Pineapple Strawberry Sorbet

This recipe has been a to me delight on a hot day. Refreshing and easy to make, this sugar free frozen treat is awesome in the summer. What could possibly be easier than tossing frozen fruit and a few other ingredients into the food processor? Let's jump right into this frozen treat!

Pineapple Strawberry Sorbet

1 cup Pineapple chunks, frozen
1 cup Strawberries, frozen
1/2 cup Plain Greek yogurt
1 Tbsp Honey

1. Toss all those goodies in the food processor and blend on high, about 5 minutes, until all is blended smooth. You may need to scrape the sides down once or twice but just give it time and it will blend together nicely. You can enjoy all of this now or save some in Popsicle molds or just in Tupperware in the freezer for later.

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Plantain Chips

So this recipe is VERY easy and a great alternative to potato chips. Plantains look like giant bananas and are originated from Southeast Asia but can commonly be found in Central American and Latin cooking. They are similar to a banana but are less sweet and contain a starchy component. Plantains should not be consumed raw, unlike bananas and can be steamed, baked, fried, boiled or grilled. They are ripe when the skin is all yellow and starting to turn brown in spots. 

Plantain Chips

2 Plantains
3 T Olive Oil
Cayenne pepper (optional)
Salt & Pepper to taste
1/2 of a Lime

1. Preheat oven to 425 degrees. 

2. Peel the plantain and slice into pieces a little thicker than a quarter. 

3. Toss the slices in olive oil, salt, pepper and cayenne if you wish for them to be a bit spicy.

4. Line the plantains on a greased cookie sheet. ( I coat mine in coconut oil )

5. Bake for 10-14 minutes, watch them closely because if you sliced them thinner they will cook faster. 

6. I found it unnecessary to flip my plantains half way through baking because they crisped up nice. 

7. Transfer to a bowl after they have cooled. Squeeze the lime over the plantain chips and toss with more salt if you wish. I use Pink Himalayan salt. 



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Meghann's Guacamole

Alrighty guys, I know I've been making fresh guac about... 3 times a week lately (gosh it is really that often!?). I am just SO excited that my mom finally likes it too so now my whole family has a summertime snack that we can all enjoy. The BEST part is that it only takes maybe 5 minutes to make! I love quick, easy and delicious recipes! 



Fun avocado facts:

• There are 10 grams of fiber in one medium-sized avocado.

• Avocados are one of the only fruits that contain heart-healthy monounsaturated fat (the good-for-you fat) that helps boost good (HDL) cholesterol and lowers bad (LDL) cholesterol.

• An avocado serving size is 50 calories, which works out to be 3 thin slices or 2 tablespoons mashed. There are fewer calories than the same amount of butter, mayonnaise, sour cream, peanut butter, almond butter, olive oil, and coconut oil — PLUS avocado has over 20 vitamins and minerals to upgrade your natural diet! Use avocado as a substitute today!

• They're gluten free, dairy free, vegan, vegetarian and cholesterol-free.

• Avocados are ripe when they feel heavy for their size, yield to light pressure and are dark in color. But don't squeeze these delicate babies too hard. Not ripe? Put in a brown paper bag for 2-4 days, or you can speed up this process by putting a banana or apple in the bag.

• Supercado is what we should call avocados, because they're one of the most inexpensive anti-aging tools for your skin! Don't let its rough outer covering fool you — the inner smoothness and creaminess are what we need for youthful skin. With all of the nutrients, healthy fat and vitamins, an avocado tree could be the next fountain (tree) of youth!

So now that avocados are now your new favorite food, lets get started!

This is exactly what I do when I make my guacamole... Keep in mind that every time I make this I do not measure anything because 1. Sometimes I get lazy 2. Each jalapeno has different strengths of flavor 3. All avocados are different sizes (even the pits are bigger or smaller)

So these measurements are loosely adapted  

Meghann's Guacamole

3 Ripe avocados

1 Jalapeno pepper

The juice of 1/2 of a fresh lime (put the other half in your water! It's refreshing!)

Red onion, usually I use like 1/4 cup? 

Himalayan Salt, crushed

Pepper

1. Dice up the onion and jalapeno really small. ***DO NOT TOUCH YOUR FACE OR EYES*** (Even hours after I cut jalapenos I end up touching my eye and have to deal with the pain of that)

2. Cut the avocados in half and pull out the pit. Scoop out the flesh with a spoon and place in bowl with the onion and jalapenos. 

3. Squeeze 1/2 of a lime over the avocados, add some salt and pepper.

4. Mash that sh*t up til it looks how you want it. Some people like chunks but I prefer it rather smooth or blended. Sometimes people like to add diced tomatoes, diced red peppers, or cilantro but that's not my jam. Taste it to make sure its good, if its got too much lime juice or jalapeno, you'll have to add another avocado. 

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Flour-less Banana Bread

So if you've been reading my other posts you have noticed that I LOVE baking with oats. Why? Because not only are they inexpensive but they make a great flour substitute as well as adding delicious fiber into your baked goods. In my  Healthy Oat Pancakes recipe, I explained the difference between rolled and steel cut oats. For this recipe I recommend using rolled oats. You can buy them from the huge bins at the grocery store by weight much cheaper than buying pre-packaged brands but they are essentially the exact same. We are going to do something fun with our oats in this recipe-- we are going to put them in the blender to make oat flour! So lets get started!



Flour-less Banana Bread

3 cups Rolled Oats (after blending it should be 2 cups oat flour)
1 1/2 tsp Baking powder
1/2 tsp Baking Soda
1/4 tsp Salt
3 Bananas, very ripe
1 tbsp Coconut Oil
1/3 cup Honey
1/3 cup Maple syrup
1 tsp Vanilla
1 cup Chopped nuts (I used walnuts)
3 tbsp Rolled Oats (for on top)
1/2 tsp Cinnamon (optional, I did not add to mine)

1. Preheat your oven to 350 degrees and get your loaf pan ready. You can either use cooking oil to coat the pan or line it with parchment paper. 

2. In a blender or food processor, put in the 3 cups of rolled oats and blend on high for 1-2 minutes. You might need to stop it and stir it a little to mix in the oats until they are all blended and it looks like flour. 


3. In a large bowl mix together the oat flour, baking powder, baking soda, salt, and optional cinnamon. 

4. Now in the blender you want to puree your bananas, money, maple syrup, and vanilla. Blend this for a minute or so until it is smooth. 

5. Pour the banana puree mixture into your dry ingredients and stir until just combined. Add your choice of nuts (chocolate chips also work if you want to make it sweeter) and stir in. 

6. Scoop your batter into your prepared pan and smooth the top a little. Add the additional rolled oats on top that we not blended into flour. 

7. Place bread in oven for 35-40 minutes until the top is golden brown. 

8. Let cool in pan for 5 minutes and then remove from pan and let cool for the remaining time on the cooking rack. (I skipped this step and cut right into it to taste it.) 

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Healthy Oat Pancakes

So there has been questions while shopping for oats. Steel Cut or Rolled? What are the differences? I had no idea at first either, I thought one took longer to cook and the other was under a minute. Are the health benefits the same? Lets find out! 

Steel Cut oats are whole oats that are just coarsely chopped. Rolled oats only take a minute to cook but that is because they are processed much more than steel cut oats. Rolled oats are steamed, rolled, steamed again, and toasted. Steel cut oats are a bit lower in calories but when it comes to protein, carbs, fiber, fat, calcium and iron the two oats are equal. Rolled oats do tend to be higher in sugar but steel cut oats sit lower in the glycemic index. So in many opinions the 'healthier' way to go is with steel cut oats just because they are less processed.  

In this recipe feel free to use rolled oats instead of steel cut, I am choosing to use steel cut because they are less processed and I LOVE foods that are closest to their natural state. 


Healthy Oat Pancakes

2 Eggs
1 Banana
1/2 cup Steel cut oats
1/4 cup Unsweetened apple sauce
1 tsp Vanilla
1/2 tsp cinnamon

1. Okay guys, this one is EASY. Put all the ingredients in the blender and puree.


2. Over medium heat grease your pan (I use coconut oil) then pour some batter on the pan. Wait for bubbles to appear just like you would be cooking 'regular' pancakes.

3. Flip pancake and cook until done, probably about only 2 minutes per side. 

4. This recipe makes 4 pancakes, perfect for a quick breakfast for yourself or the kids. Serve with all natural maple syrup, fresh fruit, peanut butter or whatever you like with your pancakes.

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Garden Fresh Pesto

Gardening season means I planted my basil plants and I get to make lots of fresh pesto all summer long!! 

Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. The dried herb also loses most of its flavor, and what little flavor remains tastes very different, with a weak coumarin flavor, like hay.

Basil is one of the main ingredients in pesto—a green Italian oil-and-herb sauce. Pesto can be used in MANY different ways. Great in pastas, eggs, sandwich spreads, pizza sauces, basically you should put this sh*t on everything because its a delicious way to eat fresh herbs. 

I won't go too in depth because I know you are all just here for the recipe. So for this one you'll just need a food processor, you can do it in the blender if you want but I'm not too sure that will chop everything up as nicely as a food processor. Also, most recipes for pesto include pine nuts, I do not use pine nuts because they are usually more expensive, they spoil and turn rancid much quicker than most nuts and many people have allergies to pine nuts. If you would like to make this recipe vegan feel free to leave out the Parmesan but just know that you are leaving out some awesome flavor if you do that. 

Garden Fresh Pesto

1/2 cup Cashews (soaked in water for 1-4 hours)
2 Scallions, green parts only
1 Tbs Garlic
2 cups Basil leaves
3 Tbs Olive oil
Juice of 1/2 Lemon
4 Tbs Parmesan, grated
Salt & Pepper to taste

1. Make sure the cashews have been soaking in water for at least 1 hour. Drain them and put them in the food processor.

2. Put all of the remaining ingredients in the food processor.

3. Blend it all up until it gets a nice pasty consistency with no large chunks of cashews or basil leaves (if you want it thinner just add more oil).

4. Use right away with basically any meal or store in a tight sealing jar. If you are storing in a jar make sure there is a layer of olive oil on top so the pesto doesn't spoil or turn brown. 

Easy right? This recipe yields about 12 oz.



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