Banana Frozen Treat with Magic Shell
3 frozen bananas
1 to 2 tablespoons almond milk (if necessary)
2 tablespoons dark chocolate chips (I recommend Lily’s)
1 teaspoon coconut oil
Pinch of flaked sea salt, optional
Add bananas to a food processor or high-powered blender and process until smooth and creamy, four to five minutes in a food processor or two to three minutes in a high-powered blender. You may need to turn off the motor and stir the mixture a couple of times while processing. If at any point the mixture isn’t coming together, add a little almond milk (this usually isn’t necessary).
For soft-serve consistency, immediately spoon the mixture into two bowls and serve. For a scoop-able ice cream texture, transfer the frozen treat to a freezer-safe dish and freeze for two hours.
Melt your chocolate chips and coconut oil in the microwave for thirty seconds. Stir and continue in 15-second intervals until melted.
Drizzle the magic shell on top of the banana frozen dessert. It will harden quickly, but if you’re fast enough, you can get a sprinkle of sea salt to stick to the top. Serves 2.
Peachy Overnight Oats
½ cup old-fashioned rolled oats|
¾ cup almond milk
1 to 2 teaspoons maple syrup, honey, or preferred sweetener
1 teaspoon chia seeds
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground ginger
2 tablespoons chopped peaches, plus more for topping
Combine oats, milk, sweetener, chia seeds, vanilla, cinnamon, ginger, and peaches in a half-pint mason jar, and stir. Cover and place in the fridge overnight (or for at least an hour). Remove the lid from the jar and top with extra chopped peaches. Enjoy straight from the jar or pour into a bowl. Serves 1.
Strawberry Banana Smoothie
1 banana, peeled and frozen
3 fresh or frozen strawberries
⅓ cup almond milk
¼ cup plain Greek yogurt
1 teaspoon honey, optional
Add all ingredients to a high-powered blender and blend until smooth and creamy. You can make it without the honey, taste, and then add it if you’d like the smoothie to be a little sweeter. Enjoy immediately. Serves 1.
Ranch Pasta Salad
8 ounces rotini pasta (If you’re eating gluten-free, I recommend Banza brand)
1 cup diced cucumber
1 cup bite-size broccoli florets
½ small red bell pepper, diced
½ cup diced sweet Vidalia onion
Creamy Ranch Dressing
½ cup plain Greek yogurt
½ cup mayonnaise (I used avocado oil mayo)
½ cup minced fresh dill
¼ cup minced fresh chives
2 tablespoons white vinegar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon freshly cracked black pepper
⅛ teaspoon sea salt
Cook pasta according to package instructions. Drain and rinse with cold water to stop the cooking process, and cool. In a medium bowl, whisk together the dressing ingredients. Refrigerate until ready to use.
In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion. Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if desired. Serve right away or refrigerate in a covered container for a few hours until ready to serve. Serves 4.
Photography: Brittany Mullins