Make Your Own Healthy Ice Cream

Choco PB Banana Ice Cream 1

I haven’t posted a recipe in a while, but I had to share this one because I LOVE Ice Cream. I know most diets out there don’t allow you to have ice cream on a regular basis, mostly because it is high in fat and sugar. Fear not, because I have found the recipe to help your ice cream craving. Although you may not believe me, this ice cream actually tastes really good, and just like any ice cream sundae, you can add whatever ingredients and toppings you want to make it your own.

Healthy Chocolate Ice Cream
INGREDIENTS:
Makes 1-2 servings
2 Chopped Frozen bananas
1/4 cup of milk (skim, almond, or soy)
1 scoop of Chocolate Protein

(Optional Ingredients:)
1 tsp. of Natural Peanut Butter
Banana Chips

Choco PB Banana Ice Cream 2

DIRECTIONS:
1. Peel, cut, and freeze 2 bananas in a zip lock bag.
2. Once the bananas are frozen (at least a few hours), place the bananas in a food processor or blender.
3. Add a splash of milk. DO NOT add all of the milk at once.
4. Blend the bananas and milk, slowly adding the rest of the milk in as you continue to blend and obtain the desired consistency.
5. Add and blend 1 scoop of Chocolate Protein Powder. Mix well.
6. Scoop Ice cream out into a bowl and add any extra ingredients. I added a peanut butter drizzle and banana chips on top.
7. ENJOY!!!

TIPS:
1. Chopping the bananas into smaller pieces makes the blending process a lot easier. Blending a whole frozen banana can be much more of a hassle.
2. It is important to add the milk in slowly. If you put it all in at once, you can easily make a mess… Trust me.
3. The 1/4 cup of milk measure measurement is an estimate, but usually I just eyeball it. Sometimes I use more and sometimes I use less. The less milk you add, the thinker the ice cream will be.
4. You may have to use a spoon to mix the ingredients around in between blending. Because the ice cream is thick, it can stick to the side of the food processor/blender. Just push the mixture back down toward the blade while the machine is off and then blend again.
3. If you make too much, put the rest in the freezer, and enjoy it at a different time. If you save any in the freezer, however, you may need to let the ice cream thaw for a little before you get the right consistency back.
4. This recipe can be altered to make many different flavors and varieties of ice cream. Try adding different toppings like cashews or coconuts flakes, or even try adding frozen fruit into the mix or changing up the flavor protein powder that you use. BE CREATIVE!!!

Do you like this recipe? Do you have any creative ingredients you add to make your own unique Ice Cream concoction? Contact me at corestrengthalec@gmail.com with questions, comments, and ideas for new topics.

Advertisements

Coconut Turkey Bacon

It may sound weird to some of you, but I promise that it is delicious. If you like Coconut and you like Turkey Bacon, then you will LOVE this recipe. I will admit right now, it is not the healthiest snack you can have, but can make for a nice treat once when you are really craving something both sweet and savory.

Coconut Turkey Bacon

Ingredients:
8 Turkey Bacon Strips
3 oz. of Shredded Coconut
2 tbsp. of Coconut Oil
1 egg

Directions:
1. Crack 1 egg in a bowl and stir with a whisk or fork.
2. Place the shredded coconut on a large plate and spread it out evenly.
3. Oil a frying pan using 2 tbsp. of coconut oil and put the frying pan on the stove top at low-medium heat.
4. Coat one strip of turkey bacon at a time with the egg that was mixed in the bowl. This can easily be done by dipping the entire turkey bacon strip in the bowl.
5. Place the coated turkey bacon strip on the plate with the shredded coconut. Coat the strip on both sides with shredded coconut.
6. Place the turkey bacon strip on the frying pan and let it sit for about 1 minute. After one minute, flip the turkey bacon strip and cook for an additional minute. The reason we do not fry the bacon for too long is because the coconut will easily blacken if cooked too long. We want the coconut to be golden brown.
7. Remove the strip from the frying pan and place it on a plate that is covered by a paper towel.
8. Continue the process from step 4-7 for the other 7 pieces of turkey bacon. Once you have finished cooking all of the pieces, you should have 8 coconut coated, turkey bacon strips on one plate.
9. Place a paper towel over the turkey bacon and put the plate in the microwave. Cook on high for 2-3 minutes or until the turkey bacon has a consistency you like.
10. Let the plate cool and ENJOY!

Do you like this recipe? Do you have any recipes you would like to share? Email me at corestrengthalec@gmail.com with any questions, comments, or ideas for new topics.

Cranberry Turkey Meatballs

Let me be the first to say that I am not a great cook. I have a really bad habit of over cooking food, I don’t usually know what spices go well in what recipes, and I tend to ‘eyeball’ measurements incorrectly. With this said, my turkey meatball recipe is really easy and it makes a pretty tasty and healthy meal. This recipe makes 12-15 meatballs.

Cranberry Turkey Meatballs 1

Cranberry Turkey Meatballs 2

Cranberry Meatballs:
Prep: 10 minutes
Cooking Time: 20 minutes

Ingredients:
1 lb of extra lean ground turkey
1/2 cup of rolled oats
1 egg
1 egg white
1/3 cup Dried Cranberries
Pinch of Salt

(Optional Ingredients)
4 TBSP of Parmesan Cheese
Shaved Carrots
Dash of Rosemary

Directions:
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a large pan with olive oil or cooking spray, and place it in the oven while preheating.
2. Quickly dice the dried cranberries on a cutting board.
3. In a large bowl, mix together the ground turkey, oats, egg, egg white, cranberries, and any other optional ingredients.
4. Using your hands, or an ice cream scoop if possible, form the meat into golf ball sized meatballs (about 1-1.5 inches in diameter). Place the meatballs about 1 inch apart on the pan.
5. Bake for 12-15 minutes in the preheated oven, then turn them over, and continue baking for 5-8 more minutes. The meatballs should look light brown on the outside. Cut into one meatball to make sure they have been cooked entirely through.
6. Let the meatballs cool and serve with vegetables, pasta, or any way you would like it.

Tip:
– I like to double the batch and save the meatballs for my meals for the week. The cranberries make the meatballs a little sweet, so when I reheat them, I like to rub a tiny bit of coconut oil on the outsides of the meatballs and heat them up in the microwave or oven. I usually have about 5-6 meatballs with a side of vegetables (asparagus or green beans with a little coconut oil are my favorites to have with these meatballs).

Let me know if you like this recipe. Do you have any healthy recipes you would like to share? Contact me at corestrengthalec@gmail.com with questions, comments, and ideas for future topics.