What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
It is a good morning you guys! I’ve spent that last few days sleeping in, hiking, swimming, and spending lots of quality time in the car with my family. This trip has been so much fun and very grounding (both mentally and physically- I’ve spent lots of time lying on the ground. On the beach, in the mountains, by the pool- you name it, I’m napping on it.) But the point is, I’m feeling all the nature-y springtime vibes, and this Simple Springtime Salad totally embodies that feeling.
It is so fresh and hydrating, I swear I’m craving it right now. And it’s breakfast time. Like I’m craving a salad for breakfast? What? But this Simple Springtime salad is absolutely delicious and it makes sense to crave it any time of day. I can’t get enough of the sweet, juicy berries, and once you add the creamy avocado, it just gets even better. And then once you add that zingy, tangy tahini dressing? OMG. Just so beyond.
So make it, devour it, fall in love. And share with me on Instagram!
As I write this, I am flying above the snowy mountaintops of California en route to Red Rock Canyon, Nevada. Leaving for the airport at 7:30 am is never ideal, but I came prepared with podcasts (currently loving Let it Out with Katie Dalebout), coffee, and best of all, Blackberry Tahini bread!! Aka the most scrumptious breakfast morsel ever to grace my Tupperware.
Though I was hesitant about going on vacation to Red Rock Canyon- which is right outside of Vegas- I don’t think any trip that starts out with a breakfast this good could possibly be anything but awesome.
Even though I’m not so crazy about the Vegas thing- personally I don’t love big crowds, loud noise, and partying- I’ve heard that Red Rock is really beautiful. So hopefully I’m looking forwards to a few days of hiking, doing yoga, relaxing in the sun, and eating delicious food. I hope you follow along with my travels on Instagram!
Blackberry Tahini Bread is an amazing breakfast or snack- hearty and filling, but at the same time light and full of delicate flavor. I hope you love this recipe as much as I do!
First day of spring break!! I got back from Seattle last night and it feels so good to be home. I had a great time on the trip, but there’s really nothing better than sleeping in my own bed. And enjoying Irish Breakfast Banana Bread Oatmeal for breakfast.
This oatmeal was inspired by my spring break last year, when I traveled to New York with my dad for a couple days. He was there on business, and one of my best friends happened to be in NYC at the same time so she and I explored the city together.
We visited the theater where Hamilton was playing (right by my hotel!), walked through Central Park, and stopped for a snack at Bibble and Sip cafe.
The cafe was adorable and the menu was SO creative. I ordered the lavender latte and the Earl Grey banana bread. Both were delicious, and I wish I could go back this year.
But since I can’t get to New York, I’m bringing Bibble and Sip to me (and you) with this Irish Breakfast Banana Bread Oatmeal. I’m sure it would be delicious with Earl Grey too, but I just happened to have Irish Breakfast on hand.
This oatmeal is the perfect way to add tons of flavor and fun to your morning routine in under five minutes and using only four ingredients.
So what are you waiting for? Get to the kitchen! And if you make this oatmeal, be sure to comment and/or share with me on Instagram.
Recently, I’ve been thinking a lot about health beyond food. I’ve found that each person’s nutritional needs are so specific that it can be hard to navigate all the advice out there. Personally, I love reading blogs, but all the different advice on nutrition and movement and health can get a little overwhelming. So today I’m just bringing you a chocolate chai latte and some of my favorite articles/ blog posts on wellness BEYOND food. Enjoy!
1 cup milk (I used dairy milk but you can use whatever you like)
½ tbsp cacao powder
¼ tsp cinnamon
¼ tsp turmeric
¼ tsp vanilla
½ tsp maple syrup (optional)
1 cup freshly brewed coffee
In a saucepan, bring milk to a gentle simmer.
Add spices, vanilla, and maple syrup (if using).
Leave saucepan over low heat for 5 minutes, stirring occasionally.
Remove saucepan from heat, and strain milk mixture into a mug.
Add coffee and enjoy!
Wellness from the Web:
Thoughts on learning to move intuitively from The Balanced Blonde. This totally resonated with me because there are times in my life when I absolutely LOVE exercise and there are also times when I’m really not feeling it, so listening to my body and trusting myself is really important to me.
I put a lot of emphasis on eating foods that satisfy my, and I love this piece on the difference between satisfaction and fullness from the Imma Eat That blog.
In my mind, pursuing health means ADDING new practices and habits to your life instead of trying to eliminate old ones. So this article from Mind Body Green about practicing Lent by committing to developing a yoga practice really inspired me.
As soon as the weather begins to get warmer, I crave smoothies like no other. There’s just something about a cold, creamy smoothie on a hot day that makes me feel absolutely incredible. It also takes me back to when I was a little kid and would get Jamba Juice as a special treat after preschool on really hot days. But then my local Jamba Juice closed, and smoothies suddenly became $9, and I had to start relying on myself to create crave-able concoctions, such as this Hydrating Strawberry Smoothie I’m sharing today.
Usually, I like packing my smoothies up with protein and fats alongside the fruits and veggies to give them a little more staying power. You can see some examples of that here and here, but for this one I was really just craving something 100% fresh and hydrating. It’s a little more like a juice, and therefore I’ve found that it’s definitely not a meal all by itself. (Yikes, that makes me think of juice cleanses. SO not my style).
However, this smoothie is so perfect and refreshing as a light snack, or alongside some eggs and toast for breakfast.
The creaminess of the banana, sweetness of the strawberry, and crispness of the bell pepper come together for an absolutely delicious blend.
If anyone needs me, I’ll be lounging outside sipping Hydrating Strawberry Smoothies until September.
Recently, I noticed a sesame latte on the menu of a cafe across the street from my school. Completely intrigued, I abandoned my classic order (a chai latte) to give the sesame latte a try.
I was a little suspicious, but I figured the nutty, toasty, creamy flavor of sesame seeds could be a good complement to the basic coffee + milk combo that I know and love.
Unfortunately, when I went to order I was told that the sesame latte wasn’t actually offered anymore. I was disappointed for a moment, but a chai latte was more than enough to console me. Still, the idea of a sesame latte lingered in my mind, and I eventually decided to try to create my own.
This cozy drink absolutely delivers on all the complex, warming flavors I had hoped a sesame latte would have, and I totally think all coffee shops should serve it.
If you try this recipe, be sure to comment or share with me on Instagram!
Recently I was hunting online for fun, healthy restaurant recommendations in San Francisco, and I was shocked that there weren’t actually very many resources. So I decided to make a San Francisco Wellness Guide to share all my favorite wellness spots in the city, from cafes to workouts.
This is my absolute favorite restaurant/cafe in SF, hands down. I just went for lunch today and, as always, it was bustling, cozy, and delicious beyond words. The first time I ate there I promised myself I would try something different every time I visit because everything on the menu sounds (and in my experience is) absolutely incredible.
Both the aesthetic and the food at Nourish are bright, relaxing, and inviting. I recently had brunch here with some of my BBFs (best blogging friends) and we sat outside in the sun for hours chatting and feasting on salads, toast, and smoothie bowls.
BiRite is a small grocery store with a big focus on local food, organic produce, and absolutely incredible sandwiches. The Vegan Hippy Sandwich is one of my all time favorite meals. Their ice cream is also delicious, and they always have a couple vegan options too.
This Latin American restaurant is a hidden gem in Laurel Village. I haven’t found dishes quite like theirs anywhere else in SF, and I routinely bring family and friends (who always come away raving about the food). I LOVE their salads, and you have to be sure to try the plantain chips.
This is another spot I can’t wait to visit. The entire menu is gluten free, and all the dishes look incredibly original. And it’s located in Hayes Valley, so the ambiance is bound to be amazing, plus you’ll have plenty of options for dessert after.
I am OBSESSED with BodyRok. I took classes there in December and fell completely in love. They have spin classes, reformer pilates, and some locations even offer yoga. The playlists are amazing, the instructors are friendly, and overall the classes are just so fun. I can’t wait until I have time to go back!
Another cookie recipe? Yes. But they satisfy a very different need than the Lemon Raspberry Cookies I shared last week. While those cookies are sweet, light, and buttery- a perfect dessert, these Banana Walnut Cookies are chewy and hearty- a good breakfast or snack.
I didn’t even realize these cookies have NO added sweetener until I went back to write up the recipe. I’d planned to add maple syrup, but I luckily I forgot because I found I love these cookies just the way they are.
They’re so much fun to eat, because the soft cookie sort of melts in your mouth, but then the little nuggets of walnut provide an amazing texture contrast.
These Banana Walnut Cookies would also be perfect for meal prep, as they are simple to make and keep well in the freezer. I layered the cookies with parchment paper in an airtight container and kept them in the freezer for about a week. Then, any time I wanted a cookie I unwrapped a couple, popped them in the toaster, and had a warm cookie in my hand in about 2 minutes.
If you make these Banana Walnut Cookies, be sure to comment and/or share with me on Instagram!
I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.
Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.
They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.
If you make these muffins, be sure to comment and/or share with me on Instagram!