This has got to be the easiest recipe of all time! If you have bananas that are a little too ripe, don’t throw them out – put them in the freezer! They will turn brown and look disgusting, but don’t worry 🙂 Once the bananas are frozen, peel them and place them in a food processor. After pulsing a few times, you may have to scrape the sides of your bowl. Expect to see a chunky mess! Pulse a few more times, and voila! Banana ice cream! It has the exact same consistency as soft serve.
(If you are worried about your food processor or blender being able to handle the frozen banana: Peel the bananas and slice them up into 1/4 to 1/2 inch thick disks. Place the banana slices in the freezer for about an hour or until they are frozen solid. Follow directions as usual.)
I didn’t love the plain banana flavor, so I added a blob of Justin’s honey almond butter. It was amazing!
You can eat it as is, or freeze for scooping. I haven’t tried it yet, but I have read a few places online that you can add cocoa powder to make chocolate ice cream. Can’t wait to try it!
Ok, I’m finally back with the lasagna recipe! I was really surprised at how easily this came together, and it was very good! My meat loving sister said she usually hates lasagna, but loved this one. The entire pan was gone in less than 24 hours between my sister and my husband 🙂
We use this organic brown rice pasta (purchased from Greenlife, not Amazon) and it was great! Had a good texture and flavor. We also use Daiya mozzarella cheese for the first time, after reading great reviews online. I was too nervous to taste it by itself, but it was perfect in the lasagna. Wasn’t quite as melty/stringy as real cheese, but I was pleasantly surprised at how much we liked it!
There isn’t really a recipe for this… I just put a small amount of sauce in the bottom of the pan, then layered the following ingredients until my pan was full/I ran out:
- cashew ‘cheese‘ (similar to ricotta)
- frozen spinach (thawed)
- spaghetti sauce (we use Prego, which isn’t organic but meets our other requirements)
- Daiya cheese
We topped it with the remaining Daiya cheese and baked uncovered at 375* for about 30 minutes.
We will definitely be making this again!
Dinner. Was. Amazing!
We made tortilla soup using this recipe and it is now on our top 3 recipe list. SO good! We tweaked it a bit based on our likes and things we had/didn’t have on hand:
- 1 tbsp EVOO (Didn’t actually measure)
- 1 sweet onion, finely chopped
- 4 cloves garlic, minced
- 4 small zucchini, chopped
- 1 small purple bell pepper, chopped
- 1 ear fresh corn
- 3 tbsp ground cumin
- 28oz can crushed tomatoes
- 3 cups vegetable broth
- 15oz can black beans
- salt, pepper, crushed red pepper and garlic salt, to taste
- chopped avocado, for garnish
We followed the directions on the original recipe and it was perfect! We didn’t make the tortilla strips this time, so I guess this isn’t technically ‘tortilla’ soup 🙂 I think I will try it next time. I’m excited to try and make my own tortillas to use!
Before & After:
I am LOVING my new microwave chip maker from Pampered Chef! These were super easy. Just wash the sweet potato, slice using a mandolin slicer (I used the new Pampered Chef Simple Slicer) sprinkle with a little salt and pop in the microwave!
I have no affiliation with Pampered Chef, I just love their products 🙂