Banana & Coconut Ice Cream

Banana & Coconut Ice Cream

Jul 4, 2025

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Banana & Coconut Ice Cream

When the temperatures rise and the sun starts blazing, all we really want is something cold, creamy, and comforting to beat the heat. But not just any treat. We want something that’s refreshing and delicious—but also made with real, nourishing ingredients we can feel good about. That’s where this banana and coconut ice cream comes in. It’s the kind of recipe you’ll want to make on repeat: not only because it tastes like pure frozen bliss, but because it’s shockingly simple and packed with nutrition. Just two ingredients, one blender, and you’ve got a luscious, scoopable dessert ready to enjoy.

This is one of those recipes that makes you wonder, why didn’t I try this sooner? You don’t need an ice cream maker. You don’t need eggs, dairy, or added sugar. All you need are very ripe bananas and a can of coconut milk or cream. That’s it. The bananas bring all the natural sweetness, while the coconut adds that rich, tropical silkiness that takes the whole thing to another level. And if you want to take it even further—drizzle it with homemade caramel and scatter some roasted peanuts on top for that unbeatable sweet-salty combo. You’ve got a bowl of ice cream that hits all the right notes.

Now let’s talk about bananas—because they are the real star of this recipe. Bananas are one of the most underrated superfoods sitting on your kitchen counter. They’re naturally sweet (perfect for desserts), but they also pack a nutritional punch. Rich in potassium, bananas help regulate blood pressure and support heart health. They’re a great source of vitamin B6, essential for brain development and mood regulation, and they contain vitamin C, which plays a role in immune defense and collagen production. Plus, the dietary fiber in bananas aids digestion and keeps you feeling satisfied longer.

Because they’re high in carbohydrates but low in fat and protein, bananas provide quick energy—making them a great pre-workout snack or afternoon pick-me-up. They also help promote gut health by acting as a prebiotic, feeding the good bacteria in your digestive system. Including bananas in your regular diet is a smart move, especially if you’re looking for whole food-based sources of energy that taste amazing and actually support your body’s needs.

Combined with the creamy richness of coconut milk—a great source of medium-chain triglycerides (MCTs) that may support brain function and satiety—this ice cream becomes more than just a refreshing treat. It becomes a smart choice for anyone seeking better ingredients without sacrificing taste. Let’s get into it!

Ingredients (6 Servings)

  • 620 g frozen banana slices (from 5 large, very ripe bananas)

  • 400 ml canned coconut milk or coconut cream

  • 1 tsp homemade caramel sauce per serving (optional)

  • 1 tsp roasted peanuts per serving (optional)

Directions

  1. Start by preparing your frozen bananas. Slice five large, very ripe bananas and freeze them until solid—ideally overnight.
  2. Once the banana slices are fully frozen, place them into a high-powered food processor.
  3. Add the canned coconut milk or cream to the food processor along with the frozen banana slices.
  4. Blend the mixture until smooth and creamy. This could take a couple of minutes depending on your machine—pause to scrape down the sides as needed.
  5. Once the mixture is smooth and evenly blended, transfer it to a freezer-safe glass container.
  6. Cover the container and place it in the freezer for at least 2 hours.
  7. When the ice cream is firm but scoopable, it’s ready to enjoy.
  8. For a special touch, serve your scoops with a drizzle of homemade caramel and a sprinkle of roasted peanuts—or add any toppings you love like dark chocolate shavings, chopped almonds, or toasted coconut flakes.

 

Prep Time: 15 minutes
Freezing Time: 2 hours
Servings: 6

Nutritional Information (Per Serving)

  • Energy: 220 calories

  • Protein: 2.46 g

  • Fat: 14.4 g

  • Carbohydrates: 25.45 g

  • Fiber: 2.7 g

Storage & Recommendations

  • Best enjoyed within 1 week for optimal texture.

  • Let sit at room temperature for 5–10 minutes before scooping if it becomes too firm.

  • Feel free to experiment with different toppings: try chopped toasted nuts, dark chocolate curls, or fresh fruit slices for extra flavor and texture.

  • This recipe is vegan, dairy-free, and contains no refined sugars.

Quinoa & Chia Seed Wraps

Quinoa & Chia Seed Wraps

Jun 24, 2025

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Quinoa & Chia Seed Wraps

Let’s be honest—finding a healthy wrap that’s actually delicious, holds together well, and doesn’t taste like cardboard can feel like chasing a unicorn. But these Quinoa & Chia Seed Wraps? They’re the real deal. Made with just two nourishing ingredients—quinoa and chia seeds—they’re soft, bendy, and wonderfully satisfying. No flour, no gums, no funny ingredients. Just simple, real food that works beautifully and tastes even better.

I was genuinely surprised the first time I made these. They’re not only easy to prepare but also incredibly versatile. Whether you’re rolling them into breakfast burritos, stuffing them with grilled veggies, layering smoked salmon like in the photo, or using them as a base for a quick flatbread pizza, these wraps are up for anything. And they’re so reliable—they don’t break apart or crumble like most store-bought gluten-free options. They bend, fold, roll, and wrap like a dream.

But let’s take a second to talk about quinoa, because it really deserves the spotlight here. This ancient seed is often mistaken for a grain, but it’s technically a seed that’s naturally gluten-free, making it perfect for sensitive tummies. What makes quinoa so special is that it’s a complete plant-based protein, meaning it contains all nine essential amino acids. That’s a rare gem in the plant world! It’s also a great source of iron, magnesium, B vitamins, and fiber, all of which support your energy levels, digestive health, and overall well-being.

If you’re looking to level up your meals with something that’s both practical and powerful, quinoa is the kind of ingredient that should be making regular appearances in your kitchen. It’s especially beneficial for anyone on a plant-based or gluten-free diet, and it pairs beautifully with chia seeds—tiny but mighty powerhouses that bring fiber, antioxidants, omega-3 fats, and plant protein to the mix. And when soaked, chia becomes beautifully gelatinous, helping to hold the wraps together without any added starch or flour.

The end result? Wraps that are soft yet sturdy, light yet filling, and so good you’ll forget they’re actually good for you. Try them once, and they might just become a staple in your home like they are in mine.

Ingredients (Yields 10 Wraps)

  • 1 cup (175 g) raw quinoa
  • 4 tablespoons (40 g) chia seeds
  • 2 cups (470 ml) water for blending, plus ½ cup water for chia softening
  • ½ cup (120 ml) water (for soaking chia seeds)
  • ¼ teaspoon salt
  • Coconut oil or another neutral oil, for brushing the pan

Directions

  1. Soak quinoa in water for at least 4 hours or overnight in the refrigerator.
  2. Rinse the soaked quinoa thoroughly under cold water, then drain well to remove excess moisture.
  3. In a separate bowl, combine chia seeds with ½ cup water. Stir well and let sit for 20 to 60 minutes until it turns into a gel.
  4. Add the drained quinoa, chia gel, salt, and the 2 cups water for blending into a blender.
  5. Blend until the batter is completely smooth and pourable—similar to crepe batter.
  6. Pour the batter into a bowl and let it rest for a few minutes while your skillet preheats.
  7. Heat a nonstick skillet over medium heat. Lightly brush the surface with coconut or neutral oil.
  8. Pour about ½ cup of the batter into the skillet and tilt it in a circular motion to spread the batter evenly into a thin layer.
  9. Cook for about 2 minutes, or until the surface looks dry and the edges begin to lift. Flip the wrap carefully.
  10. Cook the second side for another 1–2 minutes, or until fully cooked. The wrap may inflate or form a small balloon—this is a good sign!
  11. Transfer to a plate and repeat with the remaining batter, brushing the pan as needed.
  12. Serve the wraps warm or allow them to cool completely for storage.

Prep Time
20 minutes (plus overnight soaking)

Cooking Time
About 1 hour total (for 10 wraps)

Yields
10 wraps

Nutritional Information (Per Wrap)

  • Energy: 84 calories
  • Protein: 3.13 g
  • Fat: 2.29 g
  • Carbohydrates: 12.91 g
  • Fiber: 2.2 g
  • Iron: 1.11 mg

Naturally gluten-free.
100% plant-based (vegan).

Storage & Serving Tips

  • Store wraps in an airtight container in the refrigerator for up to 5 days.

  • Reheat briefly in a skillet or microwave to soften before serving.

  • Freeze between pieces of parchment paper for up to 3 months.

  • These wraps are ideal for tacos, burritos, quesadillas, flatbread-style pizzas, or simple sandwich wraps.

Banana & Oat Baked Bars

Banana & Oat Baked Bars

Jun 16, 2025

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Banana & Oat Baked Bars

If you’ve ever found yourself staring at two overripe bananas on your kitchen counter and wondering what on earth to do with them—this is your answer. These Banana & Oat Baked Bars are one of those magical recipes that prove you don’t need a long list of ingredients or complicated steps to make something nourishing and delicious. With just a few simple pantry staples, you can create soft, naturally sweet bars that feel like a treat but are wholesome enough to eat for breakfast or as a treat.

There’s something incredibly satisfying about working with minimal ingredients, especially when they’re as powerful as bananas and oats. This recipe is perfect for busy mornings, after-school snacks, or those moments when you want a little something sweet without reaching for a processed option. Plus, it’s totally customizable—add walnuts for crunch, chocolate chips for a touch of indulgence, or a dash of cinnamon for warmth. You’re in control here, and the simplicity of the base means there’s room to play and personalize.

And let’s not forget how kid-friendly these bars are. They’re soft enough for little ones, naturally sweet without any added sugar, and packed with nutrients that support energy and focus—making them a mom-approved favorite in lunchboxes or after-nap snacks. Adults love them too, especially if you’re looking to watch your calorie intake.

Now, let’s take a closer look at the real heroes of this recipe: bananas and oats.

Bananas are far more than just a sweet, creamy fruit. They’re a fantastic natural source of potassium, which is essential for heart health and muscle function, as well as vitamin B6, which helps support brain health and regulate mood. They’re also rich in antioxidants and prebiotic fibers, which feed your gut’s friendly bacteria and promote better digestion. Their natural sugars (fructose and glucose) give a gentle energy lift without spiking blood sugar levels the way refined sugars do.

Oats, on the other hand, are a superstar grain that deserves a regular spot in every kitchen. They’re high in beta-glucan, a type of soluble fiber known for its cholesterol-lowering and blood sugar-stabilizing benefits. Oats are also a solid source of plant-based protein, magnesium, iron, and manganese, making them especially important for vegetarians and anyone focused on building a more nutrient-dense diet. Their slow-digesting carbs keep you full longer, which is why these bars work so well as a lasting snack or on-the-go breakfast.

Together, bananas and oats create a naturally sweet, hearty, and satisfying foundation for baked goods that are comforting and nourishing at the same time. Add this recipe to your regular rotation, and you’ll always have a better-for-you option when the sweet craving hits—or when you just want to turn two ripe bananas into something delicious.

Ingredients

  • 2 large ripe bananas (~280 g peeled)

  • 1 cup (90 g) rolled oats

  • 1/3 cup (30 g) oat flour (or grind your own from rolled oats)

  • 1 tsp. baking powder (optional, for extra fluffiness)

  • 30 g chopped walnuts (optional)

  • 25 g dark chocolate chips (optional)

 

Directions

  1. Preheat your oven to 350°F (180°C).
  2. Prepare a mini loaf tin by lightly greasing it and lining with parchment paper to make removal easy.
  3. If using homemade oat flour, grind your rolled oats in a blender or coffee grinder until finely ground.
  4. In a large mixing bowl, mash the ripe bananas thoroughly until smooth and puréed.
  5. Add the rolled oats, oat flour, and baking powder (if using) to the mashed bananas. Mix until just combined—avoid overmixing.
  6. Spoon the batter into your prepared mini loaf tin and smooth the tops with the back of a spoon or teaspoon.
  7. If desired, top each bar with chopped walnuts and dark chocolate chips for an extra crunch and rich, chocolatey flavor.
  8. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bars cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.

 

Prep Time: 15 minutes
Baking Time: 30 minutes
Servings: 7 bars

 

Nutritional Information (Per Serving)

  • Energy: 152 calories

  • Protein: 4.26 g

  • Fat: 5.63 g

  • Carbohydrates: 23.06 g

  • Fiber: 3.5 g

Storage & Recommendations

  • Store in an airtight container at room temperature for up to 2 days.

  • Refrigerate for up to 1 week or freeze for up to 3 months in a sealed bag or container.

  • For a dessert twist, warm slightly and drizzle with caramel or coconut cream.

Dietary Notes
This recipe is naturally gluten-free (when using certified gluten-free oats) and vegan, making it suitable for a variety of dietary needs.

Muhammara or Red Pepper Dip

Muhammara or Red Pepper Dip

May 16, 2025

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Muhammara or Red Pepper Dip

Okay, let’s talk about something bold, smoky, and addictive, in the best possible way. Today we’re making muhammara, a rich red pepper dip that’s been a staple in Levantine kitchens for centuries and is slowly making its way into global recognition. While hummus usually steals the spotlight, muhammara deserves its place on your table. Think of roasted red peppers with their naturally sweet depth, blended into a velvety mixture with toasted walnuts, garlic, olive oil, and a tangy drizzle of pomegranate molasses. The result? A savory-sweet, slightly smoky dip that’s creamy, complex, and unbelievably versatile. It’s the kind of thing you want to spread on everything: toast, wraps, grilled fish, or let’s be honest, just eat it by the spoonful.

The process is a little bit therapeutic too. Roasting the peppers until they blister, toasting walnuts to bring out their earthy aroma, and swirling everything together into this magical dip, it’s a sensory journey. And once you taste it, you’ll understand why it should have a permanent place in your kitchen.

Let’s shine a light on the star ingredient: red bell peppers. These vibrant beauties aren’t just colorful, they’re nutritional powerhouses. Red peppers are one of the richest sources of vitamin C, even more than oranges, which means they’re incredible for immune support and skin health. They also provide high amounts of vitamin A, essential for eye health, and contain powerful antioxidants like beta-carotene and capsanthin. With very few calories and a natural sweetness that deepens when roasted, red bell peppers are perfect for flavor-packed recipes that nourish your body without compromise. Including them in your regular diet can support inflammation control, boost collagen production, and help protect cells from oxidative damage. Basically, your body will thank you.

And let’s not forget about the walnuts, the quiet powerhouse in this recipe. Not only do they bring an earthy richness and creamy texture to the dip, but they’re also one of the best plant-based sources of omega-3 fatty acids (ALA), which support heart and brain health. Walnuts are packed with antioxidants, especially in their thin skins, and they offer anti-inflammatory benefits that are particularly helpful if you’re managing chronic conditions or just trying to age well. They’re also a source of magnesium, copper, and plant-based protein, making them a perfect match for both flavor and nutrition. When toasted, their deep, nutty aroma brings out the umami character of muhammara. In short, don’t skip the walnuts, they’re doing more than just filling in the texture.

INGREDIENTS

  • 3 large red bell peppers (approx. 640 g)

  • 1 rice cake (approx. 5 g), or substitute with 2 small toast crackers or breadcrumbs

  • 70 g walnuts (60 g for the dip, 10 g for garnish)

  • 3 tablespoons olive oil (plus 1 tablespoon for garnish)

  • 3 garlic cloves

  • 1 tablespoon red pepper paste (or tomato paste)

  • ½ teaspoon paprika

  • ¼ teaspoon salt

  • 1 tablespoon pomegranate molasses (plus ½ tablespoon for garnish)

  • A few fresh parsley leaves (for garnish)

DIRECTIONS

  1. Start by giving your red bell peppers a good rinse. Slice them lengthwise and remove all the seeds and white membranes.
  2. Place the pepper halves skin-side up on a baking sheet.
  3. Broil them at 400°F (approx. 200°C) for 15–20 minutes, until the skins darken and blister.
  4. Once roasted, immediately place them in a glass container and cover with a lid. Let them steam for 15 minutes to loosen the skins.
  5. While the peppers are steaming, grind the rice cake or toast/breadcrumbs into fine crumbs using a coffee grinder or food processor.
  6. Toast the walnuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently to prevent burning. Set them aside.
  7. In an oven-safe jar or small dish, combine the olive oil with the garlic cloves (peeled but left whole) and roast at 350°F (approx. 175°C) for 5 minutes. This will mellow the garlic flavor beautifully. (You can also skip roasting and use raw garlic if preferred.)
  8. After 15 minutes, uncover the peppers and peel off their skins—they should come off easily. Discard any remaining seeds.
  9. Transfer the peeled peppers to a food processor.
  10. Add the toasted walnuts (reserving 10 g for garnish), ground breadcrumbs, roasted garlic with the infused olive oil, red pepper paste, paprika, salt, and pomegranate molasses.
  11. Blend until silky smooth. Don’t over-process; keep it thick and luxurious, not watery.
  12. Scoop the muhammara into a serving bowl.
  13. Garnish with a swirl of olive oil, a drizzle of pomegranate molasses, the reserved chopped walnuts, and fresh parsley.

PREP TIME: 30 minutes

COOKING TIME: 5 minutes baking
                             : 15 minutes broiling

YIELD: 6 servings

DIETARY INFO
This recipe is vegetarian, dairy-free, and gluten-free (if using rice cake or certified gluten-free breadcrumbs).

NUTRITIONAL INFORMATION
Per serving (based on 6 servings):

  • Energy: 217 calories

  • Protein: 4.12 g

  • Fat: 17.21 g

  • Carbohydrates: 15.47 g

  • Fiber: 2.8 g

STORAGE & RECOMMENDATIONS

  • Store in an airtight container in the fridge for up to 5 days.

  • Freezing is not recommended, as it may alter the creamy texture.

  • Use it in so many ways:

    • As a spread on toast

    • Swirled into pasta

    • As a dip for grilled veggies or pita

    • With grilled chicken or fish

    • In sandwiches or wraps for a flavor upgrade

Walnut Stuffed Chocolate Dates

Walnut Stuffed Chocolate Dates

May 7, 2025

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Walnut Stuffed Chocolate Dates

There’s something magical about recipes that require just a few ingredients but still manage to feel luxurious. This is one of those gems. If you’ve ever craved something sweet but didn’t want to sabotage your energy levels or overload on processed sugar, let me introduce you to your new best friend: Walnut Stuffed Chocolate Dates. This recipe is a total win, easy to prep, no baking required, and packed with real-food goodness. You’ll only need three whole ingredients to pull it off, and trust me, they work together like a dream.

These bites are chewy, crunchy, chocolatey, and just rich enough to feel indulgent, without any of the guilt. Whether you’re hosting friends, prepping a lunchbox treat, or simply need something satisfying after dinner, this is the kind of snack that feels both wholesome and a little bit fancy. They’re vegan, gluten-free, and completely refined-sugar-free, but you’d never guess by the taste. And the best part? You can keep a stash in the fridge or freezer so you’re always just a few seconds away from a nourishing, feel-good treat.

Let’s talk about dates, the true star of this recipe. Dates are often called “nature’s caramel,” and it’s not hard to see why, they’re sweet, sticky, and deeply satisfying. But beyond their flavor, dates are actually a powerhouse of nutrition. They’re high in fiber, which helps support digestion and regulate blood sugar. They also provide a decent dose of potassium, magnesium, and natural antioxidants, all of which support heart health, muscle function, and cell protection. Unlike refined sugars that spike and crash your energy, dates offer a slow, steady source of natural sweetness that fuels your body rather than drains it. Including dates in your regular diet is a simple way to add more whole-food sweetness and essential nutrients, especially if you’re trying to reduce processed sugar without sacrificing flavor.

Ingredients

  • 16 soft dates (135 g), such as Deglet Noor or Medjool, pitted

  • 16 walnut halves (50 g)

  • 60 g dark chocolate

Directions

  1. Start by removing the pits from your soft dates, if not already pitted. Gently make a slit down one side of each date and pull out the pit.
  2. Place one walnut half inside each pitted date, pressing it slightly so the walnut nestles nicely into the fruit.
  3. Arrange the walnut-filled dates on a tray or plate, these are now ready for the chocolate!
  4. Melt the dark chocolate using either a double boiler or the microwave. If using a microwave, heat in short bursts and stir frequently to avoid burning.
  5. Once melted, let the chocolate cool slightly so it thickens, this helps with coating and gives a better texture.
  6. Using a small spoon (about ¼ teaspoon works great), drizzle the melted chocolate generously over each stuffed date, making sure to cover the top well.
  7. Transfer the tray to the fridge and let the chocolate set for at least 30 minutes, or until fully firm.
  8. Once set, enjoy these bites cold from the fridge, or let them soften slightly at room temperature for a softer, caramel-like texture.

Prep Time: 20 minutes
Chilling Time: 30 minutes
Servings: 16 stuffed dates

Nutritional Information
Per 1 stuffed date:

  • Energy: 67 calories

  • Protein: 1 g

  • Fat: 3.67 g

  • Carbohydrates: 8.48 g

  • Fiber: 1.3 g

Storage

  • Store in the refrigerator for up to 1 week.

  • Freeze for up to 3 months in a sealed container or freezer bag.

  • Great for meal prep — feel free to double or triple the batch!

Recommendations

  • For an extra flavor twist, sprinkle a tiny pinch of sea salt or ground cinnamon into the melted chocolate before drizzling.

  • These are perfect for lunchboxes, post-workout snacks, or afternoon cravings.

  • This recipe is naturally vegan and gluten-free.