Vegan Chai Chia Pudding

Vegan Chai Chia Pudding

First of all I need to apologize for being MIA recently! Those of you who follow me on Facebook and Twitter are probably sick of me on the other hand!

I have been keeping up with social media and have been cooking up a storm but have not have two minutes to get on here and write up a blog post and edit pictures and type out the recipe to share with you all! I am so sorry for teasing you with yummy pictures on Facebook and Twitter and not getting around to posting the full recipes on here. I promise I am working on it and will get each and every delicious meal, snack and dessert to you very soon!

So naturally, despite having about ten recipes worth of photos to share with you guys from the last few weeks. I decided tonight I wanted to share this scrumptious belly warming pudding I made last night and have since consumed all of: dessert last night, breakfast this am (2 servings) and dessert tonight. It super duper healthy and just sweet enough to help with the ice cream cravings. *I am making an attempt over the next few days to drastically reduce my dairy intake and then going to  go dairy free completely for a week to see if it helps improve a few symptoms I have been experiencing lately. It is common for people to become dairy intolerant after going gluten free. As their intestines and guts begin to heal, the body becomes more sensitive to foods that it probably had issues with in the past but were secondary to which ever major intolerance first arose… for  me that was gluten. When this happens, many of your initial symptoms return and/or new ones arise and you have to work on eliminating each potential culprit to figure out which food is your trouble area. For me, I have a strong feeling it is dairy. But to be completely honest, while I want to feel better, I am really hoping I am wrong! I love me some coconut or almond or soy ice cream, but I will miss all the amazing flavors and options in the non-dairy free section!!*

Vegan Chai Chia Pudding

Vegan Chai Chia PuddingMy ideas for this recipe came from this recipe for tapioca pudding. I have been a little obsessed with Chai Tea lately… it has been the first thing I have had every morning the last week! I know it’s summer and 80 degrees out but when I wake up to my chilly condo after getting out of my nice warm cozy bed, tea just hits the spot! Especially Chai! I love the combination of vanilla and cardamon and cinnamon and ginger in one delicious warm cup of heaven! This recent obsession started when I found this amazing box of Good Earth Vanilla Chai Tea at Big Lots for super cheap!

Vegan Chai Chia Pudding

This recipe combines the amazing superfood nutrition of Chia Seeds with the heavenly flavors of Chai and the soothing creaminess of pudding. It is so simple to make and can be chilled for several days and eaten cold or warm. Try adding fresh chopped berries or banana for an extra special twist! Be sure to sub the honey out if you want this to be vegan!

Vegan Chai Chia Pudding

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 123; Fiber 4.5 grams

Fat per serving: 5.7; Protein 3.9 grams

Vegan Chai Chia Pudding

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

Ingredients

Instructions

  1. Soak chia in cup of water till saturated and they have swelled to about ten times their original size. You can also soak these overnight the night before you make your pudding.
  2. Bring almond milk and chopped ginger to a boil and tie off the chai tea bag to the pot so it can begin brewing in the milk.
  3. Once boiling, reduce milk to a simmer and add cinnamon, vanilla and honey (or sweetener of choice!)
  4. NOTE: Honey is NOT vegan! Use agave, maple syrup or sweetener of choice for a completely vegan pudding!
  5. Simmer for 20 minutes until flavors are well combined. Add more spices at this point if you so desire.
  6. Remove from heat and stir milk tea mixture, the chia seed gel and your oats together.
  7. Eat warm or let chill over night for a thicker pudding consistency as the oats and chia seeds continue to absorb more liquid. Try adding strawberries or bananas chopped on top for an extra special twist!

Notes

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

http://www.andasideoficecream.com/2014/06/03/vegan-chai-chia-pudding/

Vegan Chai Chia Pudding

I’m a little proud of this recipe! It is seriously delicious and super nutritious thanks to the Chia Seeds! Even my boyfriend who, isn’t Gluten Free or Dairy Free or Vegetarian, gave i his tamp of approval! He had never had chia before and doesn’t love almond milk so I take that as a pretty big ringing endorsement!

Reader Response:

  • I would love feedback on how many of my readers are gluten free! Are you diagnosed Celiac or gluten intolerant?
  • If you are gluten free, did other intolerance develop over time as you began to heal?
  • What were your symptoms? TIA
  • And last but not least, what is your favorite way to use chia?

Spicy Quinoa Citrus Salad

Happy Memorial Day!

Memorial DayI want to take a moment to thank and acknowledge all the men and women who have given their lives protecting our country. The United States military dedicates their lives everyday to give us the opportunity to “celebrate” holidays such as this. Please make sure that while you are with your friends and families, at cookouts or the beach or wherever you choose to spend your day off from work, that you take a moment to remember what Memorial Day is really all about and to thank the veterans and current military members in your life! I know I couldn’t do what they do!

Spicy Quinoa Citrus Salad
So since I am hoping this weekend will also include a gathering of friends and family for you, or maybe just a nice day at home, I wanted to share this amazingly refreshing summer salad recipe with you! It is the perfect healthy dish to bring to a cookout or to serve as a side dish with a nice white fish or shrimp. You cold even add some leafy greens and make tacos with this as the filling! Or use it as a dip with gluten free corn chips! I love the Late July brand! They have so many yummy flavors… all gluten free!!

Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad
This whole recipe takes about 30 minutes! I am even gunna give you a step by step for making this WHILE you get ready for your party! If you are a guy, just totally ignore the hair and makeup parts. In fact you probably only take 20 minutes to get ready so just go make this for your girlfriend while she is getting ready!! Sooo rinse your quinoa super well to avoid that nasty soapy flavor it might have if you don’t rinse it! Prepare quinoa according to package or the directions below. Once removed from the heat, jump in the shower. When you are so fresh and so clean come back and fluff the quinoa and place in a large bowl in the fridge. Chop your apple, onion, pepper and mandarin oranges and place in a medium bowl. Mince the garlic, cilantro and jalapeno and place in another medium bowl. Go dry your hair!

Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad Spicy Quinoa Citrus Salad

While your straightener/curler is heating up come back and whip together the dressing following the directions below.

Spicy Quinoa Citrus Salad

Go do your make up and hair and put your party dress on! 🙂

Spicy Quinoa Citrus Salad

Ok now that you are all pretty and ready for your party, gently toss the veggies and fruit with half of the dressing and fold mixture into the chilled quinoa. Drizzle the second half of the dressing onto salad and gently until flavors are thoroughly combined. Season with salt and pepper and garnish with the remaining cilantro.

Enjoy your salad and your party and remember to thank the troops… today and everyday!

Spicy Quinoa Citrus Salad

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8 cups

Serving Size: 1 cup

Calories per serving: 147; Fiber 2.6 grams

Fat per serving: 4.8, Protein: 3.8 grams

Spicy Quinoa Citrus Salad

Ingredients

    Salad:
  • 1 c organic quinoa (I used Arrowhead Mills Organic Quinoa, I usually buy Bob's Red Mill products but this one is significantly cheaper)
  • 1 large gala apple, diced
  • 1/2 small red onion, diced
  • 2 small mandarin oranges, diced
  • 1/2 large bell pepper, diced (I used an orange one... I like the sweetness in them better)
  • Dressing:
  • Juice of 3 limes (about 1/3 cup) - use fresh... the bottled just isn't the same
  • 1 T local honey (agave nectar will work as well)
  • 1 jalapeno, seeded and minced (use less if you don't like spice!)
  • 1-2 minced garlic cloves (use fresh not jarred!)
  • 1/4 teaspoon ground cumin
  • 2 T POMPEIAN OlivExtra Original Canola & Extra Virgin Olive Oil Blend (can use canola oil or olive oil, or a combo of both... I like this brand for dressings!)
  • 3/4 c chopped fresh cilantro
  • 1/2 teaspoon lime zest
  • Kosher salt
  • Black Pepper

Instructions

    Salad:
  1. Rinse the quinoa in a strainer several times with cold water (Don't skip this step! You will be left with a "soapy" tasting bowl of what could have been delicious quinoa!).
  2. Bring 2 cups water to boil in a covered medium pot.
  3. Add quinoa, cover and simmer until the water is fully absorbed (approx 15 minutes).
  4. Remove from heat and let stand, undisturbed, for 10 minutes.
  5. Fluff with a fork and transfer to a large bowl to let cool. (Place in fridge, uncovered to speed this process up if necessary)
  6. Dice your apple, red onion, bell pepper and mandarin oranges (peeled of course).
  7. Place the diced fruits and veggies in a medium mixing bowl. Set aside.
  8. Dressing:
  9. Combine the lime juice, honey, diced jalapeno, minced garlic and cumin in a glass mixing bowl, whisking briskly.
  10. Slowly add the oil while whisking to combine evenly.
  11. Once the vinaigrette is smooth, whisk in chopped cilantro (MINUS 1 heaping tablespoon) as well as the lime zest. Season with salt and pepper to taste
  12. Combine:
  13. Pour in about half of the honey cilantro lime vinaigrette into the bowl of chopped fruits and veggies, gently toss to combine.
  14. Fold this mixture into the quinoa and drizzle in the remaining vinaigrette. Again, gently toss to combine thoroughly. Season with salt and pepper.
  15. Transfer the quinoa salad to a large serving bowl, garnish with remaining cilantro and serve immediately (or cover and keep in refrigerator for up to two days).
  16. ENJOY!

Notes

NOTE: The longer this sits in the dressing the more garlicky it will taste. Be aware of this if you plan to make ahead of time. I recommend dressing directly before serving.

Inspired by: Food Network

http://www.andasideoficecream.com/2014/05/25/spicy-quinoa-citrus-salad/

Spicy Quinoa Citrus Salad

Reader Feedback:

  • What are your holiday plans?
  • What is your favorite quinoa recipe?
  • What are you bringing to your holiday party… or are you brave enough to be the host!?

Gluten Free on the Go: Survival of the fittest… Or at least the most prepared!

20140525-084534-31534434.jpg

Go Gluten Free on the Go

Sometimes surviving the “hangery” phase requires creative thinking and planning ahead!

Check out a few of these recipes for perfect on the go snacks:
24 Calorie Banana Cocoa Nut Bites

24 Calorie Banana Cocoa Nut Bites

Black Bean Zucchini Brownies

Black Bean Zucchini Brownies

Chewy Chocolate Banana Flax Muffins

Chewy Chocolate Banana Flax Muffins

I hope these tips make your holiday weekend a little easier! Happy Memorial Day!

So many recipes… so little time! PS. Happy Mother’s Day!!

Happy Mother’s Day!

Happy Mothers Day

I hope all of you have had an amazing day! There is absolutely nothing like the love of a mother. Mother’s are the most selfless, giving, loving people in the world! I can’t imagine a day without my amazing mom! She has made me the woman I am today and started my love for cooking when I was very little! Her favorite thing in the world, even after a long day at work, is to spend hours in the kitchen, creating delicious and healthy masterpieces for the family. She loves hosting dinner parties and having family and friends over for the holidays. I feel so lucky every day for everything she has taught me <3

———————————————————————————————————————-

I also wanted to let you all know that as soon as I possibly can I will be posting so many new and fun recipes! I have them! I have the photos! I have taken the time to taste test and devour each and every delicious bite… just for you of course! And I am so excited to share them all with you!

Recipes Coming Soon Collage

Here is a mini collage of a few of my favorite recent recipes! Once I have them all posted I will link them back to this post as well 🙂

LEFT: Zesty Lime Shrimp Tacos

TOP RIGHT: Citrus Cilantro Quinoa Salad with a Kick

BOTTOM RIGHT: 30 Calorie Veggie Fettuccine

I have been insanely busy lately… which is a great thing, but I am dying to have more time with my fingers on this keyboard to type up fun posts and the detailed recipes for everyone. I feel pretty confident you will all be excited to try them. I have been experimenting with savory meals lately to counteract my never ending sweet tooth and am pretty darn happy with the results!

Reader Response:

Black Bean Zucchini Brownies (Vegan & Gluten Free)

Healthy Black Bean Zucchini Brownies

I got so excited when I decided to make this recipe I completelyyyy forgot to take pictures until the batter was mixed! I am so sorry! I promise you didn’t miss much. The exciting part is that this insane list of recipes come to together to look AND taste like brownie batter! And it’s completely vegan so eat away! Hey, screw the baking step if you want and just put it straight in the fridge and use it to dip apples or strawberries or oranges or whatever fruit you like!

My boyfriend and I were literally sitting on the couch after dinner and both looked at each other and laughed. We know the look of “Holy crap I need something sweet and NOW!” He said his mouth was watering for brownies and ice cream or something equally sinful! Naturally I thought that sounded divine! My light bulb went off and I grabbed my computer to find the 20+ flourless brownie recipes I had pinned over the last several weeks that I had been wanting to try making them! I would tell you which recipes I referenced, but there were soooo many I looked at and they each were totally different and my recipe is unlike ANY of them that it would be pointless because naturally I think mine is best 😉

Healthy Black Bean Zucchini Brownies

I knew I wanted them to have black beans because… well… that’s what all the cool kids are doing! I also knew I wanted them to have as little sugar as possible and preferably have them be vegan. Most of the recipes I could find called for coffee, or cayenne, or balsamic vinegar?! Yikes! I am up for just about any flavor combo but I wanted to keep it simple. I know baking can be super finicky with amounts of each ingredient, especially when going gluten free, but to be perfectly honest: I didn’t care if these didn’t rise! And I didn’t care if they were dense and fudgey. And I didn’t care if I had to chill them to get them to set completely. Chocolate is chocolate and in my opinion, as long as they tasted like heaven and were freakishly good for me at the same time…. I was sold!

Healthy Black Bean Zucchini Brownies

So the adventure started. I pulled my black beans and cocoa powder out. Those were literally the only things that I knew for sure that I wanted in them. The rest was based on what I had in the house/my desire to make them vegan and low fat! I have sen a bunch of recipes for zucchini chocolate banana bread so I decided to add zucchini into the mix. If you brownies have two veggies in them they can be eaten for breakfast right? ok ok how about lunch?!

Healthy Black Bean Zucchini Brownies

The rest of the ingredients were substitutions and necessities for baking. I used unsweetened natural applesauce for the eggs AND the oil (like I said, I wasn’t worried about them not rising and being dense and fudgey). I used extra baking powder because I read that you can use applesauce as an egg sub if you add extra baking powder. I had flax and chia on hand but was nervous about them giving a flavor to the brownies and to be honest I REALLY wanted to just taste the chocolate. In my experience, applesauce has pretty much no flavor when used in baking. Lastly, I added a mix of Splenda Brown Sugar Blend and Domino Light Brown Sugar as well as, of course, vanilla extract.

 Healthy Black Bean Zucchini Brownies

I also swirled in my favorite creamy peanut butter, Crazy Richard’s 100% All Natural, as a surprise for my boyfriend. If you are new to my blog then you missed the stories about his favorite food “groups”… Parmesan cheese, hot sauce and peanut butter haha not all together but he loves them all and puts them on anything he can! You could also add chocolate chunks or chopped nuts or shredded coconut or anything your heart desires!

Healthy Black Bean Zucchini Brownies Healthy Black Bean Zucchini Brownies

The only important thing about this recipe is getting all of the ingredients completely mixed together! There are only three steps in the whole process.

  1. Shred the zucchini and squeeze out the extra liquid (I used my food processor. It is going to be going back in there anyways so that works just fine).
  2. Mix zucchini, beans, applesauce, cocoa powder, brown sugar, baking powder and vanilla together in a bowl and add to food processor; mix on high until smooth and creamy like brownie batter (It’s totally fine if there are chunks, but of course they will be in the brownies. Up to you).
  3. Bake (below is a pic of it half way through the baking)!

Healthy Black Bean Zucchini Brownies

If you count cooling and waiting to taste them for at least five minutes, so you don’t burn your fingers, then I guess there are four step 😉

Healthy Black Bean Zucchini Brownies

Black Bean Zucchini Brownies (Vegan & Gluten Free)

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 15 brownies

Serving Size: 1 brownie

Calories per serving: 61, Fiber 2.8 grams

Fat per serving: 1.4; Protein 2.8 grams

Black Bean Zucchini Brownies (Vegan & Gluten Free)

These will be very soft in the center still but the edges should be sturdy. These are 100% edible totally raw so don't worry if they aren't completely done. They are also pretty hard to burn so cooking a little too long shouldn't hurt either.

Ingredients

Instructions

  1. Preheat oven to 350F
  2. Spray an 8 x 8 brownie pan (or a 9 x 11 if you're like me and don't own a square one!) with cooking spray and set a side.
  3. In a food processor or blender add all the ingredients, except the peanut butter. You can do this in two batches if you cant fit it all, but make sure that both are equally mixed and smooth!
  4. Heat your peanut butter in a small microwave safe dish until it is warm and a little drippy but not boiling.
  5. Pour batter into prepared pan and gently swirl the peanut butter in on top... feel free to add chocolate chips (these one are Vegan!, nuts or more peanut butter if you want!
  6. Bake for 45-50 minutes, insert a toothpick, if it comes out cleanish, brownies are done (the center will probably never allow for a totally clean toothpick. The edges might).
  7. Leave in pan to cool before cutting. If you can wait... SEE NOTES!!

Notes

These will be very soft in the center still but the edges should be sturdy. These are 100% edible totally raw so don't worry if they aren't completely done. They are also pretty hard to burn so cooking a little too long shouldn't hurt either.

I suggest chilling them completely in the fridge before cutting. Other wise you might end up having to eat them with a spoon! I could think of worse things that eating healthy brownie batter with a spoon! 😉

http://www.andasideoficecream.com/2014/05/03/black-bean-zucchini-brownies-vegan-gluten-free/

Healthy Black Bean Zucchini Brownies

Reader Response:

  • What are the craziest things you have added to healthy treats?
  • Do you tell your friends and family when you sneak fruits & vegetables into their snacks?
  • Do you like the denseness of these? I am thinking of making them again with coconut flour! What do you think?

Vanilla Coffee Chocolate Chunk Ice Cream (Secretly Healthy!!)

Vanilla Coffee Chocolate Chunk Ice Cream

So it’s almost 10:30pm on a rainy Tuesday night and I was sitting on the couch watching Shark Tank OnDemand and filling out my planner for the next few weeks when my sweet tooth hit with a vengeance!!

Naturally my freezer has three containers of frozen yogurt at the moment, but I had already eaten a bunch earlier and was attempting to avoid my third serving of the day.

The gluten free granola my mom sent me in a care package took care of need for a crunch earlier, but I needed chocolate and cold creaminess and desperately wanted something healthy. I’ve also been fighting the urge for a giant Starbucks latte for days now.

The answer: Vanilla Coffee Chocolate Chunk Ice Cream.

That’s what you guessed though, right?!

I could have just been lazy and made the World’s Healthiest Ice Cream… but I was feeling creative.Worlds Healthiest Ice Cream

Within seven minutes my mouth was the beyond happy and my belly was just a little bit too full! This barely even qualifies as a recipe because it was SOOOO easy! I only snapped one quick picture on my phone of the main ingredients and the finished product in my favorite Talenti container!

I am pretty positive the ingredients speak for themselves this time!

frozen bananas

Usually I give you tons of pictures to make you understand how amazing the end product is and explain the full process but this one was so easy and delicious and full of yummy products ANDDD to be completely honest I wasn’t even planning on posting it, but it was too good not to share with you guys!

Sooo here it goes! I’m off to bed aka making a pit stop at the freezer with my spoon and then curling up with a new episode of Revenge before passing out!

YOU’RE WELCOME!! (I know you will be thanking me so I am saying you’re welcome in advance)

Good night!! 🙂

Vanilla Coffee Chocolate Chunk Ice Cream (SCERETLY HEALTHY)

Rating: 51

Prep Time: 3 hours

Cook Time: 7 minutes

Total Time: 7 minutes

Yield: 4 1/2 cups

Serving Size: 1/2 cup

Calories per serving: 108

Fat per serving: 1.9

Vanilla Coffee Chocolate Chunk Ice Cream (SCERETLY HEALTHY)

Ingredients

Instructions

  1. Chop banana into 1/4 - 1/2 inch chunks. don't try to skip the cutting up of the banana stage... trust me on this... your food processor will not be happy!
  2. Lay on a plate or baking pan.
  3. Place in freezer for minimum 3 hours... the results better if you can wait over night though.
  4. Once frozen, remove tray from freezer.
  5. Place all banana chunks, 1/4 cup of the coconut milk and the vanilla extract
  6. in a food processor.
  7. Now for the easiest and the hardest step: BLEND! I suggest doing this on high and scrapping it down every 30 seconds or so. Depending on your food processor this will take any where for two - six minutes, give or take a minute or two. Don't give up when it looks like you are getting no where. I promise that the stage of chopped up banana to ice cream happens quickly!
  8. When the banana mixture is thick and creamy like ice cream, add the instant coffee and the other 1/4 cup coconut milk. Blend till mixed.
  9. Add chocolate chunks until they are chopped till your liking (longer for smaller chunks).
  10. Scoop into a bowl and enjoy! (or just stick your spoon in the food processor AFTER you unplug it!!!!) YOU'RE WELCOME!!

Notes

Place leftover in a Tupperware container and save it in the freezer for later. Depending on how long you refreeze it, you may want to let it thaw for a few minutes before enjoying again but this certainly is not necessary... or easy to do!

SUBSTITUTIONS You could easily make this vegan by subbing the Nestle Chunks for Enjoy Life Chocolate Chips like these and using an instant coffee that does not include any dairy product!

OR

On the other hand, if allergies or dietary needs don't require you to go dairy free, you could use regular milk in place of the coconut milk.

OR

If coffee isn't your style you could substitute the instant coffee with unsweetened cocoa powder... or leave it out all together!

http://www.andasideoficecream.com/2014/04/15/vanilla-coffee-chocolate-chunk-ice-cream-secretly-healthy/

Reader Response:

  • Want even more banana ice cream fun?? What would you add in this ice cream?
  • MY IDEAS: -peanut butter -cocoa powder -jam -berries (fresh or frozen) -cinnamon -chopped nuts
  • Have you seen my recipe for the World’s Healthiest Ice Cream??

Twisted Chocolate Peanut Butter Ice Cream

Twisted Chocolate Peanut Butter Ice Cream

Twisted Chocolate Peanut Butter Ice Cream

Because Chocolate Peanut Butter Banana Avocado Ice Cream was a mouthful!
A delicious one at that!!

Avocado Banana Chocolate Peanut Butter Ice Cream

awesome quote via a Talenti Gelato container!

In the last week three different people have shared recipes with me for Chocolate Avocado Pudding, telling me that it made them think of me. I think I am honored! Anddddd I think my love for all things creamy and chocolatey proceeds me.

Avocado Banana Chocolate Peanut Butter Ice Cream Avocado Banana Chocolate Peanut Butter Ice Cream

Me being me… woke up this morning, craving chocolate. Me also being me, popped one of my 24 Calorie Banana Cocoa-Nut Bites to tide me over while I decided what to make. I usually go for a smoothie or chia seed, fruit and oat concoction in the morning. This morning the avocados and bananas AND chocolate were calling my name. After all the tempting photos of the combination of these three products I have seen this week I decided to give it a shot.

Avocado Banana Chocolate Peanut Butter Ice Cream Avocado Banana Chocolate Peanut Butter Ice Cream

Me being me AGAIN couldn’t stop at the pudding level (although it was freaking delicious and I want to thank all my awesome friends who suggested these recipes to me!) I had to forge forward and put my chilled ice cream bowl to use! Must I remind you here that I approve of ice cream for breakfast? Well I do. Especially when it involves avocado, banana, chocolate, andddd PEANUT BUTTER! Sign me up! I am ready to dig in!
Avocado Banana Chocolate Peanut Butter Ice Cream
So I started with the frozen banana and avocado and whipped them up in my food processor until they were thick and creamy and delicious. Then I added in two LARGE tablespoons of cocoa powder. This brought me to the recipe you see all over the web for healthy chocolate pudding. It was super yummy! I have to admit I consumed a small bowl at this stage before continuing.

Avocado Banana Chocolate Peanut Butter Ice Cream Avocado Banana Chocolate Peanut Butter Ice Cream

Once these ingredients were blended…. and tasted devoured… I thought about what I could add to make this the perfect mixture to swirl around in my ice cream maker. Almond milk was a give in. Next I thought chia seeds would add a nice texture both because of their tapioca like texture and their inner shell crunch when you bite in. I might be the first person ever to add chia to their ice cream but dare I say it turned out pretty damn good!

Avocado Banana Chocolate Peanut Butter Ice Cream Avocado Banana Chocolate Peanut Butter Ice Cream

The mixture was delicious at this point but it needed one… or maybe two more things. Both of which I decided to add after adding it to the ice cream machine for a little more texture in the finished product.
Avocado Banana Chocolate Peanut Butter Ice CreamSo into the machine this creamy mix went. After about ten minutes the last two secret ingredients went in… Richard’s Creamy Peanut Butter anddddd Pure Clover Honey! I am not sure where my ingredient ideas stem from, but I am fairly certain that my willingness to experiment with different flavor combos is a good thing based on this ice cream!

With no further ado, I present to you the biggest mouthful of an ice cream flavor ever! Twisted Chocolate Peanut Butter Ice Cream!

Avocado Banana Chocolate Peanut Butter Ice CreamAvocado Banana Chocolate Peanut Butter Ice Cream

Enjoy every mouthful! I dare you to stop at one serving!

Twisted Chocolate Peanut Butter Ice Cream

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4.5 cups

Serving Size: 1/2 cup

Calories per serving: 141

Fat per serving: 9.7

Twisted Chocolate Peanut Butter Ice Cream

Ingredients

Instructions

  1. Place ice cream machine bowl in freezer at least 8 hours (preferably 24... if it is not completely frozen this will not work!) before starting. Must be frozen completely! See your machine's specific directions for this step!
  2. You can do this all at the same time or step by step to taste the different flavor combos
  3. Cut your avocado in half, carefully remove the pit and scrap the flesh into the food processor.
  4. Add frozen banana chunks, cocoa, chia seeds, and Almond Milk.
  5. Taste to assure flavor is to your liking. You can add sweetener at this point if you would like a sweeter end product. this is NOT sweet ice cream. I recommend adding agave, honey or sugar in that raw if you want it to be sweet
  6. Place mixture in the freezer for ten minutes to ensure it is completely chilled (it is essential that your ice cream/frozen yogurt base is very cold when you place it in your machine).
  7. Remove base of machine from the freezer and assemble just moments before pouring your mixture in.
  8. Once assembled, turn on based on your machines directions and pour the ice cream mixture in.
  9. Depending on your machine and the temp and volume of your mixture, the freezing process should take 10-20 minutes (mine took about 15 minutes).
  10. If you would like to add peanut butter (or nuts or any other ingredient) gently pour in when mixture is almost completely frozen.
  11. When the mixture is frozen, scoop out with a non-metal spoon/scraper into a Tupperware container with a tight fitting lid.
  12. You can serve immediately (will still be slightly soft) or you can freeze for about 20-30 minutes for a slightly more frozen consistency.
  13. Scoop! Eat! Enjoy!

Notes

!No Ice Cream Machine?

Place your mixture in the freezer in a shallow container and stir every 45 minutes for at least 4 hours. This is fairly time consuming but not horrible if you are working from home or make it after dinner while watching tv. The end result will not be as creamy but will still be delicious!

!Left Over? If you have left overs, be sure to seal container to avoid freezer burn. When you are ready to serve again, take out of freezer for 15-20 minutes before serving to allow it to thaw enough to scoop. it will freeze fairly hard but it thaws out perfectly!

If you plan to make ice cream or frozen yogurt even a few times a year I swear the investment in an ice cream machine like this is worth it!

http://www.andasideoficecream.com/2014/03/31/twisted-chocolate-peanut-butter-ice-cream/

Avocado Banana Chocolate Peanut Butter Ice Cream Avocado Banana Chocolate Peanut Butter Ice Cream

Reader Response:

  • What do you wake up craving?
  • Do you prefer homemade ice cream or store bought?
  • What’s your favorite way to use avocados?

24 Calorie Banana Cocoa-Nut Bites (No Milk Monday)

Banana Cocoa-Nut Bites

BANANA COCOA-NUT BITES!!!

Gluten Free, Dairy Free, 24 Calories!!!

Banana Cocoa Nut Bites
You did it! Thanks for your patience! Yesterday was crazy. Sorry I didn’t get this recipe up until today but I promise it is worth the wait. Anyone else put off taxes and just realize they are due in three weeks? Oh or even worse.. put off getting health insurance and realize they only have a week left to get it from the MarketPlace? Well you can put me down for both of those and I decided to try and conquer both yesterday. NOT FUN AT ALL! Thankfully I knocked the insurance off the list and am working on the taxes.

*Need help with yours? Check out some of this great stuff on Amazon to prepare, organize and knock your taxes out fast!*

I will be so excited when they are done so I can focus on getting some yoga info up here and some more saving advice 🙂

So I woke up yesterday craving chocolate and staring at a browning bunch of bananas. I told you this happens every time! Thankfully they were perfectly sweet and worked wonderfully in this recipe. I froze the rest for smoothies this week. Yum!

Banana Cocoa Nut Bites Banana Cocoa Nut Bites Banana Cocoa Nut Bites

Maybe I am the only one who lays in bed for hours falls asleep looking at Pinterest but that’s what I did again Sunday night. I found this awesome blog that reminded me of my Paleo, CrossFit crazy sister (love you Lainey!). Paleo recipes are a great place to start when you are looking for gluten free, dairy free and sugar free recipes. You can sometimes even find great vegan recipes which seems counter intuitive due to the large quantities of meat that many people following the Paleo lifestyle consume, but they also eat a lot of nuts and whole foods and are great at finding natural protein sources as well as natural sweeteners.

Banana Cocoa Nut Bites Banana Cocoa Nut Bites

Anyways, not only does she share my love for frozen yogurt, but she also finds and creates great healthy recipes. She inspired my Banana Cocoa-Nut Bites with her Simple Flour-less Protein Cake. I am kinda obsessed with making things small and bite size so I can eat more. If you have ever read my about me page you know that I tend to choose quantity over quality. Not sure what that says about me. When I am making my own food though… I CHOOSE BOTH!
Banana Cocoa Nut Bites
These Banana Cocoa-Nut Bites fit the bill! They taste amazing, have only 24 calories and 2.1 grams protein each ANDDDD you can indulge in 5 for a measly 120 calories and 10.5 grams protein!

Banana Cocoa Nut Bites Banana Cocoa Nut Bites

I was so happy with the way these turned out. I had two yesterday and today before yoga and they gave me the perfect amount of energy without being too filling or causing my blood sugar to spike and crash. I normally have an apple or coconut water before class but I think these might be my new go too!

So I have a confession. Well it’s sort of a confession.. I made these today for No Milk Monday, but the protein powder I used does have whey in it. They are completely lactose free, but if you are trying to avoid ALL dairy and dairy products then you will need to find a protein powder that is completely dairy free. Here are some ideas: Dairy Free Protein Powders.Banana Cocoa Nut Bites
The protein powder seriously adds an amazing flavor so I highly recommend finding one you like! You could also try this with a Vanilla Protein Powder! I bet it would be super yummy! If you do, let me know! I would also love to hear about what dairy free protein powders you like. I would love to try a new one. I really need to switch to a plant based protein powder but haven’t found one I like yet!
Banana Cocoa Nut Bites
The little bites will make you happy you have 24 of them! Once you pop I can promise you won’t wanna stop!

Also check out last week’s No Milk Monday recipe: St. Paddy’s Protein Smoothie

24 Calorie Banana Cocoa-Nut Bites (No Milk Monday)

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 24 mini muffins/12 regular muffins

Serving Size: 1... or 5 🙂

Calories per serving: 24... or 120 (for 5)

Fat per serving: 0.7... or 3.5 (for 5), 2.1... or 10.5 protein (for

24 Calorie Banana Cocoa-Nut Bites (No Milk Monday)

Ingredients

Instructions

  1. Preheat your oven to 350 F.
  2. Peel and mash up your banana really well in a bowl. (I used my mixer after I mashed them to get them extra nice and creamy)
  3. Mix all dry ingredients (chocolate protein powder, unsweetened cocoa powder, cinnamon, Pumpkin Pie Spice, and baking soda. Stir well to remove all clumps.
  4. Whip the egg and egg white in a separate bowl until like and airy.
  5. With a fork, combine the egg mixture and the beaten bananas.
  6. Fold the dry ingredients into the wet until well mixed but not over beaten.
  7. Spray your muffin pan with a baking oil spray or line pan with baking cups
  8. With a pour spout mixing bowl or a large spoon, pour the mixture into the muffin pan (preferably not as messily as I did)
  9. Sprinkle your chopped nuts... or chocolate chips or banana chunks or whatever else your heart desires that you think would be yummy!
  10. Bake in the middle rack for about 30 minutes, or until a toothpick comes out clean.
  11. Let cool in the pan till you can carefully pop each one out onto a cooling rack.
  12. DEVOUR AT LEAST ONE WHILE WARM!

Notes

You can definitely make these in a regular muffin pan. They will probably need to bake slightly longer and of course just double the nutrition facts to calculate the nutrition for each one.

You could also make this is a glass or metal pan almost like cake or brownies and cut into desired size. Just be careful to watch cooking length if you change the pan size.

http://www.andasideoficecream.com/2014/03/25/24-calorie-banana-cocoa-nut-bites/

Banana Cocoa Nut Bites

Reader Response:

  • What is you favorite protein powder? Is it plant based?
  • Are you a quality over quantity kinda person?
  • How do you feel about chocolate for breakfast?

Heavenly Avocado Strawberry Lime Frozen Yogurt

Heavenly Avocado Strawberry Lime Frozen Yogurt

My taste buds are in their happy place! Avocado… yum! Strawberry… yum! Lime… yum! Tangy greek yogurt… yum! Chocolate… double yum!

ALL IN ONE COLD CREAMY CONCOCTION = HEAVEN!!

Heavenly Avocado Strawberry Lime Frozen Yogurt

So it all began late one night after 17 hours of dreaming about avocado ice cream. I’m not even exaggerating. In fact it was longer than that, but we won’t even count the hours I spent the night before on Pinterest drooling over other avocado ice cream recipes (this one inspired me).

Heavenly Avocado Strawberry Lime Frozen Yogurt

Naturally I fell asleep thinking about this cold, creamy, beautifully colored heaven and woke up at 5am (I am NOT a morning person!!) unable to stay in bed any longer without finalizing my plans to get avocado heaven in my mouth.

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

I quietly crawled out of bed not wanting to wake my boyfriend on my crazy mission (I am pretty sure he would actually find my NEED for ice cream at 5am fairly normal all things considered in my life). Unfortunately, I failed to put my ice cream maker base in the freezer the night before. (I have a Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker and I LOVE it!) So my first goal was get this baby in the freezer asap!

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

Next was to decide officially on the flavors I wanted in my bowl of heaven later. I had some perfectly ripe avocados I had been waiting to find a perfect use for so I checked that off my list.  My fridge has also been full of fresh strawberries lately… when I say full I mean like 3+ containers at all times! I love strawberry season! Based on my Pinterest exploration, it seemed almost unanimous that lime was a must have pairing with avocado.

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

The only thing left to decide was to go with a dairy free option? or low fat? or traditional egg based ice cream? or use creamy coconut milk? or try to make my first ever frozen yogurt! My curiosity and slight fear of the already high fat content of avocados… I know they are healthy fats and soooo good for you but sometimes my calorie/fat content driven brand takes over. I am working on it.

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

This time my mind ended up being very smart. I opted for a dairy free milk base with added greek yogurt for the live cultures, probiotics and low fat content. Win. Win. Win. The other awesome part of this was the ability to CUT OUT ALL ADDED SUGAR since most greek yogurts on the market are already sweetened… especially flavored ones. I chose Chobani Simply 100 Greek Yogurt in Vanilla and Key Lime! I love their flavors and that they only use Evaporated Cane Juice and Stevia to sweeten their products instead of nasty high-fructose corn syrup!! I knew I wanted to use vanilla an lime in my finished product so I figured these flavors would be the perfect addition.

About Chobani® Greek yogurt

  • More protein per serving than regular yogurt
  • Only natural ingredients
  • No artificial flavors or sweeteners
  • No preservatives
  • Made with milk from cows not treated with artificial growth hormones**
  • Includes live & active cultures
  • Three types of probiotics
  • Gluten free
  • Kosher certified
  • Vegetarian friendly
  • Less than 5% lactose

The only other ingredients I needed now was my favorite unsweetened almond milk, vanilla extract, fresh lime juice and sea salt! That’s only 7 ingredients!! Check out your favorite ice cream ingredients next time you are at the store… I promise there are WAYYYY more than seven! If you want to get superrrrr technical there are other ingredients in the yogurt I used… but guess what?? YOU CAN PRONOUNCE ALL OF THEM!!

Rule of Thumb: Can’t pronounce it?? Don’t eat it!!

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

Wanna know what is easy to pronounce… CHOCOLATE!!

So I said 7 ingredients huh?? Welllllll I lied! I used 8. But in my defense the decision to add chocolate was completely last minute. As in so last minute the frozen yogurt was done and I kept the machine running longer than necessary just to add the chocolate chunks in. Ooopppsss! Have I mentioned I like chocolate?! Like a lot?! It’s so weird to me that I do like chocolate because growing up I hated it! Mom always got all the Hershey Bars and Tootsie Rolls on Halloween and the Neopolitan was always just a sad container of 1/3 chocolate when I was finished with it.

Heavenly Avocado Strawberry Lime Frozen Yogurt Heavenly Avocado Strawberry Lime Frozen Yogurt

Then something happened. I not only started liking chocolate (admittedly it was a slow process of tasting lots of high end yummy chocolates) I started craving it! Anddd not just once a month…. all the time! Morning. Night. Skinny days. Fat Days. I wanted it. Oddly, I still am a devoted vanilla ice cream kinda girl but give me chocolate toppings any day 🙂 Hey on a rare occasion you can even keep the ice cream and give me the toppings and I am happy! But only on a veryyyy rare occasion!
Heavenly Avocado Strawberry Lime Frozen YogurtAll that being said, the chocolate (I used this kind) is not a necessity in this recipe and the use of dairy greek yogurt is totally up to you. Although I have not tried it, I am pretty certain any non-dairy yogurt like So Delicious Coconut Yogurt would work perfectly fine, making this Gluten Free, Dairy Free, Paleo Friendly and Vegan (if you leave out the chocolate or use Enjoy Life brand chocolate chips).

I will now apologize in advance for the slow load time on this page due to the amazing photo shoot I had with this heaven!

Heavenly Avocado Strawberry Lime Frozen YogurtThis entire recipe made approximately 4 cups, or 8 servings according to the standard ice cream serving size of a 1/2 cup. But all joking aside… WHO ONLY EATS 1/2 A CUP OF ICE CREAM?!! Seriously, I have never once sat down with 1/2 a cup of ice cream and been satisfied. That is like three bites straight from the carton while I am serving the actual bowl of ice cream I am about to eat.
Heavenly Avocado Strawberry Lime Frozen Yogurt
Soooo I will give you the amazing nutritional facts for the measly 1/2 a cup (114 calories, 5.2 grams of fat, 5.1 grams of sugar) but just know that this made it 24 hours in my fridge… and my boyfriend doesn’t really love yogurt… so if you are any good at math you can easily figure this equation out:

ME + 4 cups heavenly avocado strawberry lime frozen yogurt = 3 servings (682 calories)
plus about one more spread out over the course of the day in the form of bites straight from the freezer.

Heavenly Avocado Strawberry Lime Frozen Yogurt
All Joking aside, while this can keep in the freezer for about month in a sealed tight container, homemade ice cream is significantly better the day it is made. Because it lacks stabilizers like store bought ice creams, ice crystals will begin to form and the flavor and texture of your mixture will start to deteriorate. It’s technically still fine to eat but if you put the time and effort into making ice cream from scratch I say enjoy it while it’s fresh!

Now give it a whirl yourself and let me know what you think!

Heavenly Avocado Strawberry Lime Frozen Yogurt

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 cups

Serving Size: 1/2 cup

Calories per serving: 114,

Fat per serving: 5.2, only 5.1 grams sugar!

Heavenly Avocado Strawberry Lime Frozen Yogurt

Ingredients

  • 2 small ripe avocados (ignore the third in the pictures... I mashed it up and froze it for smoothies!)
  • 15 small strawberries (fresh or frozen)
  • 1 C Silk Unsweetened Almond Milk (any milk will work but I suggest trying almond milk if you haven't already)
  • 5.3oz Chobani Simply 100 Vanilla Greek Yogurt (or dairy free yogurt of your choice)
  • 5.3oz Chobani Simply 100 Key Lime Greek Yogurt (or dairy free yogurt of your choice)
  • 1/2 t vanilla extract
  • lime juice to taste (fresh or concentrate) I used about 1.5 teaspoons
  • 1/8 t Coarse Sea Salt
  • 2 T Nestle Toll House Real Semi-Sweet Chocolate Chunks
  • Need:
  • High Speed Blender (this is the one I have... except I got mine almost ten years ago so this is the newer model)
  • Ice Cream Maker (this is the one I have... I love Cuisinart. Last Christmas I got everyone in my family one of this model and they love it!
  • *Note: you can make this without an ice cream maker but it takes a lot more time and patience. If you have both of those then read the notes section at the end for step by step directions without an ice cream maker

Instructions

  1. Place ice cream machine bowl in freezer at least 8 hours (preferably 24... if it is not completely frozen this will not work!) before starting. Must be frozen completely! See your machine's specific directions for this step!
  2. Cut each avocado in half, carefully remove the pit and scrap the flesh into the blender.
  3. Wash and pit strawberries (or use frozen) and place in blender.
  4. Add Almond Milk or milk of choice, as well as the yogurt of your choice.
  5. Add vanilla, lime juice and sea salt.
  6. Start on low and turn to high, blending until ingredients are completely combined.
  7. Taste to assure flavor is to your liking. You can add sweetener at this point if you would like a sweeter end product.
  8. Place mixture in the freezer for ten minutes to ensure it is completely chilled (it is essential that your ice cream/frozen yogurt base is very cold when you place it in your machine).
  9. Remove base of machine from the freezer and assemble just moments before pouring your mixture in.
  10. Once assembled, turn on based on your machines directions and pour the frozen yogurt mixture in.
  11. Depending on your machine and the temp and volume of your mixture, the freezing process should take 10-20 minutes (mine took about 15 minutes).
  12. If you would like to add chocolate (or nuts or any other ingredient), chop into desired size and gently pour in when mixture is almost completely frozen.
  13. When the mixture is frozen, scoop out with a non-metal spoon/scraper into a Tupperware container with a tight fitting lid.
  14. You can serve immediately (will still be slightly soft) or you can freeze for about 20-30 minutes for a slightly more frozen consistency.
  15. Scoop! Eat! Enjoy!

Notes

!No Ice Cream Machine?

Place your mixture in the freezer in a shallow container and stir every 45 minutes for at least 4 hours. This is fairly time consuming but not horrible if you are working from home or make it after dinner while watching tv. The end result will not be as creamy but will still be delicious!

!Left Over? If you have left overs, be sure to seal container to avoid freezer burn. When you are ready to serve again, take out of freezer for 15-20 minutes before serving to allow it to thaw enough to scoop. the low fat content of the yogurt will cause a fairly hard freeze but it thaws out perfectly!

If you plan to make ice cream or frozen yogurt even a few times a year I swear the investment in an ice cream machine like this is worth it!

http://www.andasideoficecream.com/2014/03/23/heavenly-avocado-strawberry-lime-frozen-yogurt/

Reader Response:

  • Have your taste buds changed over the years?
  • Do you have any foods you feel the way about that I feel about chocolate and ice cream??
  • What did you think of my first frozen yogurt recipe?

Snazzy Sweet Potato French Fries

Snazzy Sweet Potato Fries

It’s spring! Time for lighter, bikini friendly recipes! If you think that means cutting out sweets… you clearly don’t know me at all!

What’s better than a vegetable that naturally tastes like candy?? How about a vegetable that is easily cooked up to taste sinfully delicious and is served with a sweet and creamy dipping sauce and is under 200 calories per serving?! Ummm nothing!!!
Snazzy Sweet Potato Fries - Potatoes

*Buddha refused to get out of the picture… I guess he likes sweet potatoes too!*

Thanks to my awesome friends at Southern Acres Garden Center, I had a plethora of sweet potatoes calling my name this week. In the winter I almost always turn my sweet potatoes into creamy, hearty soups, but with spring officially in the air I wanted something lighter and more exciting with a snazzy sweet and spicy twist.

Buddha Loves Sweet Potatoes Sweet Potato Fries

Compared to corn, rice, wheat, potato, soybean, yam AND plantains, sweet potato ranked highest in nutritional value when considering fiber content, complex carbohydrates, protein, vitamin A and potassium! These nutrients provide antioxidants, anti-inflammatory properties, and blood sugar-regulating abilities.*

Sweet Potato Fries

So that same vegetable that tastes like candy can also help you recover from a work out faster, help bring down swelling in your body and keep you healthy in the future?! I’ll take two please!!

Sweet Potato Fries

I am also in love with coconut oil lately and have been so impressed by all of it’s health benefits that I have pretty much stopped using olive oil. Coconut oil can “boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins.”*

Sweet Potato Fries_Sweet Potato Fries - Yogurt Dipping Sauce Sweet Potato Fries - Sweet Creamy Dipping Sauce

This recipe is adapted from these fries that use olive oil to coat them and powdered sugar to add sweetness to the dipping sauce. They made my mouth water when I saw the photos! However I decided to lighten them up a little by cutting out all added sugar and swapping the oils.

Sweet Potato Fries - Sweet Creamy Dipping Sauce

For the dipping sauce I used Chiobani Non-Fat Vanilla Greek Yogurt which is slightly sweetened already. I thought this added plenty of sweetness but you are welcome to add sweetener of your choice if you want an extra special treat!

Snazzy Sweet Potato Fries

These fries are the perfect afternoon snack to share on the porch with a good friend over a great conversation! I am pretty certain my boyfriend would love them if I could get him to try sweet potatoes 😉 Maybe next time!! Until then, I promise YOU WILL LOVE THEM! So read on and enjoy!!

Happy Spring!!

Snazzy Sweet Potato French Fries

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 3 servings

Serving Size: 1 potato, 1/3 dip

Calories per serving: 194

Fat per serving: 4.7

Snazzy Sweet Potato French Fries

Ingredients

    Snazzy Fries:
  • 3 medium sweet potatoes, washed
  • 1 T melted Spectrum Organic Coconut Oil (any brand will work but this is my favorite)
  • to taste: paprika, sea salt, black pepper, minced garlic (dried such as McCormick) and crushed red pepper flakes
  • Sweet & Creamy Dipping Sauce:
  • 5.3oz non-fat vanilla greek yogurt
  • 1/2 tsp vanilla extract
  • to taste: ground cinnamon, sea salt, paprika and crushed red pepper flakes

Instructions

  1. Preheat oven to 400°.
  2. Slice sweet potatoes lengthwise (with skin on... unless you don't like the skin then hey go ahead an peel them first but you will be missing out on all the crunchy yumminess and most of the nutrition in sweet potatoes!) into long strips. Thinner = Crunchier and vice versa!
  3. In a large bowl toss the sweet potato strips with melted Coconut Oil and seasonings.
  4. Place on a large baking sheet in a thin layer and roast for about 45 minutes. Check every 15 minutes or so and possibly flip pan around (the back of my oven burns things while the front doesn't even cook things through).
  5. While the potatoes are roasting, blend the greek yogurt (or any yogurt of your choice... feel free to use coconut or another non-dairy yogurt if your diet requires no dairy) and seasoning together with a fork until smooth. Refrigerate until fries are ready to serve!
  6. When fries are almost perfectly crisp turn oven to broil and watch the fries closely. You can skip this step if you don't want your fries to be extra crispy. I broiled mine for about 5 minutes with the door open so they wouldn't burn.
  7. Place fries in a large serving bowl and serve toasty warm with the sweet & creamy dip.
  8. Lick your fingers clean 😉

Notes

Nutrition based on 3 medium sweet potatoes, one 5.3oz container Chiobani Non-Fat Vanila Greek Yogurt and 1 tbsp Spectrum Organic Coconut Oil. May vary slightly based on size of sweet potatoes and choice of yogurt, but either way this is a delicious and healthy snack to be enjoyed any time of day!

http://www.andasideoficecream.com/2014/03/21/snazzy-sweet-potato-french-fries/

Snazzy Sweet Potato Fries

Reader Response:

  • Do you like your sweet potatoes sweet or savory?
  • I am addicted to spicy food… how about you?
  • Does your diet require dairy free? gluten free? (let me know so I can customize my recipes in the future!)

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