No Boring Salads Please, 3 Ingredient Ice Cream, and Pupcakes

Today is catch up day to share some recipes that I promised.  Most of you know that I love food, but I have to be honest and tell you that, for some reason, I really have had no desire to spend lots of time in the kitchen. What?!!  So, what is the solution to continue eating healthy, but not spending too much time cooking AND, more importantly, not blowing tons of money eating out all the time?

Well, lots of whole foods for one thing.  Things like smoothies, smoothie bowls, and fresh juice.  Also, I think because it's summer, salads have been a top priority, but not just any salad.  I'm talking gigantic salads that you have to use a mixing bowl for (and that's just for me, not the whole family, lol).  Please DO NOT just give us lettuce and call it a salad.  Our salads are true meals people!

Easy steps to a great, but not boring, salad:

1. Add lots of veggies and live a little by mixing up your greens - romaine lettuce, baby spinach, baby kale, arugula, or a combination of them all - bell peppers, cucumbers, tomatoes, carrots, zucchini, summer squash, artichoke, cauliflower, etc.

2. Get that plant-based protein in there, and I might add that by making it warm offers an even more wondrous flavor and meal experience.  Need some protein suggestions? Lentils, many varieties and colors to choose from (and a HUGE protein and iron source), baked tofu or tempeh, roasted potatoes, chopped and slightly warmed raw nuts/seeds, quinoa, rice, cooked beans, or the occasional Gardein "Chicken" Scallopini (which is also gluten free).

4. DO NOT drown the salad in dressing.  Why cancel out all the good nutrients with mounds of unhealthy dressing?  Again, lots of options, but our favorite and most simple dressing is to coarsely mash half an avocado, add himalayan pink salt, dash of turmeric and pepper.  Mix avocado throughout the salad to coat well, lightly sprinkle some high quality balsamic vinegar (seriously, sometimes it is worth paying a little extra for things) over the entire salad, and lightly toss to mix. This is enough for one serving, maybe two, but if you're like me, it's one.

5.  To top it off, and not to mention that we are addicted to it, sprinkle nutritional yeast over the salad.

*This whole process takes 30 minutes or less.  If you prep by precooking or roasting a larger quantity at the beginning of the week, and chop extra veggies and store in baggies, you'll make it even quicker through the remainder of the week.  Don't forget, you can change up the combinations of items you use to keep things interesting.  

Now, while your food digests, go make yourself some healthy ice cream to enjoy later...

Healthy Creamy Ice Cream Base (w/o using bananas!)
Approx. 1 pint (2-4 servings, depending on who you are ;)).

We love us some raw ice cream made from bananas and/or avocados. Not only is it super healthy, but it is also super easy, and makes a creamy treat.  Sometime, however, we want an ice cream that doesn't have the banana flavor.  So here is an extremely simple ice cream base.  It tastes delicious as is, but adding in other flavors or natural coloring makes it fun too.

1 c. organic canned coconut milk (if you really like coconut use one full can, but omit the 1 c. nondairy milk of choice)
1 c. nondairy milk of choice (we like soy, but you can use flax, rice, walnut, hemp, etc).
1/4 c. pure maple syrup or light colored agave

Directions:
1. Shake canned coconut milk to ensure cream and water are mixed, then place all ingredients into blender, mix well.
2.  Transfer to an ice cream maker, 20 minutes later, you have homemade soft serve, it's that easy :).  IF there is any leftovers, or you want it a little firmer, place in a freezer proof container, store in the freezer.  To serve from frozen, allow to sit out for about 15 minutes to thaw, stir and enjoy.

Base w/ Blue Majik

*Try adding in other flavors/colors to change it up.  If adding other flavors, add them in once there is only about 5 minutes left in the ice cream making cycle.  If adding spices or natural color, mix in the blender at the time of mixing all the base ingredients.  Try one, or several, of the following to create different ice creams...

Spice/Herb/Color suggestions:  2 tsp. ground cinnamon - 1 tsp. ground cardamom - Tbsp. Blue Majik (amazing blue color that can be used to make Superman ice cream) - 1-2 tsp. ground turmeric (pretty yellow, again for Superman) - 1/2 Tbsp. spirulina (for green) - 1 Tbsp. matcha green tea powder (pale green) - 2 Tbsp. beet juice or powder (the "red" needed for the final color in Superman) - 1 Tbsp. Maqui powder (purple/pink) - 3 Tbsp. cacao powder (for brown, but also chocolate flavor) - 1 Tbsp. Acai powder (purple) - 1 Tbsp. 1/4 c. chopped fresh mint leaves - 1/2 tsp. pure mint extract - 1/2 Tbsp. pure vanilla extract, and there are many more, too many to list.

Flavor suggestions - 1/4 c. nut/seed butter (melting it slightly prior to adding to ice cream allows it to get incorporated better before the cold firms it back up) - mini chocolate chips - coarsely broken cookies (Mary's Gone Crackers would be a better option, and there are several different flavors - chocolate chip, ginger, double chocolate) - chopped fresh fruit - chopped nuts/seeds - coconut shreds - chopped dried fruit, etc.

Okay, that takes care of us humans, but what about our beloved fur babies?  Well, one of ours just celebrated her 3rd birthday.  In this house, the animals who have so graciously permitted us in their lives, get a yummy treat for their special day too.  In the past I have made things or have taken them to the local puppy bakery (which is amazing), but remember two things here - 1.  I don't want to be in the kitchen long, and 2. I don't want to spend lots of money ordering out.  So, again, I was in a quandary, but I found the perfect solution that I will share with you for your precious darlings.

That nose could not be any closer!

Easy Peasy Pupcakes w/ Easy Peasy Frosting
Serves approx. 15 mini cupcakes

For Pupcakes:
1 c. Gluten Free Bisquick mix
1 c. Organic soy or coconut milk
2 Tbsp. Extra Virgin Olive Oil
1 tsp. pure vanilla extract (alcohol free and GF)
1 Flax Egg (1 Tbsp. ground flax meal w/ 3 Tbsp. warm water - whisk really well)

Directions:
1.  Place liners in mini cupcake pan, preheat oven to 350.
2.  Mix all ingredients in a bowl, whisk or use spatula to fully incorporate.
3.  Fill liner almost to the top, bake for 10-15 minutes.
4.  Allow to cool completely.  Serve as is or proceed to frosting recipe.  If not using immediately, store in an airtight container for up to 3 days or in the freezer for 1 month.

For Frosting:
1/2 c. Organic or Natural Peanut Butter or Sun Butter

Directions:
1.  In a small pan or microwave, melt PB or SB to soften even further.
2.  Using a teaspoon measurer, drop a tsp. full over cupcake, use the back of the teaspoon to spread it.  Repeat until all cakes are frosted.
3.  Place in fridge for 15 minutes to set the PB or SB, then celebrate your babies birthday or adoptaversary.

You could technically eat them too, but they are pretty bland since you want to limit using sweetener for your babies, plus they may not appreciate you eating their goodies.  If they are anything like our angels, they may not have a problem sharing the love they have for you, but when it comes to food... that's another story.