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Healthy Banana, Almond and Chocolate Ice CreamIngredients
3 very ripe bananas, peeled, cut into chunks and frozen
⅓ cup almond butter (can substitute peanut butter)
¼ cup bittersweet or dark chocolate chips
chopped almond and chocolate for garnish (optional)
Directions
Place the bananas and almond butter (or peanut butter) into the blender. Begin blending and quickly increase speed to high. Once everything is slightly combined, stop and add the chocolate chips.  Turn the machine back on and again increase the speed to high.  In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture.  Stop machine immediately or melting can occur. If using a food processor: In a food processor combine the bananas and almond butter.  Process until almost smooth.  Add the chocolate chips and process until well combined.  
Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately. 
Serves two to three.Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it. recipe from this website

Healthy Banana, Almond and Chocolate Ice Cream

Ingredients

  • 3 very ripe bananas, peeled, cut into chunks and frozen
  • ⅓ cup almond butter (can substitute peanut butter)
  • ¼ cup bittersweet or dark chocolate chips
  • chopped almond and chocolate for garnish (optional)

Directions

  1. Place the bananas and almond butter (or peanut butter) into the blender. Begin blending and quickly increase speed to high. Once everything is slightly combined, stop and add the chocolate chips.  Turn the machine back on and again increase the speed to high.  In about 10-30 seconds, the sound of the motor will change and mounds should appear in the mixture.  Stop machine immediately or melting can occur. If using a food processor: In a food processor combine the bananas and almond butter.  Process until almost smooth.  Add the chocolate chips and process until well combined.  
  2. Scoop into bowls, top with chopped chocolate and almonds, if using, and serve immediately. 

Serves two to three.

Note: You can also freeze the mixture to get a harder ice cream, but you may have to let it sit out and thaw for a minute or two before you’ll be able to scoop it. 

recipe from this website

Cucumber Melon PopsiclesIngredients ½ cup cucumber1 cup honeydew melonOptionalpinch of salt1 tbsp splenda or honey to taste¼ limeDirections1. In a food processor or blender, process cucumber and melon until blended (be sure to remove seeds from the melon). Pour into a small bowl and add in optional ingredients if desired.2. Pour the mixture into popsicle molds. Place sticks in mold. 3. Put mold in freezer for at least three hours or until completely frozen. To serve, place popsicle mold sideways under warm running water until they loosen.4. Enjoy! more recipes for cucumber melon/watermelon popsicles here  and here

Cucumber Melon Popsicles

Ingredients 
½ cup cucumber
1 cup honeydew melon
Optional
pinch of salt
1 tbsp splenda or honey to taste
¼ lime

Directions
1. In a food processor or blender, process cucumber and melon until blended (be sure to remove seeds from the melon). Pour into a small bowl and add in optional ingredients if desired.

2. Pour the mixture into popsicle molds. Place sticks in mold. 

3. Put mold in freezer for at least three hours or until completely frozen. To serve, place popsicle mold sideways under warm running water until they loosen.

4. Enjoy! 

more recipes for cucumber melon/watermelon popsicles here  and here

(Source: dellacucina, via )

How to make:Ingredients
1 pound peeled and deveined large shrimp 
2 tablespoons fresh lemon juice 
1 tablespoon extra-virgin olive oil 
½  teaspoon salt 
¼ teaspoon ground black pepper 
6 ounces multigrain spaghetti
1 roasted pepper, rinsed, patted dry, and chopped (about ½ cup) 
¼  cup pesto sauce 
½  teaspoon grated lemon zest
Directions 

1. Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.2. Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.4.*Limit saturated fat to no more than 10 percent of total calories—about 17 grams per day for most women or 21 grams for most men—and sodium intake to no more than 2,300 milligrams.


Calories: 384. 2 Protein: 32.3 g Fat: 13.2 gfrom: women’s health magazine online  

How to make:

Ingredients

  • 1 pound peeled and deveined large shrimp 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon extra-virgin olive oil 
  • ½  teaspoon salt 
  • ¼ teaspoon ground black pepper 
  • 6 ounces multigrain spaghetti
  • 1 roasted pepper, rinsed, patted dry, and chopped (about ½ cup) 
  • ¼  cup pesto sauce 
  • ½  teaspoon grated lemon zest


Directions 

1. Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4.*Limit saturated fat to no more than 10 percent of total calories—about 17 grams per day for most women or 21 grams for most men—and sodium intake to no more than 2,300 milligrams.

Calories: 384. 2 Protein: 32.3 g Fat: 13.2 g
from: women’s health magazine online 
 
Volume Ice Cream

(Makes 1 huge serving)

1/4 tsp pure vanilla extract
very scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1T sugar)
1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
optional: add-ins such as fruit, peanut butter, or extracts
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)

This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, see the “ice cream trick” link at the very bottom of this post.

Nutritional Info:

Calories: 40
Fat grams: 3
Sugar grams: 0
http://chocolatecoveredkatie.com/

Volume Ice Cream

(Makes 1 huge serving)

  • 1/4 tsp pure vanilla extract
  • very scant 1/16 tsp salt (don’t omit)
  • sweetener (such as 1 stevia packet or 1T sugar)
  • 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
  • optional: add-ins such as fruit, peanut butter, or extracts

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)

This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, see the “ice cream trick” link at the very bottom of this post.

Nutritional Info:

  • Calories: 40
  • Fat grams: 3
  • Sugar grams: 0

http://chocolatecoveredkatie.com/

(via becomewhatyouwant)

I made this Mango Banana Smoothie today, it turned out so good! It’s great for breakfast or a snack! Ingredients:Frozen Mango ChunksBanana0% Greek YogurtFat Free Soy MilkVanilla Extract Splenda Strawberries Directions: Take 1 cup of Frozen Mango chunks, ½ Banana, 1 ½ cup of Fat Free Soy Milk, 1 teaspoon of Vanilla Extract, ½ cup 0% Greek yogurt and combine ingredients in a blender. Add Splenda to taste.Remove the leaves from the strawberry and cut it in half, then cut that half in half. Take the strawberry slices and cut the letter V into the middle of the top of the strawberry. Garnish as you like!For a thicker smoothie, add less soy milk, for a thinner smoothie, add more soy milk.  Remember that you can play around with the ingredients, and the amounts, make it to your liking! Questions? Ask me! 

I made this Mango Banana Smoothie today, it turned out so good! It’s great for breakfast or a snack! 

Ingredients:
Frozen Mango Chunks
Banana
0% Greek Yogurt
Fat Free Soy Milk
Vanilla Extract 
Splenda 
Strawberries 

Directions
Take 1 cup of Frozen Mango chunks, ½ Banana, 1 ½ cup of Fat Free Soy Milk, 1 teaspoon of Vanilla Extract, ½ cup 0% Greek yogurt and combine ingredients in a blender. Add Splenda to taste.

Remove the leaves from the strawberry and cut it in half, then cut that half in half. Take the strawberry slices and cut the letter V into the middle of the top of the strawberry. Garnish as you like!

For a thicker smoothie, add less soy milk, for a thinner smoothie, add more soy milk.  

Remember that you can play around with the ingredients, and the amounts, make it to your liking! 

Questions? Ask me!