Mint Chocolate Chip Ice Cream

I haven't had ice cream in years!  Wow, was I surprised when I tasted this yummy concoction.  When my neighbor offered fresh mint from her garden, I couldn't resist to try a new recipe.  I have found a new favorite!

Mint Chocolate Chip Ice Cream

2 frozen bananas (I freeze them in halves and quarters)

1 c. fresh mint leaves (removed from stem)
2 T. coconut oil
5 T. chocolate chips

1 T. honey
1 t. unsweetened cocoa
1/4 c. almond milk

Put all ingredients in Blendtec Twister Jar.  Mix thoroughly (until mint leaves are shredded) on 'ice cream' setting.  Pour into serving bowls and place in freezer overnight.  The following day, top with real whipping cream and chopped almonds or chocolate shavings and serve.  Heaven!

Note:  This ice cream is chocolate and creamy in texture.  If you would like to have chocolate chunks in your ice cream, then mix the chocolate chips or chunks into the ice cream before pouring into bowls to freeze.  

Double Chocolate Brownies

These are my husband's new favorite.  Rich chocolate, light texture, and perfect with a glass of almond milk.  I'm having a hard time eating just one!

Double Chocolate Brownie Bars

Wet Ingredients: 
3 eggs

4 medium bananas

½ c. applesauce

3 c. black beans (cooked)

2 c. honey

1 T. vanilla

Dry Ingredients:

8 c. white wheat flour

1 c. unsweetened cocoa

1 T. baking soda

1 T. sea salt

1 c. chocolate chips

1 c. chopped almonds

½ c. craisins (optional)

Beat eggs and bananas and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips, nuts, and craisins last.  Spread dough in two greased cookie sheets.  Bake trays at the same time and switch racks half way through (12 minutes and 12 minutes).  Total baking time 24 minutes at 350 degrees.  Yield:  70 bars.

Blondies

One would never guess that these delicious bars are packed with protein.  The perfect snack when your blood sugar drops in the afternoon or between meals.  My kids loves these.  (What better recommendation can you get?!)

Wet Ingredients:

4 eggs

4 medium bananas

½  c. applesauce

3 c. white beans (cooked)

2 c. honey

1 T. vanilla

Dry Ingredients:

8 c. white wheat flour

2 c. steel cut oats (soaked overnight)

1 T. baking soda

1 T. sea salt

1 c. chocolate chips

1 c. chopped almonds

½ c. craisins (optional) 

Beat eggs, beans, and bananas and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips and nuts last.  Spread dough in two greased cookie sheets.  Bake trays at the same time and switch racks half way through (12 minutes and 12 minutes).  Total baking time 24 minutes at 350 degrees.  Yield:  70 bars.

Note:  Measure the 2 cups of oats in the morning (as they will expand after they are soaked).  

Date Nut Coconut Balls

Sweet tooth?  This is the perfect fix. Bite and enjoy!  Just try not to eat them all at once!

Date Nut Coconut Balls

Step 1:
1 T. ground chia seeds
1 T. ground flax seeds
8 medjool dates, pitted and pureed

Step 2:
3 T. honey
1 c. unsalted raw crunch almond butter (from Trader Joe's)

Step 3:
1/2 c. chopped almonds (soaked overnight and drained first)
6 whole wheat crackers, crushed (Ak Mak) - optional for a stiffer ball
1 scoop pea protein (Love & Peas from Nature Sunshine)
1 T. unsweetened cocoa
1-2 dashes stevia

Step 4:
1 c. unsweetened shredded coconut

Using a high powered blender, grind flax and chia seed.  Puree dates.  Combine all the wet ingredients in a large mixing bowl.  Add the dry ingredients (except the coconut) and combine.  Place the coconut in a bowl.  Use your hands to roll the mixture into little balls, roll in the coconut, place in an airtight container and store in the refrigerator or freezer, separating with wax of parchment paper.

Peanut Butter Cookies

Cookies for breakfast?  It's a stretch, but who would have thought a cookie could be so healthy and yummy too!  This is a family favorite and I am happy to share it with you.

Peanut Butter Cookies

3/4 c. coconut oil (solid, not liquid form)
3/4 c. pureed white beans
2 2/3 c. honey
3 c. natural peanut butter
6 c. hard white wheat flour
2 t. baking soda
1 t. sea salt

Beat beans in mixer until smooth.  Add coconut oil, honey, and peanut butter and mix.  Add dry ingredients and mix.  Scoop spoonfuls and drop onto baking sheets.  If smooth cookie is desired, coat hands in oil and roll between hands.  Lightly grease baking sheet.

Bake at 350 degrees for 8-10 minutes (depending on the size of cookie and your oven).  Be careful not to let them get too brown or they will be crunchy (but dipped in almond milk, they can be redeemed).

Yield: 5 dozen 

How about a little Zucchini?

Zucchini Mini-Muffins

3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup honey
2 cups shredded zucchini 
1/2 cup coconut oil
2 eggs

In a large mixing bowl combine flour (I use ground white wheat flour which is not has heavy as red wheat), cinnamon, baking soda, sea salt, nutmeg and baking powder.  Stir in honey, zucchini (I recommend a food processor to shred zucchini, skin and all, or use your cheese grater over a plate), coconut oil and eggs.  Mix ingredients until dry ingredients are moistened.  Scoop into mini-muffin tins and bake at 400° for 11 minutes or until a toothpick inserted in the middle comes out clean.  Yield:  48 Mini-Muffins

For Full-Size Muffins:   -->Prepare as above, except scoop dough into 24 muffin tins.  Bake at 400° for 20 minutes.  

For Bread:  Prepare as above, except pour into two well oiled loaf pans.  Bake at 350° for 45-60 minutes.

Applesauce Mini-Muffins

Good things come in small packages!  These are a family favorite, and my kids whip up a batch nearly every week!

Applesauce Mini-Muffins

Mix First:
1/2 c. oil (We use olive oil.)
1 c. honey
2 eggs
2 1/2 c. applesauce

Add Second:
3 1/2 c. wheat flour (We use 'white wheat' ground to a fine texture.)
2 t. soda
1 t. sea salt
2 t. cinnamon
1 t. cloves

Optional Add-Ins: (Try one or all three!)
1 c. berries
1 c. chopped almonds
1 c. chocolate chips

Bake at 350 degrees for 16 minutes.
Cool for 5 minutes and pop out of the pans.
Serve and freeze the leftovers (that is, if you have any!)
Yields: 7 dozen