If you like the store-bought version, you’ll go bananas for these peanut butter “nice” cream sandwiches that are big on nostalgia but with a modern nutritional appeal. No ice cream maker required. If desired, you can replace peanuts and peanut butter with almonds and almond butter. For a dairy-free centre, whipping cream can be swapped out for coconut cream. And for a lower calorie treat, you can simply scoop some ice cream on a single cookie base for a cool twist on an open-faced sandwich.
In small bowl, place dates and cover with warm water; let soak for 15 minutes.
In food processor container, place peanuts and oats, and grind until mixture looks like coarse sand. Drain dates and pat dry with paper towel. Add dates, flaxseed, cocoa, honey, and salt to the container. Process until mixture sticks together when pinched between your fingers.
Form dough into 12 equal-sized balls. Place on parchment paper- or silicone-lined baking sheet and press down on balls to form flat discs. If using a smaller baking sheet, you can form and freeze discs in batches. Place sheet in freezer for at least 1 hour. Lift cookie discs from sheet and store in airtight container in freezer until ready to serve.
In food processor, place frozen banana chunks; turn machine on and let it run until banana is reduced to the size of small pebbles. Scrape down sides of bowl, add peanut butter, whipping or coconut cream, cinnamon, vanilla, and salt, and continue blending until creamy.
Be careful not to overblend to the point at which bananas begin to melt. If not using immediately in the sandwiches, transfer mixture to airtight container and freeze.
To assemble ice cream sandwiches, scoop some ice cream onto a cookie disc and top with another disc. Press down gently to slightly flatten.
Tip: if frozen (for up to 1 month), peanut butter mixture will need to sit at room temperature for several minutes to soften up, or blend it again in a food processor until it once again takes on a creamy texture.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.