Tag: dessert

Strawberry Banana Protein Ice Cream with Toasted Coconut

strawberry banana ice cream with coconut

What would summer be without an ice cream recipe? And since this is Fresh and Fit, it has to be a healthy yummy frozen dream. Something with fresh fruit, toasty goodness and a light creaminess. That is what you will find in this strawberry banana protein ice cream with toasted coconut. That’s right, protein! You will be adding a scoop of your favorite vanilla protein powder to this recipe. The end result is a light and frosty not heavy ice cream, or icy cream if you will, that you can eat in a cone or right out of a bowl. It satisfies the sweet and creamy craving with a little toasty crunch from the coconut. You aren’t regretting eating ice cream and you are satisfied; a win win if you ask me!

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Strawberry Banana Protein Ice Cream with Toasted Coconut

Yield: 4-6 servings

Strawberry Banana Protein Ice Cream with Toasted Coconut

Ingredients

  • 5 ripe frozen strawberries (freeze strawberries 2 hours or overnight)
  • 1/2 a ripe frozen banana (freeze 2 hours or overnight)
  • 2 c unsweetened almond milk
  • 1 scoop vanilla protein powder
  • 4 tbsp unsweetened coconut flakes

Instructions

  1. In a blender, combine all ingredients. Blend until smooth.
  2. Pour into small glass tupperware. Cover and freeze for 1 hour.
  3. Remove from freezer and stir, scraping sides. Return to freezer for 3 more hours.
  4. Heat a small pan over medium heat. Add coconut flakes and toast for 3-5 minutes, until just lightly golden brown.
  5. Once frozen, use an ice cream scoop to scoop out ice cream. Top with toasted coconut.
http://freshandfit.org/strawberry-banana-protein-ice-cream-with-toasted-coconut/

Strawberry Banana Protein Ice Cream

Summer Plum Galette with Almond Oat Crust

Summer Plum Galette Recipe

One of the most visually appealing recipes to me is the Galette. It is like a rustic pie that can be savory or sweet, with the filling gently nestled between the crust. I wanted to make one that wouldn’t completely destroy our summer fitness plans; so I created a crust using fresh oats and flaxseeds with lots of fiber and healthy fat. There is still a lot of butter in this delicate crust, so be sure to use a good grass-fed one like Kerry Gold. The filling is sweet and tart plums, a readily available rich and deep colored stone fruit during the summertime. Once slightly cooled, the galette is dusted with a little powdered sugar, just gorgeous.  Easier than pie!

Summer Plum Galette

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Summer Plum Galette with Almond Oat Crust

Yield: 8 slices

Summer Plum Galette with Almond Oat Crust

Ingredients

  • For Crust
  • 2 c rolled oats
  • 1 tbsp ground flaxseed
  • 1 stick cold grass-fed butter, cut into small slices.
  • 1 tbsp ice cold water
  • 2 tbsp brown sugar
  • 1/4 tsp sea salt
  • 1 tsp almond extract
  • 1 tbsp all purpose flour for rolling out dough.
  • For Filling:
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 4 plums thinly sliced
  • 2 tbsp powdered sugar for dusting

Instructions

  1. Begin by pulsing oats in a food processor until fine (if using whole oats). If using whole flaxseeds, pulse those with the oats now.
  2. In a medium bowl, whisk together the oat flour, flaxseed, salt and 2 tbsp brown sugar.
  3. Using your hands or a pastry cutter, break up butter into dried ingredients until clumpy
  4. Add 1/4 c ice water (cubes removed) and shape dough into a ball.
  5. Press dough down into a think circle. Wrap in plastic or baggy. Refrigerate one hour.
  6. While dough chills, melt butter for filling in microwave 30 seconds. Combine with brown sugar.
  7. Thinly slice plums into half moon shapes. Combine plums with melted butter, and brown sugar. Stir.
  8. Preheat oven to 400. Once dough chills, roll it out using a rolling pin on a piece of floured parchment paper into a 12 inch circle.
  9. Fold up edges lightly, sort of like you would for pizza, this makes it easier to fold later. Transfer to a baking sheet on parchment paper.
  10. Assemble plum mixture in the center and fold up edges around the filling. Leave any excess butter in the bowl or crust may get soggy.
  11. Bake 35-40 minutes. Allow to cool at least 10 minutes. Lightly dust with powdered sugar.
http://freshandfit.org/summer-plum-galette-with-almond-oat-crust/

Berry Scones with Coconut Honey Glaze

berry scones

Spring is a time when most of us are trying to be health minded and choose lighter fare. But we still want to indulge without feeling light we’ve abandoned our healthy way of eating. Well, these ‘Berry Scones with Coconut Honey Glaze’are low in sugar but full of fresh flavor and coco-nutty aroma. I have omitted the dairy for those who are avoiding it and instead used unsweetened almond milk. I also cut the fat using 1/2 ripe banana and 1/2 coconut oil, which adds a nice touch of natural sweetness. You can use your favorite vanilla protein powder for a boost of protein, taking this recipe from a dessert to a pre or post workout snack.

*Note* These are a very light, moist, fall-apart scone, NOT dense and solid like one might expect from the scone. If you find that they are too moist of a scone for you, omit the coconut oil and just stick with the mashed banana for moisture or vice versa.

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Berry Scones with Coconut Honey Glaze

Ingredients

  • For scones
  • 2 c oat flour, finely pulsed oats
  • 1 scoop vanilla protein powder
  • 1 tsp baking soda
  • 1/4 c coconut oil, soft
  • 1 c unsweetened almond milk, microwaved for 30 seconds.
  • 1 tsp vanilla extract
  • 1 ripe banana mashed
  • 1/2 tsp sea salt
  • 1/2 c blueberries
  • 1/3 c dried cranberries
  • For glaze
  • 2 tbsp honey
  • 1 tbsp coconut oil, melted in microwave 15 seconds.

Instructions

  1. Preheat oven to 350. Cover an 8 in round pie pan in aluminum foil and spray with non-stick spray. Scones will be easier to lift out.
  2. In a food processor or blending gadget, pulse oats until fine.
  3. Combine oat flour, protein powder, baking soda and sea salt in a large bowl.
  4. In a separate bowl mix together mashed banana, coconut oil, vanilla extract, and almond milk (almond milk is microwaved so it doesn't solidify coconut oil)
  5. Stir wet ingredients into dry. Stir in cranberries and blueberries.
  6. Pour batter into pan. Smooth with back of spoon or spatula. Bake for 30 minutes.
  7. Whisk together coconut oil and honey for glaze.
  8. After scones bake 30 minutes, carefully removed from oven.
  9. Drizzle scones with honey coconut glaze and return to oven for 5 minutes.
  10. Allow to cool at least 15 minutes before lifting from pan and peeling off aluminum foil.
  11. Slice scones into triangles.
http://freshandfit.org/berry-scones-coconut-honey-glaze/

Berry Scones Recipe

Triple Chip Cookies

triple chip cookies

Happy Monday!

Today I am going to share this decadent recipe for triple chip cookies I came up with using our farm fresh eggs. We started getting fresh eggs from a local farm a few weeks back. It is pretty surprising to see the difference between the local eggs and the ones we usually buy from the natural food store. The natural food store eggs are triple the price and have a thinner shell with a yellow yolk. They are pasture raised and organic, but compared to the farm fresh eggs with a thick shell and almost orange yolk, it makes me wonder if they were really all that great to began with. The farm eggs are only $3.00 for a dozen! It is a win win if you ask me.

Although this cookie recipe is not high in the health department, I do always try to use the best ingredients I can get my hands on. This is the “balance” part of a healthy lifestyle. If you told me in order to be healthy I would have to give up my sweets, well I wouldn’t be so happy, and that wouldn’t be healthy. So use great ingredients and support local. You just might end up saving in the long run.

Now onto the cookies. They are made up of chocolate, peanut butter and white chocolate chips. They came out nice and crispy on the outside with a chewy center. Great for dunking!

1/2 c grass-fed butter, softened
1 c organic brown sugar
1/2 c organic peanut butter, room temperature (I used chunky)
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1.5 c organic all-purpose flour
1/3 c chocolate chips (I use dark, 60% cacao)
1/3 c white chocolate chips
1/3 c peanut butter chips

Yields 24 small- medium sized cookies.

Preheat oven to 350 and line two baking sheets with parchment paper.

Using a hand held mixer, cream together sugar and butter, about 30 seconds.

Add egg, peanut butter and vanilla. Mix an additional 30 seconds.

In a separate bowl, combine flour, baking soda, and sea salt. Slowly mix dry ingredients into wet.

Stir in chips. Form into balls and place on cookie sheet 2-3 inches apart.

Bake 11-13 minutes. Allow to cool 10 minutes on cookie sheet before removing.

triple chip cookies

* I left my first batch in for 11 minutes for a softer cookie and the second batch in for 13 minutes for a more golden crunchy cookie.

* I did not allow the batter to cool before forming into balls and I did not find that they spread too much.

triple chip cookies