I am finally back from Japan! I cannot believe I’m still awake right now because I am still on Japan time, which means it’s about noon on Thursday! I’ve been traveling by planes, trains, and automobiles since yesterday at 10am, and am desperately trying to stay awake until a decent hour to get back to CA time! In the meantime, I have been missing froyo like crazy!
I have the biggest sweet tooth. No, actually I think that my mom wins for biggest sweet tooth! We loveee our sweet treats! Yogurt (yogi as I say) and ice cream are two of my favorite desserts, but even the fat-free and lactose-free, versions can be loaded with added sugars.
Now, my favorite nighttime treat is the potassium rich, Banana Nicecream!
One ingredient. One perfect dessert.
1 frozen banana – yup, that’s it!
Peel, chop, and freeze banana. After banana is frozen, throw it in a food processor and blend until smooth and fluffy. Enjoy with a sprinkle of cinnamon on top if desired!
Note: I always make sure that I have frozen bananas on hand for when an ice cream craving strikes!
There is an awesome ice cream maker called Yonanas that turns frozen bananas into a perfectly creamy soft serve! Any Yonanas fans out there?! Definitely worth the investment if you are a fan of Banana Nicecream! I need one pronto!
I cannot wait to share some recipes that I learned during a cooking class while I was in Japan! So manny goodies for you guys!
It’s Toast Tuesday!
Creamy almond butter and fresh berries contribute to this tasty little treat that is reminiscent of a PB&J, only this is much better!
I’m allergic to blackberries (I usually use bing cherries), but I shot a picture of this slice when I made it for a friend! She said it was blog worthy!
Almond Butter & Cinnamon Blackberry Toast
1 slice Julian 12-grain bread
1 Tbsp unsalted almond butter
1 cup blackberries
cinnamon to taste
Toast the bread, and spread with almond butter. Sprinkle with cinnamon and top with fresh blackberries.
I love kale! I love how unlike other lettuces, it holds up in the fridge for a couple of days, even with dressing. In fact, it tastes even better with “age” when marinated overnight! I love the slight bitter flavor and firm, embossed texture. If those reasons didn’t make me love it enough, it’s also high in calcium, protein, vitamin K!
This kale salad consists of only a few ingredients and is rich in vitamins, healthy fats, and antioxidants derived from sesame seeds.
Want to wear a bikini? Eat some tahini!
Sesame Garlic Kale
6 cups chopped curly kale
2 Tbsp sesame seeds
2 Tbsp tahini
2 Tbsp orange juice
2 Tbsp water
1 clove garlic
Wash and dry kale. Remove stems and tear into bite-sized pieces.
In a blender (I used my Magic Bullet), combine tahini, orange juice, water and garlic. Blend until smooth creamy dressing is formed. Toss kale with sesame seeds and dressing, coating the kale evenly.
If you were a fan of my original Cinnamon Apple Pie Quinoa Parfait, then you will love this variation as well. This protein packed treat is ultra convenient and easy to make, store, grab, and eat!
Quinoa, Grape, & Sunflower Seed Parfait
1 cup frozen green seedless grapes
6oz or a single serve cup of plain nonfat Greek yogurt
1/2 cup cooked chilled quinoa
2 Tbsp sunflower seeds
cinnamon or pumpkin pie spice to taste
Cook quinoa and refrigerate beforehand. Cut frozen grapes into halves. In a glass jar, layer half of the yogurt along the bottom, followed by half of the quinoa, sunflower seeds, and frozen grapes. Sprinkle grapes with cinnamon or pumpkin pie spice. Repeat layers to create a parfait and store in the refrigerator or eat right away.
Note: If you don’t like the tartness of Greek yogurt, you can mix a 1/2 tsp of pure vanilla extract and natural sweetener such as stevia to give more flavor.
The Rabbit Food Pyramid Breakdown
Whole Grain: quinoa
Protein: Greek yogurt
Plant Based Fat: sunflower seeds
Chickpeas can make a great low-fat, high-fiber snack, and there is more to them than just hummus! If you love the texture and crunchiness of corn nuts, then you will love snacking on this healthy alternative of roasted chickpeas.
Chili Lime Roasted Chickpeas
Makes about 6, ¼ cup servings
15oz can chickpeas
3 tsp chili powder
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp ground cumin
½ tsp ground sea salt
Preheat oven to 400 degrees. Spread chickpeas out on a foil covered baking sheet. Bake for 45-50 minutes, stirring and flipping every 15 minutes or so. While chickpeas are roasting, combine oil, chili powder, lime juice, sea salt, and cumin in a bowl and whisk together. When chickpeas are near the end of their cooking time and have become golden and crunchy, remove them from the oven and let them cool for one minute. Pour chickpeas into the oil/seasoning mixture and stir to ensure they are evenly coated. Place the chickpeas back onto the foil covered baking sheet. Bake for a couple more minutes until the mixture has dried onto the chickpeas.
Note: cooking time varies, so pay close attention to their color, and sample for crunchiness.