Tag Archives: unjunked junk food

#BetterGoodThings: Mac and Cheese Makeover (Complete with Cauliflower, Squash & Kale)

21 Mar #BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

This month for Better Good Things, Evin and I decided to better up (that’s a phrase now… I’m totally making it a thing) mac and cheese.  Apparently her kids are addicted to the orange stuff from the box, and even though baby Bird can’t eat much of the boxed stuff (Because soy.  And because NO.) besides a few types of Annie’s, she was introduced to a version she could eat while she was staying with grandparents and was apparently on a major mac and cheese jag during her trip.  So much so that when she came home she asked for it at every meal.  Every single one.

Now, I shouldn’t pretend that N has never had boxed mac because she most definitely has indulged.  On oh-so-overwhelming toddler days I have on occasion broken out the Annie’s mac and tried to make myself feel better by lacing it with non-gmo corn, peas, and diced carrots.  She is partial to the one with the oozy, Velveeta-esque cheese that really freaks me out.  I get it… the texture is smooth and creamy… but cheese that oozes out of a pouch?  That shouldn’t happen.

But did I mention that I totally understand her love for the oozy cheese?  After all, I secretly binge eat queso in the closet.  Not often…. but sometimes.

I had almost decided that soy free pseudo-cheese could be our private, dirty little mother-daughter secret until my mom told me she had heard rumblings that you could make your own “processed cheese product” that was actually made with real ingredients.  After much poking around and experimenting, I settled on a recipe I’m quite pleased with based on the one developed by Cristina at An Organic Wife.  She is an awesome, real-food guru so I urge you to check out her purist version at the link.

I’ve used this “real-veeta,” as I’ve come to call it, in a less cheesy mac and cheese packed with veggies that doesn’t lose any of it’s cheese depth or flavor.  It also bares that beloved day-glow orangyness… NATURALLY.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

So much orange food…

You may look at the turmeric and nutritional yeast and think “Hmmm… those a weird for mac.  My kids won’t eat it.  I’m skipping those!”  Be forewarned, that will dramatically change the color, depth, and flavor- and your kiddos will call your bluff.

The kale and turkey bacon on top are the icing on the cake and add a satisfying crunch and bite.

Trust me on the orangey goodness.  The flavor, texture, and color are there.  Your kiddo wont be the wiser of the fast one you just pulled!

#BetterGoodThings- Homemade Real-veeta (Velveeta) made with whole food ingredients

It’s a beautiful nightmare, y’all! Whole food block-o-cheese…

Homemade Real-veeta

(following An Organic Wife‘s proportions)

  • 1 cup sharp cheddar cheese, shredded
  • 2/3 cup monterrey jack cheese, shredded
  • 1/3 cup gruyere cheese, shredded
  • 1 package gelatin (2 tsp)
  • 2 tbs water
  • 1 1/2 tbs nutritional yeast
  • 2/3 cup organic whole milk

Directions: In a small bowl, sprinkle gelatin over water and allow it to bloom for five minutes.

Add shredded cheese to a powerful blender or food processor (I used my Vitamix) and sprinkle in nutritional yeast. Line a mini loaf pan with parchment or plastic wrap.

In a small saucepan, bring milk to a boil, whisking constantly to prevent scorching.  Remove milk from heat once it reaches a boil and whisk in gelatin mixture until smooth.  Pour immediately into blender and process until smooth.  Pour cheese mixture into mini loaf pan.

Refrigerate for at least three hours.

#BetterGoodThings- Mac & Cheese Makeover- Yellow Cauliflower, Butternut Squash, Nutritional Yeast, Kale, and Turkey Bacon

Made-Over Mac and Cheese

  • 1 block of homemade real-veeta, cubed
  • 1/2 a head of orange cauliflower, cut into florets
  • 1 5 oz bag of frozen, cubed butternut squash (defrosted)
  • 1/3 cup whole milk
  • 2/3 cup monterrey jack/cheddar cheese mix, shredded
  • 1 tsp turmeric
  • 3 tbs nutritional yeast
  • 1/2 a bunch of curly leaf kale
  • 1 tbs butter
  • 1tbs olive oil
  • salt
  • 1/2 a bunch of kale
  • turkey bacon, cooked and diced
  • 2 cups pasta

Directions: Preheat oven to 350 degrees F.

Prepare the kale to bake. Rinse and dry very well. Cut leaves from stem and tear into small pieces.  Toss kale pieces with with olive oil, 1 tbs nutritional yeast, and a generous pinch of salt and spread into a single layer across a baking sheet.

Reduce oven temperature to 300 degrees F and bake the kale for 15 minutes.  Toss kale, rotate, and return to oven for 12 more minutes.  Check the kale for dehydrated crispness before removing from the oven.  Return from oven for one to two minutes if needed, watching carefully, to ensure they are crisp but not browned.  Gently remove to a bowl to cool completely.

Raise over temperature to 375 degrees F.

In a small pan, saute the butternut squash in the butter to slightly caramelize the surface.

In a steamer basket, steam cauliflower florets for 5-7 minutes until soft but not mushy.  Add both the cauliflower and butternut squash to a blender or food processor.  Add salt to taste (about 1 tsp was good for us), 2 tbs nutritional yeast, and the milk and puree.

Bring a pot of water to boil.

Pour puree into a medium saucepan over medium-low heat and add cubed real-veeta and 1/3 cup shredded cheese stirring to melt.

Add pasta to boiling water and cook to al dente according to the instructions.  Drain pasta and add immediately to the cheese sauce, removing from heat.

Pour pasta and sauce into a 3 quart baking dish and sprinkle with remaining cheese.  Bake for 10-15 minutes or until top is golden and bubbly.

Remove from oven and serve warm, topped with bacon and crispy kale chips.

Hankering for even more mac?  Check out Evin’s take right here.  She gussies her mama version up with Sriracha… oh the goodness!

#BetterGoodThings- Mac and Cheese Makeovers

#BetterGoodThings: Colorful Veggie Bars

20 Feb #BetterGoodThings- Colorful Veggie Bars

This month for Better Good Things (on the Third Thursday… because Evin loves alliteration!) Evin, the mama in charge at Food Good Laundry Bad, and I decided to tackle a recipe that makes its rounds pretty frequently on Pinterest and holds a place near and dear to my heart.  Sometimes it’s called “veggie pizza”… sometimes “veggie bars”… but it always shares some commonalities- ranch dressing, mayo, and icky supermarket crescent rolls.

When I was little, my mom used to make this as one of her go-to potluck appetizer recipes.  It was oh-so yummy and stands as a fabulous nostalgia food for me but- despite the veggie variety on top (my mama used to do stripes of diced carrot, cauliflower, on broccoli)- it’s been a no-no in our house given the traditionally super-processed base ingredients.  Which means this one was destined for a makeover…

At first glance, it probably seems like the first thing to go should be the canister of crescent roll dough- I know that is the first thing Evin axed on her end- and that was my plan as well (because homemade crescent roll dough does sound like a fun baking adventure) until I happened on a serendipitous discovery… my favorite “cheat” brand of ready to bake goods –Immaculate Baking– makes crescent roll dough.  The best part is that a roll of Immaculate crescent roll dough is only $4.95 at Whole Foods making it $0.05 less than the $5 cap for specialty ingredients that Evin and I set for Better Good Things.  The grocery gods are smiling upon me!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

For the most part, the rolls of crescent roll dough you purchase at the supermarket contain soy (tons and TONS of soy), red 40 (which has suspected links to cancer, ADHD, and allergies/irritants), and tertiary butylhydroquinone- a form of butane used as a preservative with links to tinnitus, asthma, ADHD, nausea, stomach cancers, and interruption to estrogen levels in women.  No biggie, right?  My lovely friends at Immaculate Baking leave out all of those nasties!  And just to be clear, they’re not really my friends… they just make a great product that is a better choice for my family.  Which makes them feel like family!  Full disclosure… this product does contain canola oil which is not my favorite choice, but here and there I excuse it in the name of brief and infrequent convenience.  And because I had a stomach virus last week which morphed into a cold this week and I just can’t imagine having to work through the rise and rest periods for yeast dough at this moment!

But if you’re standing firm on no canola oil (because you probably should), check out Evin’s Real Food Veggie Pizza that totally boycotts dough-in-can…

#BetterGoodThings- Real Food Veggie Pizza

Regardless of your crust choice, jump on board with me for my ranch dressing better choice-  In place of the usual ranch dressing topping (soybean oil, phosphoric acid- lowers bone density, calcium disodium EDTA- can cause kidney damage…) I opted for a kale pesto-esque spread made with cream cheese.  Want to keep it vegan?  Forgo the cheese; up the kale content; and add some olive oil, nuts, nutritional yeast and a pinch of salt!

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

(Note: This images show a half portion of the recipe I below)

Instead of doing my mama’s standard veggie stripes so beloved from my childhood, I tossed the veggies together so that no one has to miss out on any goodness.  The purple cauliflower?  A total essential in our house!  Not only does it look simply gorgeous, but it is also a surefire way to get my little girly girl to down veggies on even the pickiest toddler days!  (Need a go to girly snack? Pink hummus dyed with beet juice served with purple cauliflower for the win!)

#BEtterGoodThings: Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

If you’re like me and have a fridge stuffed with veggie leftovers that constantly need using, having a roll of family friendly crescent roll dough on hand could help you create and easy meal out of those leftovers by customizing the toppings.  Even better- it’s one of those meals that feels like an art project for little hands which can be a huge lifesaver on fridge cleanup day.

Sometimes playing with your food is such a good decision!

#BetterGoodThings- Colorful Veggie Bars made with kale, purple cauliflower, broccoli, bell pepper, and tomatoes at gorunningmama.com

Colorful Veggie Bars

(In the pictures above, I reduced my recipe by half to make a manageable size for just us three… the recipe I’ve included here will make an entire jelly roll pan worth which is perfect for take along snacks for your next playdate or extended family game night… or just a bigger family in general!)

Ingredients:

  • 2 rolls of Immaculate Baking crescent rolls
  • 8 oz organic cream cheese
  • 6 oz parmesan cheese
  • about a half a bunch of kale, ribs removed and torn into small pieces
  • 2 tbs plain kefir
  • 2 large garlic cloves
  • 1 1/2 cup purple cauliflower florets
  • 1 1/2 cup broccoli slaw
  • 1 cup cherry tomatoes
  • 1 yellow bell pepper

Directions:

Preheat oven to 350 degrees F.  Line a jelly roll pan with parchment paper.  Roll the crescent roll dough out to cover the pan and press seams together.  Bake for 12 minutes.  Remove from the oven to cool.

In the bowl of a food processor, pulse the kale and garlic together they form a paste.   Add cream cheese, parmesan, and kefir and pulse to an even, spreadable consistency.  Spread kale mixture on the cooled crescent roll base.

Finely dice the cauliflower, tomatoes, and bell pepper.  Toss with the broccoli slaw and sprinkle evenly across the kale spread, pressing lightly into the spread to keep in place.

Slice with a pizza slicer and serve immediately. Or store in refrigerator in layers separated by parchment.

Rosemary Peach “Breakfast” Cookies

21 Aug Go Running, Mama!- Rosemary Peach "Breakfast" Cookies

It looks like we’re talking cookies this week!

Honestly, it’s probably mean for me to share this recipe as we close out peach season because it really necessitates getting your hands on a good number of lovely, ripe peaches.  There is always a chance that you can… and if you can, you now have a great way to use them!

This recipe is really a tweaked version of Martha Stewart’s Fresh Peach Drop Cookies that I’ve added to my repertoire to utilize the rosemary peach butter I made thanks to a fabulously easy recipe from Kate at Food Babbles. (Not familiar with Food Babbles? Do this now- open new tab, check out Food Babbles, drool, bookmark and pin recipes.  I’ll be here waiting for you when you’re done!)

The name of these cookies is a bit of a misnomer and comes from one of my husband’s coworkers.  At the end of each quarter, I become somewhat of a business team room mom for my hubby and his coworkers to help cheer them through moderately insane hours.  I made these cookies for his team last quarter the day after I sent a chocolate chop cookie cake that his coworker insisted could be considered a breakfast cookie since it arrived in the morning.  These Rosemary Peach Cookies went to work with my husband the following day with the understanding that they were a far more acceptable breakfast option than cookie cake.

You shouldn’t eat cookies for breakfast.

But if you did eat these for breakfast it wouldn’t be the end of the world.  Especially since these are easy to make and best enjoyed warm and fresh.

I’m just saying…

Go Running, Mama!- Rosemary Peach "Breakfast" Cookies

 

Rosemary Peach “Breakfast” Cookies

  • 2 c + 2 tbs all-purpose flour
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1/2 c granulated sugar
  • 1/3 c coconut palm sugar
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 large ripe peaches- peeled, pitted, and diced
  • 1/3 c + 1 tbs Rosemary Peach Butter
  • 2 tbs rosemary infused granulated sugar
  • 1/8 tsp ceylon cinnamon

Directions: Preheat oven to 375 degrees F.

Whisk together 2 c flour, salt, and baking soda.

In the bowl of an electric mixer, beat 1/2 c granulated sugar, coconut palm sugar, and butter on medium-high until pale and fluffy.  Reduce speed to low and add in egg and vanilla.  Beat in the flour mixture in two additions.

Toss peaches with remaining 2 tbs of flour.  Mix peaches and peach butter into the batter until well incorporated.

Drop generous tablespoons of dough  about two inches apart onto a baking sheet lined with parchment paper.  Combine rosemary sugar and cinnamon.  Sprinkle the tops of cookies with 1/8 tsp of the sugar mixture.

Bake cookies for 6 minutes then rotate baking sheet and bake 5-6 minutes more.  Cool slightly on baking sheet before removing to cooling rack.

Makes 36-40 cookies.

Coconut Ginger Wafers

19 Aug

It’s a Monday.  Sometimes Mondays just need a cookie.  And sometimes baking and eating a sugary or chocolatey batch of homemade cookies leaves me feeling slightly (okay… OVERWHELMINGLY) piggish for the rest of the week.

On such Mondays, it’s good to have a cookie in your arsenal that feels less cookie-esque.  An uncookie.

“Where could I find such a cookie?” you might be asking.

Don’t worry dear friends- I’ve got you covered.

Go Running, Mama!- Coconut Ginger Wafer

Enter the Coconut Ginger Wafer (See… I’m not even calling them cookies so clearly there is no way you could overindulge!).  These babies are light, crisp, packed with healthful coconut, and just the right balance of zingy and tropical without being cloying.

Indulge your sweet tooth without sabotaging a new week of goals just waiting for you to put your best foot forward.

Happy Monday, y’all!

Go Running, Mama!- Coconut Ginger Wafer

Coconut Ginger Biscuits

  • I c + 2 tbs shredded unsweetened coconut
  • 1 c all-purpose flour
  • 3/4 c + 2 tbs coconut palm sugar
  • 1/4 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp coarse salt
  • ginger infused granulated sugar
  • water

Directions: Whisk together dry ingredients (excluding granulated sugar) in a mixing bowl.

Stir in water by the tablespoon to make a thick dough.  You will add around 6 tbs.  Thoroughly mix between each addition to allow liquid to distribute evenly and to avoid adding too much water.

Turn dough out onto plastic wrap, wrap tightly, and refrigerate for 20 minutes to make dough more manageable to work with.

Preheat oven to 375 degrees F.

Roll dough slightly thinner than 1/4 inch thickness between two pieces of parchment paper.  Remove top layer of parchment and cut dough into rounds using a two inch diameter circular cookie cutter.  Transfer cookies to a parchment lined baking sheet and sprinkle with granulated sugar.  Bake cookies 9-10 minutes until just beginning to brown on the edges.

Collect leftover dough, return to refrigerator to chill while cookies bake, then repeat from the rolling step until remaining dough has been used.

Transfer immediately to a cooling rack to cook completely before serving.

Best- and most crisp- if consumed the day they are baked.  Must be stored in an airtight container.

Makes about 30 cookies.

Unjunked Blueberry “Pep” Tarts with Coconut-Macadamia Nut Butter and Maple Glaze

17 Jul Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

When it comes to planning to ensure our nutritional needs are met in this household, I deal with considerable inner conflict- As an active mom with an equally active husband and daughter I want to live by my inborn desire to graph, chart, and color coordinate our weekly menu guaranteeing all our nutritional needs are fully met and no food will go to waste:  As a hippie momster locavore foodie I want to live only by what’s freshest and most exciting, ingredients that speak to me at a moments notice or flavor combinations that engage my senses most fully when they are accidental discoveries.  Though it would probably be easiest on my sanity if I took a hardline stance and invested fully in only nurturing my type-A side, the hippie drippy lala in me seems to be guiding our family palate this summer to enjoy what the universe is offering at a moments notice.  Happily, I’m learning that the universe is just as opposed to wasting food as serious Jenn.  I’m also learning that the universe has some killer ideas about snacking awesomeness!

While in WIlliams Sonoma recently, I stumbled upon a Toaster Pastry Press that was on sale for $2.50.  No, I didn’t put the decimal in the wrong place- that is actually $2.50!  Obviously the universe was insisting I purchase that press because A) I love embarking on fun food adventures that my toddler can join in as well, and B) anytime anything is marked down to $2.50 in Williams Sonoma you would be completely crazy not to purchase it!  I set it aside knowing it would be just perfect for a rainy day kitchen adventure sometime.

Fast forward to the past 48 hours in Austin where, tut tut, it’s looked like rain (hint one…).  The arrival of our weekly CSA box provided a most welcomed diversion for a homebound toddler who was delighted to discover a pint of local blueberries inside.  “These are good for making!” she declared (hint two…).  As I started running through recipes in my mind to see what clever, toddler-friendly item I could conjure I remembered the local whole wheat flour we had received last week and the super duper exciting pastry press.  Okay, Universe… I give in!  Toaster pastries it is!

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

My little one has never had a pop-tart-esque pastry before, so I didn’t really have to “compete” with a familiar comfort item but I’m not one to try to duplicate icky food by making more nutritious versions of ickiness.  What’s the point of that?  It just disappoints those who find the original comforting and doesn’t add anything to the party for those who want a really tasty snack instead of a copycat of bland and dissatisfying comfort food.  My daughter is a big fan of graham crackers, so I decided to tweak our homemade graham cracker recipe for the dough.

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

We obviously had to use the blueberries for the filling, so I whipped up the same honey-sweetened reduction I use for homemade fruit yogurt.  I also remembered I had some leftover coconut-macadamia nut butter I made this weekend to serve dolloped on top of a tropical fruit salad that would make a lovely addition.

The end result?  Totally stellar yumminess brushed with maple syrup.  I’m not sure there will be any left for breakfast!

My daughter is obsessed.  As she frantically signed “more” to me, her mouth filled with the final bite of her pastry, I made the mistake of colling them Pop Tarts.

“More Pep Tart, peeeease,” she pleaded.

More Pep Tarts it is, Dear.

Go Running Mama- Unjunked Blueberry "Pep" Tart with Coconut-Macadamia Nut Butter and Maple Glaze

Unjunked Blueberry “Pep” Tarts with Coconut-Macadamia Nut Butter and Maple Glaze

  • Coconut-Macadamia Nut Butter (recipe below)
  • 1 1/2 c blueberries
  • 3 tbs local honey
  • 2 tbs water
  • 1/2 tsp almond extract
  • 3 1/3 c whole wheat flour
  • 1/3 c wheat germ
  • 1 scant tsp coarse salt
  • 4 tbs grade B maple syrup
  • 2 tbs almond milk
  • 8 tbs olive oil
  • 3 tsp vanilla
  • 3/4 tsp cinnamon

To make blueberry filling:

In a small saucepan, heat blueberries, honey, water, and almond extract over medium-high heat and bring to boil. Stir frequently and simmer to reduce by half using a wooden spoon to crush berries that do not pop on their own.  Reduce heat to medium if necessary.  Once reduced, remove pan from heat to thicken.

To make pastry dough:

Add flour, wheat germ, salt, and cinnamon to a mixing bowl and whisk to incorporate.   In a separate bowl, combine maple syrup, almond milk, olive oil, and vanilla.  Mix well to combine.  Make a well in the dry ingredients.  Pour the wet ingredients into the dry ingredients and mix until well combined.  Mixture will be crumbly.  Turn out onto a baking pan lined with parchment and roll dough into a rectangle to cover baking sheet about 1/8 inch thick.  Chill at least 30 minutes.

To assemble “pep” tarts:

Preheat oven to 350 degrees F.

If using a toaster pastry press, cut dough according to press instructions.  If using a pastry or pizza wheel, cut dough into 3×4 inch rectangles.  In the center of every other square, place 1 1/2 tsp coconut-macadamia nut butter and 1 1/2 tsp of blueberry filling.  Cover with dough and crimp edges with pastry press or fork tines.  Chill for at least 10 minutes.

Bake in oven for 14-16 minutes.  Using a pastry brush, glaze each pastry with grade B maple syrup immediately after removing pan from the oven.  Allow to cool on pan for five minutes before transferring to cooling rack.

Makes 6 pastries

Coconut-Macadamia Nut Butter

  • 4 c shredded coconut
  • 2/3 c raw macadamia nuts
  • 1 tbs grade B maple syrup
  • coconut oil (to suit personal texture preference)

Directions: Add first three ingredients to food processor and process for 10 minutes.  Scrape sides of bowl and check consistency of butter (should be similar to nut butter, although slightly drier).  Continue to process if needed.  Add coconut oil by the teaspoon is texture and consistency is to dry for your liking and you desire more spreadability at room temperature.  Store in an airtight jar.

Banana “Ice Cream”

11 Jul Go Running Mama- Banana "Ice Cream"

In a very sane, balanced, totally no judgmental way I’d say we are pretty health nutty in our household.  We do our best to make sure that the goodness of healthy choices translates over to our toddler each day as well- even if that sometimes equates to a 48 hour black bean and raspberry eating binge in her two year old world.  I might even venture out and say that we are downright responsible consumers…. until there is ice cream on the table.

Ice cream = All bets are off

Portion control on a large carton?  No way- eat the carton. Buy the pint cartons? Eat multiple cartons. Buy only one tiny, single serving carton? Run to the store to buy a bigger carton.  It’s 1.2 miles from my front door to the ice cream freezer section and I can carry a pint in each hand on the run back if need be.  Just watch me pick of the pace so it wont melt.

Heck, the hubs and I even did a stint as raw vegans and- until the little one started eating solids- we might have been able to keep it up for good had ice cream never been invented.  But alas, it was invented.  Even more damaging is the fact that our taste buds know that it exists so we can’t pretend that it doesn’t.  No matter how hard we try to boycot it’s existence in the confines of our fortress of healthy choices, Goofy will inevitably have an ice cream stand on Mickey Mouse Clubhouse during the measly 23 minutes of screen time my daughter chooses or the grandparents will gift her a nifty felt build-your-own-ice-cream-sundae stacking set and the next thing you know I get caught licking the television or trying to squirrel away a woolen mound of chocolate “ice cream” with rainbow sprinkles.  Honestly, that’s just embarrassing.  I’m a 30 year old woman, for crying out loud.

Luckily for me… and Daddy… and my daughter’s future ability to control herself around make believe food items, we’ve discovered banana “ice cream” which isn’t ice cream at all but frozen bananas with non-dairy milk, vanilla, and cinnamon.

The texture is right, the flavor is right, and since I only make it by the serving I have to put just enough thought and effort into my consumption that overeating would be laborious.  That’s not to say it’s difficult- because it certainly isn’t- but it’s just the right amount of effort to make me think before I eat.

Even better, baby girl prefers this the real ice cream which makes me a happy mama!

Go Running Mama- Banana "Ice Cream"

Banana “Ice Cream”

  • 2-3 very ripe bananas, sliced and frozen
  • *non-dairy milk, enough to cover the blades of your blender
  • 1 tsp vanilla
  • 1/4 tsp cinnamon

Direction: Add ingredients to blender and blend until smooth, using tamper to incorporate frozen banana slices as needed

Serves: 2 adults and 1 toddler

*Hemp milk is a great choice in this recipe to amp up the nutrient density without sacrificing flavor.  The bananas are sweet enough that milk really isn’t lending much flavor to the finished product.