Okay, now I am obsessed with lavender-flavor anything. Some people think it tastes like soap or something but not me!
I was so excited when I found lavender extract at Savory Spice Shop. This store rocks because they have all kinds of goodies! You can order from their site or they have locations throughout California. I go to the one in Sonoma, CA.
I was slightly jealous of all my friends at our Easter party yesterday because they had some AMAZING (my boyfriend said it was possibly the best ice cream he's ever had) homemade ice cream.
WHATEVER I said. Just kidding..I pretended like it looked gross and I honestly didn't want any. Well I passed up the brownies also. That made me want to make ice cream today!
So that being said here is some amazing guilt free ice cream. Feel free to experiment yourself as well.
1 1/2 frozen bananas
1/4 cup frozen mangos (I use Trader Joe's frozen mangoes)
1 tsp Vegan Chocolate Shakeology
sprinkle of honey powder (optional)
splash of water
splash of lavender extract
1. Put the frozen bananas in a high speed blender or even a food processor (I use a Ninja) you have it.
2. Pulse a little bit so the big chunks of bananas break down (the bananas will be super hard and difficult to work with so you can let them sit out for 5 minutes to soften before you blend them.
3. Add the frozen mangoes, Vegan Chocolate Shakeology, water, and lavender extract.
4. Slowly pulse the ingredients until it starts to break down more and blend until creamy texture. About 30 seconds or so depending on your blender/food processor.
5. Add another splash of water if it is not creamy enough. (You can also add almond milk or canned coconut milk or cream for a creamier texture).
6. Transfer to a bowl and sprinkle Vegan Chocolate Shakeology and honey powder on top.
Easy go-to lemon asparagus recipe:
1 bunch asparagus
1-2 Tbsp olive oil
1/2 tsp Salt
1/2 tsp Pepper
Coat and mix the olive oil, salt and pepper well (I use my hands to coat).
Grate the lemon zest on top.
Cook at 400 degrees F for 20-25 minutes or until crispy.
I cook directly on the cookie sheet and try not to crowd your asparagus.
Some like to put foil down or use a silpat.
1 tbsp coconut oil
1/2 medium onion, diced
4 cloves garlic, minced (about 4 teaspoons)
1 pounds ground turkey
1/2 teaspoon dried oregano leaves
1 tablespoons chili powder
1 tablespoons ground cumin
1 tablespoons unsweetened cocoa
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 can (6 ounces) tomato paste
1 can (14.5 ounces) whole tomatoes
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) chicken broth
1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and mix, let sit for about a minute (be careful not to burn anything), crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, add the oregano chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot. Add tomato paste and stir until combined.
3. Add the tomatoes with their juice, and chicken broth to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least one hour. Do not skimp on the simmer, it brings the flavors together.
This chili was amazing and inspired from http://jessicarodriguezfitness.com/chocolate-chili/
1 cup spinach
1/4 cup onions
1/4 cup olive oil
3 cloves garlic
1 tsp dried parsley (or fresh)
1 tsp salt
1 tsp garlic powder
1. In a mortar(herb smasher device), smash garlic cloves, parsely, salt, and garlic powder until paste like.
2. In a bowl mix the olive oil and the paste.
3. Clean and dry mushrooms and add to the bowl and coat mushrooms well.
4. Cover and let sit for 20 minutes to marinate.
5. Meanwhile chop onions and spinach finely.
6. Preheat oven to 400 degrees F
7. Carefully remove mushroom steams and place mushroom caps on a cookie sheet with aluminum foil (I don't put aluminum foil-I like the crisp but it's cleaner with foil).
8. Chop the mushroom steams and mix the onions, spinach, mushrooms, herb paste and olive oil.
9. Spoon a good amount of the mix into the mushroom caps.
10. Bake for 20 minutes and serve hot! Be careful though.
8 oz pitted dates
1/2 cup walnuts
chocolate chips for topping
1. Make sure your dates are pitted, if not then pit them and weigh them. I used 8 oz. I'm not sure what that will be equivalent to but it looked like about 1 1/2 cups give or take. Make sure your dates are soft. If they are not soft let them soak in water for 20-30 minutes to soften up.
2. Pulse dates in food processor until chopped.
3. Add walnuts to food processor. This will get really messy-be patient and continue to scrape down the sides until everything is fully blended. You can also play around the recipe here if you want and mix up the type of nuts you use such as almonds, cashews, or a blend. You can also add cinnamon or dried fruits in the food processor.
4. Line a small baking dish (I used a bread pan and I had the right thickness) with parchment paper. (You can also double the recipe and use a bigger dish to make more larabars.) Put the mixture in the baking dish and push down all sides and even it out (the messiest part).
5. Freeze for about 30 minutes or until firmer.
6. Flip out the mixture on a cutting board making sure to remove the parchment paper.
7. Cut into bars (you can determine how big or small to make them. Mine were pretty thin and it made about 8-10.
8. Individually wrap the bars in parchment paper for easier access. (And so they don't smoosh together).
9. Keep in freezer until ready to eat. If you want them a little softer, leave it out for a few minutes from the freezer, although mine were soft straight out of the freezer!
1 whole wheat tortilla
Your choice pizza toppings:
1. Cook tortilla on cookie sheet(or pizza stone) for 5 minutes at 375.
2. Take out the tortilla and add your pizza toppings.
3. Bake for another 10-12 mins at 425 or until golden brown and tortilla is crispy.
2 scoops banana protein powder
1/2 cup water
1/4 cup blueberries
2 tbsp coconut flour
1/2 tsp baking powder
1 tbsp coconut oil
1. Mix all ingredients except coconut oil.
2. Heat sautee pan to medium to high heat. Add coconut oil in pan and let melt.
3. Cook pancakes about 3-4 minutes on each side or until bubbles pop on the first side then flip.
My batch made 3 pancakes.
1 whole free range chicken
1. Preheat oven to 425 degrees F.
2. To prepare the chicken, unwrap it and put it in a baking dish (I throw away the giblets but you can keep them to cook them)
3. Cover your chicken with a good amount of salt and pepper. Cut the lemon in slices and put some in the center and some in the wings of the chicken. Put a few rosemary sprigs in the center of the chicken and coarsely chop up a sprig of rosemary and put it on the top. Coarsely chop up a few cloves of garlic and about a half of onion. Place the onion and garlic throughout and on top of the chicken.
4. Put the chicken in the oven and cook the chicken at 425 degrees F for 45 minutes, reduce heat to 350 for another 20-25 minutes.
5. Remove chicken, let rest for 5 minutes. Cut into the leg and make sure the juices are running clear.
Healthy Homemade is inspired by myself and other amazing chefs. This is a place for people to find healthy homemade and semi-homemade recipes.