Banana "Ice Cream" (Vegan, Gluten-free)

I'm not a huge banana fanatic, but do like a good slice of banana bread and love a good ole' frozen banana dipped in chocolate.

I had heard about the idea of pureeing frozen bananas to create "ice cream," but was skeptical.

I am no longer a skeptic.

Super easy and a sweet, guiltless treat, frozen banana "ice cream" is a refreshing summer alternative to frozen yogurt or ice cream.

Here's the easy way to make it!

Frozen Banana "Ice Cream" (Vegan, Gluten-free)

3-4 over-ripe bananas
optional:  1/4 teaspoon vanilla extract
toppings:  salty peanuts, chocolate syrup, sprinkles, etc.

Freeze the bananas overnight or for a few hours:

Prepare your food processor as you allow the bananas to thaw about 5-10 minutes:

Peel the bananas (snapping them in half will help) and place the chunks in the food processor, along with the vanilla, if desired:

Process for a minute, scrape the sides and continue to process until smooth:

Scoop into a bowl, and enjoy!:

Serves 2-3.

Life is sweet,
SPC

Lentil Salad with Balsamic Glaze (Gluten-Free, Vegan)

Lentils can be lovely, but if you don't cook and prepare them with the right ingredients, their inherent earthiness can overwhelm a dish.

This lovely lentil dish boasts lots of fresh, bright flavors to wonderfully balance the earthiness of the lentils.  As an added bonus, take the extra 5-10 minutes and simmer down some balsamic vinegar and create a homemade balsamic glaze.  This step transforms this dish from really good to off-the-charts good.

Don't love lentils?  Give 'em another try.  They're a rich source of fiber, protein and other great-for-your nutrients.

Lentil Salad with Balsamic Glaze

2 cups dry lentils, cooked according to instructions
1 pint grape tomatoes
1/2 cup roasted (or just fresh) red bell pepper, chopped
1/4 cup red onion, minced
1/4 cup rice wine or apple cider vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh basil, thinly sliced
1/2 cup balsamic vinegar

Cook the lentils according to the package instructions.  Drain and mix with the tomatoes, bell pepper and red onion.  Add the vinegar, olive oil, salt, pepper and basil and stir well:

Let cool in the refrigerator while you simmer the balsamic vinegar over medium-low heat, until it reduces to 1/4 cup (about half its original volume):

When ready to serve (the lentils taste best if allowed to marinate in their dressing for at least 1 hour), drizzle with a teaspoon or two of the balsamic glaze:

Serves 6-8 as a side, 4 for a light lunch.

Life is sweet!
SPC

Really Natural Mint Chocolate Chip Snow Cream

Here in Sweet Peaville we're experiencing our sixth, yes sixth, calamity day.  Not sure how I feel about the term "calamity" day since most of our days were far from a calamity; no huge snow or ice event, just cold, cold, cold.

But today our calamity is snow and ice that made a mess of our roads and driveways. With R and G home from school, I tried to employ their strength in clearing our driveway.  While they were helpful, the snow and ice that accumulated last night is so heavy that when I put my first shovel scoop throw the mass and tried to lift, it was too much.

This is the type of snow that causes weather forecasters to say on the television, "don't over exert yourself!" and "make sure you're up for shoveling."  It is heavy snow, seemingly having the weight per square inch of lead.  This is only a slight exaggeration.

Today also marks the beginning of the "Blizzard Bags" that many Ohio schools are using as a way to compensate for being out of school so much this winter.  R and G brought theirs home yesterday which was rather foreboding since I still held out hope that there would be school today (ha!).  In G's packet he had an assignment to make snow cream.

In classic G form, he took a look at the recipe for vanilla snow cream and asked, "what if we added peppermint and chocolate chips and make Mint Chocolate Chip Snow Cream?!"

I loved this idea.  It was really tasty, and since many of my readers probably have some white stuff in their yards, I share this recipe to inspire!  What flavor combination will you try??

Really Natural Mint Chocolate Chip Snow Cream

4 cups fresh, clean snow (as G said, "avoid yellow snow!!")
1 cup milk (we used almond milk)
1 teaspoon vanilla
a few drops peppermint essential oil (we love DoTerra Peppermint Oil)
1/4 cup sugar
1/4 cup mini chocolate chips

Gather your snow:

Add the milk, vanilla and peppermint oil, and stir well:

Add the sugar and chocolate chips and stir again:

Enjoy!:

G, sporting his recently lost tooth-gap-y grin

Makes 4 cups snow cream.

Life is sweet,
SPC

Pear Fennel Soup (Vegan/Gluten-Free)

Sometimes I read recipes and my mouth starts to salivate (same thing happens when I watch Diners, Drive-Ins and Dives, but I digress) as I read the ingredients and imagine their tastiness.

Other times I read recipes and I think, "huh."

This recipe was a product of my curiosity after I read about the idea of combining fennel and pear in a soup…followed by a "huh."

So I tried my own version of combining pear and fennel in soup and my "huh" quickly changed into a "yum!"

This is simple eating at it's finest.  Fresh flavors.  Natural sweetness.  Refined flavors.  All in about 20 minutes flat.

Pear Fennel Soup

1 tablespoon extra virgin olive oil
1 medium yellow onion
2 small fennel bulbs
2 medium pears, ripe, but not overly soft
1 cup apple juice
4 cups waters
salt and pepper to taste

In a medium saucepan, heat the oil over medium-high heat.  Chop the onion and add to the pan.  Cook 2-3 minutes.

Slice the fennel and core and slice the pear (no need to peel) and chop roughly.  Add to the pan and cook for 3-4 minutes.

Add the apple juice, water and salt and pepper (about 1 - 1 1/2 teaspoons salt, 1/2 teaspoon ground pepper, or to taste) and bring to a boil.

Reduce to a simmer and cover.  Let simmer for 15-20 minutes.

Remove from heat and puree, either with a blender (be careful--it's hot!) or immersion blender.

Serve with fresh fennel fronds (from the top of the fennel bulb).

Say it with me, "yum."

Serves 6.

Life is sweet,
SPC

Winter Kale Salad (Vegan, Gluten-Free)

I love R's piano teacher.  She and her husband teach piano out of their home, and the fact that they have four children themselves, makes waiting with G while R's lesson takes place, super easy.  Their waiting area is full of Legos and other great toys, so I see the lesson each week as a time to let G play, while listening to piano and do some reading.  It is close to an ideal situation.

At one of R's lessons in November, the teachers shared a bowl of this salad with me, because, in their words, "we thought you would like it."  They know my food slant, and man oh man, they were right!  I loved this salad…so much so that I tweaked the recipe a bit and made it for Christmas dinner.

Full of greens, healthy vegetables and brown rice, this salad is a nutritional powerhouse!  Just right for a healthy New Year side dish or light dinner.

Winter Kale Salad

4 cups chopped fresh kale, stems removed
1/2 cup dried cranberries
1 small bulb fennel, sliced very thin
1 small red pepper, diced
1/2 cup red onion, minced
2 cups brown rice, cooked
1 cup slivered almonds, toasted
juice of one lemon
3 cloves garlic, minced
2 tablespoons rice wine vinegar (or other vinegar)
1 tablespoon dijon mustard
1/4 cup extra virgin olive oil

In a large bowl, combine the kale, cranberries, fennel, red pepper and red onion.  Add the brown rice, while it is still warm, if you are able.  Doing so will slightly "cook" the raw veggies and hydrate the cranberries a bit, improving the texture of the salad.

Add the almonds to the salad and mix well.

In a lidded jar, combine the lemon juice, garlic, vinegar, mustard and olive oil.  Shake very well and pour over the salad.  Toss well to combine fully.

Serves 8 as a side dish, 4 as a light meal.

Life is sweet!
SPC

Pumpkin Oatmeal No-Bake Cookies (Vegan/Gluten-Free/Nut-Free)

Thanksgiving is mere days or even hours away and perhaps you have to bring a dessert to your family's gathering.  You don't want to do a pie (besides your Aunt Joanne already makes the world's best pies), you want something different, but you have someone with a dairy allergy and an egg allergy…someone who can't do nuts and another who is gluten-free.

Pumpkin Oatmeal No-Bake Cookies to the rescue!

I tasted these delicious little bites at the Market District yesterday and grabbed the recipe to try and home.  Perfectly simple to make in about 15 minutes, these no-bake cookies taste like a sweet pumpkin cookie batter.

Pumpkin Oatmeal No-Bake Cookies

(altered from a Market District recipe)

1 1/2 cups gluten-free quick oats (or regular if GF is not necessary)

1 cup oat flour (*take gluten-free oats and grind in a blender or food processor to make oat flour)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup sugar

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2/3 cup canned pumpkin

1/4 cup almond (or your choice) milk

2 tablespoons coconut or vegetable oil

1 teaspoon pure vanilla extract

Combine all dry ingredients in a large bowl, stirring well to fully incorporate.

In a separate medium bowl, combine the pumpkin, milk, oil and vanilla extract, stirring well to combine.

Add the pumpkin mixture to the oatmeal mixture and stir well:

Combine very well and then begin to form into small 1-2 teaspoon bites:

Serve immediately or refrigerate and enjoy later:

Makes 4 dozen.

Happy Thanksgiving!!

Life is sweet,

SPC

Savory Pumpkin Hummus

This past weekend SPH and I packed up R, G and a whole lot of gear and headed to University of Virginia for SPH's college homecoming weekend.

Of course any good football game needs to include a good tailgate, and since the Cavaliers' colors are blue and orange,  I decided to create a pumpkin hummus recipe (orange) to serve with blue corn chips.

Go Hoos!

Savory Pumpkin Hummus

2-3 cloves garlic, peeled and cut in half
2 tablespoons extra virgin olive oil
1 - 15oz can Great Northern Beans, drained and rinsed
1/2 cup canned pumpkin puree
3-4 tablespoons water
2 tablespoons tahini
1-2 tablespoons apple cider vinegar
1/2 teaspoon ground cumin
1-2 teaspoons dried rosemary, finely chopped
salt and pepper to taste

Place the garlic cloves in a microwave-safe dish and cover with the 2 tablespoons oil.

Cook on HIGH for 45 seconds.

Remove the garlic and chop well with a knife.

Place the garlic, oil and the remaining ingredients (begin with the lower amount of water and vinegar) in a food processor and process for 30 seconds.  Scrape the sides and process again until smooth.  Add additional water or vinegar to taste and for the desired texture.

Serve with vegetables, chips or crackers.

Makes about 2 cups hummus.

Life is sweet,
SPC

Hearty and Healthy Vegetable Bean Soup

Is there anything more warming than a bowl of hearty soup on a cold day?  Pair soup with a hunk or slice of bread, and you're warmed up in no time.

But with many hearty soups, you have to watch the fat, calories and sodium too.  If you love hearty with an emphasis on healthy, this soup has your number.

This recipe is completely meatless and vegan, but if your crew craves meat, some Italian turkey sausage would pair beautifully with the flavors.

I added alphabet pasta to the recipe, mainly to jazz it up and make it fun for the boys...but you can easily omit it or use any other small pasta, quinoa, couscous or even rice.

Side note:  if you have a big crowd gathering at your home, this soup is a really inexpensive way to feed your group.

Hearty and Healthy Vegetable Bean Soup

1-2 teaspoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, sliced
2 celery ribs, sliced
2 medium potatoes, diced
1 medium zucchini, sliced
12 cups water
1 cup dried white beans
1 cup dried black beans
1 cup dried pinto beans
1 cup dried lentils
4 teaspoons salt
1 teaspoon ground pepper
4 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon garlic powder
2 teaspoons turmeric (optional)
1 - 28 oz can crushed tomatoes
1 cup alphabet pasta, small pasta, quinoa, couscous or rice

In a very large stock pot, heat the oil over medium high heat.  Add the onions and garlic, and cook for 4-5 minutes, or until they begin to brown:

Add the carrot, celery, potatoes and zucchini, and cook for an additional 4-5 minutes:

Add the water, beans, lentils, salt, pepper, oregano, cumin, garlic powder, turmeric and crushed tomatoes and bring to a boil:

Reduce to a simmer and simmer for 2 hours, or until the beans are tender.  

**Be sure to stir occasionally and check if there is ample water (you can add additional water as needed, just add an additional 1/4 teaspoon salt with each cup of water to keep the soup adequately seasoned), as this is a thick soup and you don't want it to dry out!** 

Add the pasta or other grain and simmer for an additional 15 minutes.

I found this fun gluten-free alphabet pasta!

Serve and enjoy!

Serves 12-16.

Life is sweet,
SPC

Easy Overnight Pumpkin Spice Granola (Gluten-Free/Vegan)

It's a busier than usual week here in Sweet Peaville and when life gets hectic, I love easy, go-to recipes to keep life simple.

With pumpkin food items popping up everywhere, I was inspired to use some canned pumpkin in my Easy Overnight Cinnamon Vanilla Granola to create a new taste twist.  It was a winner!  The pumpkin taste was subtle, but sweet, spicy and best of, delicious.

Easy Overnight Pumpkin Spice Granola

7 cups whole gluten-free oats (conventional oats are fine if you don't need to be GF)
1/2 cup ground flax (optional--I use it to add a nutritional boost)
1 tablespoon ground cinnamon
dash of salt
1/2 cup brown sugar
1/2 cup honey, maple syrup or agave nectar
1/4 cup vegetable or coconut oil
1/4 cup canned pumpkin puree

2 teaspoons vanilla extract

Preheat oven to 375 degrees.

In a large bowl, combine the oats and flax, then add the cinnamon, salt and brown sugar.

In a microwave safe dish pyrex combine the honey, vegetable oil, pumpkin and vanilla extract.  Mix well:

Cook on HIGH in a microwave for 1 minute and stir well:

Add to the oats and stir well:

Place on a cookie sheet lined with parchment or a Silpat liner.

Bake for 10 minutes.

Turn off the oven, but keep it closed until morning.

In the morning, remove the tray and begin to break up the granola.

Break into small pieces and place in airtight containers.

Makes about 7 cups of yummy pumpkin spice granola.

Life is sweet,

SPC

Homemade No-Bake Raw Energy Bars (Gluten-Free, Vegan)

My recipes for Homemade No-Bake Carrot Cake Bites, Peanut Butter Energy Bars, Super Bars and Raw Bars are family favorites.

But these new No-Bake Raw Energy Bars could be my favorite bars yet, because:

They're super, duper easy.

They're delicious and sweet.

They're good for you!

The boys absolutely love them...

and I love that they're eating chia, flax, whole grains and good plant-based protein and happy about it!

Did I mention that they're super, duper easy?

These bars don't last long in our family, but we love having them on hand for a great power-up snack before soccer practice, a long run or Tae Kwon Do.

Homemade No-Bake Raw Energy Bars (Gluten-Free, Vegan)

1 cup gluten-free whole or quick oats (traditional is fine if you don't need GF)
1/2 cup ground flax seed
1/2 cup dried unsweetened coconut (or you can use extra oats)
2 tablespoons chia seeds (or you can use extra flax)
1/4 cup dark chocolate chips (they work well to hide the chia seeds)
1 tablespoon cocoa powder
1/2 cup natural nut butter (peanut, almond, cashew, sunflower all work well)
1 teaspoon vanilla extract
1/2 cup honey, maple syrup or agave nectar

Using a food processor (or you can mix in a bowl, but the food processor makes very quick work of this recipe), process the oats, flax, coconut, chia seeds, chocolate chips and cocoa powder:

Add the nut butter, vanilla extra and honey (or maple syrup or agave) and process until fully combined:

Does the mixture appear too wet?  Add a few tablespoons of oats or flax and reprocess.  Too dry?  Add a touch more nut butter or honey.  Reprocess:

Press into a glass dish and place in the fridge to set, if desired (and if you can wait!):

Cut into bars:

Enjoy!:

Makes 12 bars.

Peas and love,
SPC