing Christmas music, we’re only halfway through.  I’ve pulled together some of my “must-haves” for this Fall, from pumpkin carving ideas to what yoga poses help our bodies transition to the cold.  So read on and take advantage of this beautiful season!   

Here are some Fall favorites…

Comforting Slow Cooker Meals – Last week I made the easiest Vegetarian Chili with Pumpkin Biscuits from Cooking Light*.  I love slow cooker recipes whose only instructions are: pour all ingredients in and set on low for 8 hours.  It is perfect topped with a little plain Greek yogurt and mashed avocado.  The pumpkin biscuits were lightly sweet from the pumpkin and honey.  We had the leftovers for breakfast topped with a little cream cheese and apple butter. 

Photo courtesy of Cooking Light

  Photo courtesy of Cooking Light

Photo courtesy of Cooking Light

Photo courtesy of Cooking Light

Brisk, Fall Walks – Haunting memories of last year’s polar vortex have inspired us to take advantage of every second this Fall!  From apple picking to pumpkin farms, there are so many opportunities to enjoy the outdoors this time of year.  This weekend we learned that a rainy October day is the perfect time to visit the zoo :) 

photo 2  photo 1

Creative Pumpkin Carving 

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Festive Fall Cocktails – I made this apple cider sangria for Thanksgiving last year.  It was a huge hit and definitely took the edge off of hosting our first big holiday!

Photo courtesy of How Sweet It Is

Photo courtesy of How Sweet It Is

Balancing Yoga Poses – I’ve been focusing on balance poses in my yoga classes the past few weeks.  With the change of weather, our bodies and minds often feel out of balance, so focusing on feeling grounded during your practice will help you transition to the cooler months ahead.

Photo courtesy of Yoga Journal

Photo courtesy of Yoga Journal

 Deep, Vibrant Nail Colors – This month the magazines are filled with jewel tones, heavy metals and soft neutrals. 

hbz-pp-lg-0807-nails-hor-lg

 *As part of the Cooking Light Bloggers’ Connection, I will be posting 2 CL posts per month.  Thank you for following!

What are some of your Fall favorites??


Hello Fresh Review

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If you’ve been feeling overwhelmed with trying to make healthy, home-cooked meals during the work week, I really recommend trying a cooking kit company!  It’s just so easy.  As I’ve started doing some freelance recipe development, I’ve had the opportunity to try a several different companies, and I have to say Hello Fresh has been my favorite.  The name says it all!  All the ingredients are so fresh, minimally processed.  I have to admit, the recipes looked a little boring to me at first, but by keeping things simple, you really get to taste the natural flavors of the food without covering them up with too many seasonings, cheeses, etc.   

Just for review, when you sign up for a cooking kit subscription, you’ll receive a box of ingredients in the mail each week – you can decide how many meals per week.  All meals should be simple to prepare and take no longer than 30 minutes.

Here are the 3 meals I had the chance to sample…. recipe links included!

Stroganoff Meatballs over Linguine

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Toasted Fried Rice with Shrimp

53fcc472ff604d91678b456b

Spiced Chicken with Barley and Avocado Salad

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I also love the Hello Fresh Cooking School - a blog that features “how-to” videos and articles, like “How to pick an avocado” or “How to enjoy leftover steak.”  This post does NOT contain affiliate links – I just loved this service!  Hope it gave you some ideas for delish weeknight meals!


Pumpkin Alfredo

 

Pumpkin Alfredo

Call me Trader Joe’s, because I am feeling more than a little obsessed with pumpkin.  Fall has always been my favorite season – it always feels like a fresh start.  A new school year, a new season, new boots!  I also got married in Fall, so it will always be very special to me.

That being said, there is no better way to transition to Fall than by eating with the season.  Fall brings wonderful ingredients like apple, butternut squash, kale, and… pumpkin!   This sauce is made from creamy pumpkin, goat cheese and Greek yogurt.  It is so easy to whip up and makes the perfect Sunday night comfort food. 

I recently joined the Cooking Light Bloggers’ Connection, and cooking with pumpkin is their theme for October.  I was super excited to be invited to join the group and will be sharing 2 posts inspired by Cooking Light each month. 

Pumpkin Alfredo Another reason I love this dish for Fall is because it’s perfect for marathon season!  I love making a big pasta dinner to celebrate and prepare the night before a big race.  October is National Pasta month, so the Recipe Redux partnered with the National Pasta Association to host a recipe challenge featuring pasta as part of a healthy lifestyle.  This dish combines whole wheat pasta with fresh vegetables and fat-free dairy to make the perfect fuel for your next race!

 Pumpkin Alfredo  Pumpkin Alfredo

Start by chopping the vegetables and then prepare the sauce.  I used canned pumpkin, but if you’re feeling ambitious, fresh pumpkin would be amazing in this sauce!  I used apples, onions and orange bell pepper to add nutrients and flavor, but other vegetables would certainly work.  You could steam some butternut squash, kale, broccoli… also pears would be great.  Make it your own and enjoy!

Pumpkin Alfredo  Pumpkin Alfredo 

Pumpkin Alfredo
Serves 6
Savory pumpkin fettuccine Alfredo is tossed with caramelized apples, onions and walnuts for the perfect cozy Fall dinner
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Ingredients
  1. 1 large onion, divided
  2. 2 garlic cloves
  3. 1 orange bell pepper (or color of choice)
  4. 2 medium apples
  5. 1/2 cup walnuts
  6. 1 tbsp. butter
  7. 2 cups pumpkin puree
  8. 2 oz. goat cheese
  9. 1/2 cup nonfat plain Greek yogurt
  10. 1 tsp. cumin
  11. 1 lb. whole wheat pasta
  12. 1 tbsp. extra virgin olive oil
  13. 1 tsp. balsamic vinegar
Instructions
  1. Start by preparing the produce. Cut the onion and bell pepper into thin strips. Mince the garlic. Slice the apple (no need to peel.) Coarsely chop the walnuts.
  2. To prepare the sauce, melt one tablespoon butter in a large saucepan. Add half of the onion and the minced garlic. Saute until fragrant, about 5 minutes. Stir in the pumpkin puree and goat cheese and stir until melted. Remove from heat and add the plain Greek yogurt and cumin.
  3. Pour contents into a blender and blend until smooth. If using an immersion blender, blend until smooth. Set aside and serve warm.
  4. Bring a large pot of water to a boil and cook the pasta. Once pasta is ready, drain and reserve 1/2 cup of pasta water.
  5. In another medium sauce pan, heat 1 tbsp. extra virgin olive oil. Add the remaining onion and apple. Toss with balsamic vinegar and allow to caramelize, cooking over medium heat for about 20 minutes, stirring occasionally.
  6. Add the sliced bell pepper to the pan and cook for 5 additional minutes.
  7. Now prepare to plate the dish. Into the pot of pasta, pour the pumpkin sauce, sautéed vegetables and 1/2 cup pasta water. Toss to combine and divide among 6 dishes.
  8. Top with chopped walnuts and enjoy!
Diet Deep Dish http://dietdeepdish.com/
Pumpkin Alfredo



Black Bean Soup with Butternut Squash Quesadillas

 Butternut Squash Quesadillas

Hello!  Happy Fall!  I am so excited to bring you this comforting, vegetarian, Fall meal!  It is simple, delicious and can be prepared in less than 30 minutes.   

I have been working with Home Chef, a Chicago-based (yay!) meal delivery service on a mission to make cooking fresh food at home as easy as possible, and they will be offering this recipe next week.  Eeee!  You can even check out my chef bio here.  #madeit

Butternut Squash Quesadillas You will love how these quesadillas combine the sweet butternut squash with savory Colby jack cheese and jalapeno. The black bean soup only cooks for 20 minutes, but tastes like it’s been simmering on the stove all day. 

Butternut Squash Quesadillas   Butternut Squash Quesadillas 

The recipe calls for 1 cup of cubed butternut squash.  That is about half of a small butternut squash.  I’d recommend preparing the entire squash, then freezing the extra.  Pureed butternut squash is delicious by itself or can be mixed into pasta or casseroles.  I’ve even used it to make macaroni and cheese!

 Butternut Squash Quesadillas   Butternut Squash Quesadillas

Black Bean Soup with Butternut Squash Quesadillas
Serves 2
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 onion, diced
  2. 1 jalapeno, seeded and diced
  3. 2 cloves garlic, minced
  4. 2 tbsp. chopped cilantro
  5. 1 cup cubed butternut squash
  6. 1 tbsp. extra virgin olive oil
  7. ¼ tsp. cumin
  8. 1 ½ tsp. chili powder
  9. 1 can black beans drained, but not rinsed
  10. 2 cups water
  11. 4 corn tortillas
  12. 1/3 cup Colby Jack cheese
Instructions
  1. Prepare the produce. Dice the onion and jalapeno. Mince the garlic. Finely chop the cilantro.
  2. Heat a large skillet over medium heat and add the cubed butternut squash and ½ cup water. Cover and steam until squash is tender, about 8 minutes. Set the squash aside and wipe the skillet clean.
  3. Prepare the soup. Heat 1 tbsp. olive oil in a large stockpot over medium heat and add the onion. Cook, stirring frequently, for 10 minutes, then add the garlic, jalapeno, cumin and chili powder and cook for one additional minute. Scoop out ¼ cup of the mixture and set aside.
  4. Add the black beans and water and heat to a boil. Reduce heat, cover and simmer for 20 minutes.
  5. Prepare the quesadillas. With the back of a fork, gently mash the butternut squash. Add the reserved onion mixture and stir to combine.
  6. Place two corn tortillas in a large skillet over medium heat. Spread each with half of the squash mixture and sprinkle with cheese.
  7. Top each with the remaining corn tortillas and toast about 3 minutes per side, until cheese is melted. Serve with soup. Enjoy!
Diet Deep Dish http://dietdeepdish.com/
Butternut Squash Quesadillas1 If you’re interested in trying Home Chef, click here to receive 30% off your first order!  (this post contains affiliate links)

Butternut Squash Quesadilla


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Why I Love Cooking Kits + Blue Apron Review

Blue Apron Review

As you can see from previous posts, I am loving cooking kit delivery services right now!  It lets me focus on the relaxing, enjoyable parts of cooking without the hassle.  They also give me new ideas for recipes.  I’ve started doing some freelance recipe development, so I’m always looking for inspiration!

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 A few weeks ago, I had the chance to try 3 Blue Apron dinners.  I love that the name was inspired by the blue aprons that chefs-in-training wear.  Blue Apron subscriptions contain 3 meals per week for 2, 4, or 6 people.  All meals are between 500 and 700 calories each and will take no longer than 40 minutes to prepare.  If you’re interested in trying it, Blue Apron is offering 30% off to the first 50 Diet Deep Dish readers – just click here!

Blue Apron Review Our favorite meal of the 3 was definitely the Heirloom Potato and Kale Hash with farm eggs and cheddar cheese.  This was the perfect hearty vegetarian dish – you will not miss the meat.  We also had the chance to try the Chilled Sesame Soba Noodle Salad with spiced cashews and the Baby Squash with Toasted Quinoa with opal basil and marinated feta.  I like that these meals made me try new things.  For example, I never realized how quick and easy it is to toast seasoned cashews, and they totally made the dish!  I also love that Blue Apron provides all of their past recipes on their website, so you could try one on your own to test it out.   

Blue Apron review

To learn more about cooking kits, here’s an article that breaks down some of the more popular ones.  Hope you have a wonderful and relaxing weekend!  Happy Cooking!

Blue Apron review


Insanely Easy and Healthy Crunch Bars

Healthy Crunch Bars These crunch bars are made from 100% real, natural ingredients and could not be easier to whip up.  They look like the original, but are fresh, bursting with peanut buttery flavor and only contain 3 ingredients!

 Healthy Crunch Bars

About 2 weeks ago, Peanut Butter & Co sent me a package of 4 jars of the most incredible peanut butter to review.  I am not exaggerating when I say incredible.  It’s actually kind of amazing that we had enough left to use in a recipe.  At the end of this recipe, you’ll find my review and pairing ideas…

 Healthy Crunch Bars

This month, our theme for the Recipe Redux was Bars and Bites…

Bars & Bites for Brown Bags

Whether you pack your lunch in a bento box, a brown bag or a retro cartoon character lunch box, don’t forget the bars and bites. Small squares or round bites can pack nutrition into a sweet or savory taste. Show us your favorite way to jazz up any type of lunch box.

This seemed like the perfect opportunity to use the (little remaining) peanut butter in a sweet recipe.  As I searched the cabinets for ideas, I came across the giant bag of puffed millet that had seemed like a no-brainer at Whole Foods, but I had no clue what to do with.   I think puffed millet has a slightly bitter taste, but the dark chocolate peanut butter totally overpowered it.  Just add a little coconut oil to keep them firm and voila!  Easy, healthy, tasty candy bars! 

 Healthy Crunch Bars

Healthy Crunch Bars
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Ingredients
  1. 2 cups puffed millet
  2. 1/2 cup dark chocolate peanut butter (or peanut butter of choice)
  3. 1/4 cup coconut oil
Instructions
  1. Over low heat, melt the peanut butter and coconut oil together.
  2. Pour the puffed millet in a greased 8x8 in. pan and pour the melted peanut butter mixture over it. Stir well and place in the refrigerator to harden. Enjoy!
Notes
  1. This recipe can easily be adapted for unflavored peanut butter as well. When melting the peanut butter and coconut oil together, stir in 2 tbsp. dark chocolate chips.
  2. These bars can become pretty soft at room temperature, so be sure to store in the refrigerator.
Adapted from My Purple Spoon
Adapted from My Purple Spoon
Diet Deep Dish http://dietdeepdish.com/
Healthy Crunch Bars 

Header 

Peanut Butter & Co was generous enough to send me the following peanut butter flavors…

Cinnamon Raisin – By far my favorite!  My go-to breakfast these past couple weeks have been half of a whole wheat pita filled with cinnamon raisin peanut butter and sliced banana. 

White Chocolate Wonderful – Delicious, but a little too sweet for breakfast.  This one is great for dipping – graham crackers, dark chocolate, strawberries.

Dark Chocolate Dreams – A perfect blend of peanut butter and chocolate!  Mix one tablespoon with 1/2 cup plain nonfat Greek yogurt for a sweet and satisfying snack.

The Bee’s Knees (Honey-flavored) – Very good, but just not as exciting as the others.  I use this one as I would any other peanut butter, and having the hint of honey is great mixed into a bowl of oatmeal.

 

 



Strawberry Lemonade Sandwich Cookies4

Strawberry Lemonade Sandwich Cookies

 

Strawberry Lemonade Sandwich Cookies7

There are so many things I love about summers in Milwaukee… the festivals, free outdoor music almost every night, and seeing everyone outside soaking up as much sunshine as possible.  However, all these wonderful things can be a little distracting when you’re, say, trying to keep up a growing food blog…  I have to admit, I was starting to feel a little burnt out trying to keep up with the constant posting, tweeting, instagraming, FBing, etc.  Any time I was out doing something fun, I’d find myself thinking, “I should Instagram this” instead of just enjoying it!  So I took a much needed few weeks off and am now back and feeling refreshed! 

I’m excited to share this recipe for Strawberry Lemonade Sandwich Cookies!  They are the quintessential summer dessert and are a cinch to throw together.  Fresh strawberries and whole grain oats combine with light lemon frosting to create a sweet and satisfying summer snack!

Strawberry Lemonade Sandwich Cookies2 This month the Recipe Redux hosted an “Oats & Dairy: A Powerful Combination” contest with The National Dairy Council and the Quaker Oats Center For Excellence.  I immediately started thinking about how I could create a dessert with these, and sandwich cookies seemed like the perfect fit.  I often use oats and nonfat dairy in my recipes, so these cookies were easy to come up with and add a little fiber and protein to your summer barbecue dessert.

Strawberry Lemonade Sandwich Cookies9

Unfortunately, after taking a closer look at the contest’s fine print, I realized that this recipe didn’t meet the required amount of dairy per serving to qualify for the contest, so it’s not an official entry.  But let’s be honest… with these delicious and light little sandwich cookies, we’ll all feel like winners :)  Happy Summer!

Strawberry Lemonade Sandwich Cookies
Yields 15
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Ingredients
  1. 1/4 cup (1/2 stick) butter, softened at room temperature
  2. 1/2 cup unsweetened applesauce
  3. 1/3 cup sugar
  4. 1/3 cup brown sugar
  5. 1 egg
  6. 1/2 teaspoon vanilla
  7. 1 cup flour
  8. 1-1/4 teaspoons cinnamon
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1/4 teaspoon salt
  12. 1 cup diced strawberries
  13. 1 cup old fashioned oats
For the Filling
  1. 2 Tablespoons butter, softened at room temperature
  2. 4oz 1/3 less fat cream cheese, room temperature
  3. 1/2 cup powdered sugar
  4. 1/2 teaspoon vanilla
  5. 1 tsp. lemon zest
  6. 2-1/2 tsp. fresh lemon juice
Instructions
  1. Combine butter, applesauce, and sugars in a large mixing bowl and beat for 2 minutes. Add egg and vanilla, then beat to combine.
  2. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder, and salt. Add to the wet ingredients in two batches, mixing well between each batch. Add diced strawberries and mix to combine, then add oatmeal and mix to combine. Cover bowl then place in the refrigerator for 1 to 2 hours, or until dough holds it’s shape when scooped.
  3. Preheat oven to 350 degrees. Drop 1 heaping tablespoon dough onto parchment paper lined baking sheets then bake for 10 minutes, or until set on top. Let sit on baking sheet for 2 minutes before removing to a cooling rack to cool completely.
For the filling
  1. While the cookies are cooling, combine butter, cream cheese, powdered sugar, vanilla, lemon zest and lemon juice in a large mixing bowl. Beat until light and fluffy, about 2 minutes. Scoop into a ziploc bag, cut a small hole at the corner, then pipe onto half the cooled cookies and top with the other half. Enjoy!
Adapted from Iowa Girl Eats
Adapted from Iowa Girl Eats
Diet Deep Dish http://dietdeepdish.com/
For more recipe redux contests, check out these recipes below…

Mushroom Meatball Hoagies with Eggplant Fries

Parmesan Chicken Tenders

Strawberry Lemonade Sandwich Cookies8


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Pairdd Review

Pairdd Review

If you’re anything like me, you love to cook, but could do without all the prep work… grocery shopping, measuring, chopping, peeling garlic (yuck).  There’s something so relaxing and satisfying about spending a sunny Sunday afternoon preparing food that I know will nourish me and my family.  I’ve been curious about trying a cooking kit delivery service, because it seems like the best of both worlds – you’re still cooking a great meal, but only focusing on the fun part.  I reached out to Pairdd, a gluten-free cooking kit delivery service here in Wisconsin, and was thrilled when they sent me one of their latest dinners to try.

Pairdd Review Pairdd takes all the fresh, measured ingredients needed to cook a gluten free meal for 2-4 people and delivers them straight to your door!   The ingredients arrive in a special insulated bag with ice packs (and I love that they have a recycling program for the containers) and take 30-40 minutes to prepare.

Pairdd Review Our Pairdd meal could not have come on a better day.  I was exhausted from a long day at work, stressed (and feeling guilty) about picking Charlotte up late from daycare, and was way behind on a writing project.  Tim was also working late, so once we put Charlotte to bed (I plan to keep her 7pm bedtime until she’s 16 – it is so glorious), I poured myself a glass of wine and opened our Pairdd meal.  We were given Flank Steak with Chimichurri .  All the ingredients were cold and fresh when the package arrived.

Pairdd Review   Pairdd Review 

I loved that the recipe card included the detailed instructions with pictures.  From start to finish, I think it took me about 40 minutes to prepare, which kind of sounds like a lot for a weeknight, but it was so worth it!  This was seriously a restaurant-worthy meal, so to be able to make it at home was amazing.  Tim and I were both blown away by the quality, and I hope to continue to work with Pairdd and will be submitting a recipe for them to test! 

Pairdd is available throughout Wisconsin and is currently offering your first week (2 meals) free – just pay $5 shipping!  Click here to learn more!

Pairdd Review 


Chocolate Chip Whiskey Ice Cream

Chocolate Chip Whiskey (Banana) Ice Cream

Chocolate Chip Whiskey Ice Cream

Oh hi, I thought that might get your attention!  This dessert is deliciously sweet and creamy with just a little kick from the whiskey.   It takes just seconds to prepare and is an easy single serving dessert or snack.  And don’t worry – you’re not drinking alone… you’re enjoying healthy banana ice cream!

I’ve been wanting to experiment with making banana “ice cream” for months now, but figured since I’ve seen it on so many blogs already, I needed to step it up.   To create the base, simply peel and slice the bananas, then freeze for at least 1-2 hours.  When you blend up the frozen banana pieces, they will come together to form a perfect creamy ice cream.  In Milwaukee we have an amazing local ice cream shop, Purple Door, that sells whiskey ice cream.  It is absolutely incredible!  This past Valentine’s Day Tim arrived home from work with Purple Door Whiskey ice cream in one hand and 2 turtle brownies in the other… *swoon

Chocolate Chip Whiskey Ice Cream

This month the Recipe Redux challenged its members to lighten-up a recipe that contains liquor (vodka sauce, bourbon chicken, etc.)  Clearly I enjoy adding a splash of booze to my recipes as evidenced here and here.  I was amazed at how easily this dish came together, and you will love how the whiskey really masks the banana flavor, so it tastes like real ice cream!  I added some dark chocolate chips, but feel free to get creative.  Other ideas include: white chocolate chips, a drizzle of caramel or fresh strawberries.  Enjoy!

Chocolate Chip Whiskey Ice Cream  For more Recipe Redux recipes, check these out!  And see below for the winner of the Coffee Giveaway!

Mushroom Meatball Hoagies with Eggplant Fries

Parmesan Chicken Tenders

Applesauce Cake with Almond Buttercream Frosting

Crab Cake Eggs Benedict

Chocolate Chip Whiskey (Banana) Ice Cream
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Ingredients
  1. 3 large, ripe bananas
  2. 2 tbsp. almond butter (or nut butter of choice)
  3. 1 tbsp. whiskey
  4. ¼ tsp. vanilla extract
  5. ¼ tsp. ground cinnamon
  6. Pinch of salt
  7. 2 tbsp. dark chocolate chips
Instructions
  1. Peel and slice the bananas, then freeze until solid, at least 1-2 hours.
  2. Remove the bananas from the freezer and allow to soften for about 10 minutes. This makes them much easier to blend.
  3. Place all ingredients except the chocolate chips in a good quality blender or food processor.
  4. Blend on low until ice cream forms, allowing the blender to "rest" every few seconds.
  5. Once you have a creamy texture, add the chocolate chips and pulse until they are coarsely chopped. Scoop into 2 cups and garnish with a few extra chocolate chips. Enjoy!
Notes
  1. Blending frozen bananas can be a lot for a blender. Make sure to cut the banana in small pieces, allow the frozen pieces to soften before blending and take breaks when blending.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Diet Deep Dish http://dietdeepdish.com/
Chocolate Chip Whiskey Ice Cream Thank you to everyone for entering the Bad Ass Coffee Giveaway!  The randomly-selected winner is Laura!  Laura, please email me at dietdeepdish@gmail.com with your address and watch for some delish coffee in the mail :)


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