Recipes

Banana-Almond Ice Cream

Banana-Almond Ice Cream

This ice cream is dairy-free but tastes so heavenly you will not believe that it can be so healthy. I roast the bananas in a splash of coconut milk and honey to bring out the rich natural sweetness. Placing the bananas in the freezer overnight is also the main secret of this recipe which will allow you to just blend them using a blender or a food processor. But if I don’t have time to freeze them, I just toss the baked bananas in the blender; pour in the almond butter and almond milk, and then just blend until very smooth and place in the fridge for at least 2 hours to make sure it’s completely frozen. If you want yours to be sweeter, then you can add honey into the mix, little by little, until you achieve the desired sweetness before freezing. Once it’s frozen, you can enjoy the healthy and yummy ice cream, as is or you can top with some sliced almonds and dark chocolate.
Couverts2
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Ingredients

Instructions

  • Preheat your oven to 400° F.
  • Line your rimmed baking sheet with parchment paper.
  • Peel and slice bananas into thick coins.
  • Arrange the bananas in the baking sheet.
  • Drizzle with coconut oil and then the honey.
  • Bake for about 20 minutes; flip once, until lightly golden.
  • Let it cool for about 15 minutes before transferring in a Ziploc bag.
  • Refrigerate overnight in the freezer.
  • Add in the frozen baked bananas in a blender.
  • Add in the almond butter.
  • Pour in a small amount of almond milk and the blend.
  • Repeat procedure until you get the ice cream-like consistency.
  • Serve immediately.
  • Top with almonds and chocolate, if desired.
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Course; Ice cream / Nuts
Diets; Dairy-Free

Almond Topped Coconut Balls

Almond Topped Coconut Balls

I have always been addicted to nuts, coconuts, and chocolate so it’s not surprising that these sweet balls are a treat with thrice the delectable taste to my sweet tooth. I just can’t get enough of these chocolate-covered babies.
Couverts26 balls
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Ingredients

  • 4 cups of flaked coconut
  • 1/4 cup of light corn syrup or honey
  • 1 pack 12 oz. semisweet chocolate chips
  • 1/4 cup shortening or butter
  • 26 whole almonds or chocolate or both

Instructions

  • Line waxed papers in two cookie sheets or on any wide flat surface.
  • Place a large cooling rack on the top of the waxed papers.
  • In a large bowl, pour the coconut flakes.
  • Heat the corn syrup in the microwave for about 1 minute, or until the syrup boils.
  • Quickly pour in the bowl of coconut flakes, and then stir until well combined.
  • Scoop out a tablespoon measure.
  • Roll the mix in your hands.
  • After you shape them into balls, place on the rack.
  • Allow to rest for about 1o minutes.
  • Re-roll if there are any loose ends sticking out.
  • Place the shortening and the chocolate in a large glass bowl.
  • Melt in the microwave or in a saucepan on a stovetop.
  • Stir once or twice to mix well.
  • Quickly working, scoop 1 tablespoon of melted over each coconut ball.
  • Grab an almond and lightly press on top of each ball.
  • Allow the chocolate to cool and set.
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Course; Dessert / Nuts

Almond Brittle

Almond Brittle

My husband made these one weekend and we absolutely loved it. The salt balances the overly sweet flavor of the brittle.
Couverts10 servings
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Ingredients

Instructions

  • Line your baking sheet with some waxed paper.
  • Melt the butter in a skillet on medium-high heat
  • Add the almonds, syrup, sugar, and pinch of salt.
  • Mix and stir the mix for about 6 minutes or until the sugar and syrup mix has reached a thick caramel consistency.
  • Spread the almond mixture, making a thin layer, in the prepared baking sheet.
  • Allow to cool until the mix hardens.
  • Break into pieces and enjoy.
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Course; Dessert / Nuts

Chocolate Chip Oatmeal-Almond Cookie Dough

Chocolate Chip Oatmeal-Almond Cookie Dough

This easy to make recipe is the real deal, a true vegan and gluten-free breakfast cookie that is indeed a gooey and delicious breakfast partnered with milk.
Couverts1
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Ingredients

Instructions

  • Prepare the oven by heating to 350° F
  • Grease an oven-safe dish or ramekin.
  • Set aside.
  • Except for the chocolate chips, combine the applesauce, almond butter, baking powder, vanilla, honey, and salt.
  • Add in the oats and the almond meal.
  • Stir until you have a sticky dough.
  • Mix in the chocolate chips.
  • Transfer the cookie dough in your oven safe dish or ramekin.
  • Top with additional chocolate chips and sprinkle with sea salt if desired.
  • Bake for about 18 to 20 minutes, until baked to your preferred consistency.

Notes & Wine Advice

You can replace the chocolate chips with nuts or raisins for a healthier cookie.
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Course; Basic recipe / Coockies / Biscuit

Almond Milk Quinoa Breakfast

Almond Milk Quinoa Breakfast

This vegan and gluten-free breakfast takes about 25 minutes total to make. Quinoa is a type of whole grains that is high in fiber and protein, making it a great way to kick-start your metabolism in the morning. Honey and the fruit of your choice will sweeten this treat to your liking.
Couverts4 servings
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Ingredients

  • 4 cups of almond milk
  • 1 cup of mixed quinoa red, black and white varieties in equal parts
  • 2 tbsp. of pistachios or other nut of your choosing slivered
  • 10 oz. of fresh strawberries and/or any of your favorite fruit sliced
  • Honey as sweetener

Instructions

  • Over low heat, warm almond milk in a sauce pan.
  • After about 2 minutes, you can add in the quinoa mix.
  • Cook in low heat, about 15 minutes, gently stirring so the quinoa does not clump, until cooked through and there is some almond milk left.
  • Remove from the heat.
  • Divide into 4 equal parts in bowls.
  • Top with strawberries or your favorite fruit and the pistachios.
  • Drizzle with honey.
  • Serve.
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Course; Breakfast
Diets; Gluten-Free / Vegan

Fruity Almond Breakfast Bars

Fruity Almond Breakfast Bars

This breakfast is an excellent source of protein plus you can make them ahead of time during the weekend because they will last up to 1 week when stored. I use all organic products for this.
Couverts12 bars
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Ingredients

Instructions

  • Prepare your oven by preheating to 350° F.
  • Grease a 9” by 9” baking dish lightly and line with some parchment paper.
  • Put the almond butter and the mashed bananas in a small-sized pot.
  • Heat and gently stir until well combined, and then set aside.
  • Chop the apricots, blueberries, and cherries coarsely.
  • Transfer to a mixing bowl.
  • Add in the sliced almonds, oats, flax seeds, cinnamon and the sea salt.
  • Mix.
  • Fold the banana-almond butter mixture.
  • Scoop the mixture in your prepared baking dish, press to an even flat and bake for 20 to 25 minutes.
  • Cool and cut into bars.
  • Store the bars in an airtight container for a week.
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Course; Breakfast

Almond Banana French Toast

Almond Banana French Toast

This breakfast meal is easy to prepare especially because I have a Panini press at home. But if you don’t have one, then you can just cook this in a frying pan with the aid of cooking spray. Just press on the sandwich with the back of a spatula.
Couverts4
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Ingredients

  • 4 slices 1.5 oz. multigrain bread
  • 2 large-sized eggs
  • 1/4 cup of unsweetened almond milk
  • 2 tsp. vanilla extract
  • 1/4 tsp. of ground cinnamon
  • 2 tbsp. of almond butter
  • 4 tsp. maple syrup
  • 1 piece banana
  • Cooking spray

Instructions

  • In a shallow bowl, crack the egg.
  • Add in the almond milk, cinnamon, and the vanilla extract.
  • Whisk to combine.
  • In another bowl, mix the maple syrup and the almond butter.
  • Set aside.
  • Cut the banana into 4 thin lengthwise slices and then cut crosswise.
  • Set aside.
  • Spread the almond butter mix evenly across two bread slices.
  • Top with 4 banana slices and cover with the remaining bread slices.
  • If you are a using a Panini press, then preheat to 425° or high heat.
  • Dip the sandwiches in the egg mix.
  • Drip the excess egg mix.
  • Lightly coat the panini grill plates with the cooking spray
  • Arrange the sandwiches in the press.
  • Close and press to gently flatten, and cook for about 3-4 minutes, until brown.
  • Place on a cutting board and cut diagonally in half.
  • Serve hot.
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Course; Bread / Fruit

Almond-Banana Pancakes

Almond-Banana Pancakes

I just quadruple the amount of ingredients, cut the bananas into thick coins, and then blend everything until smooth for a fast breakfast for the whole family with a serving of blueberries on the side and a drizzle of honey plus a glass of milk.
Couverts1
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Ingredients

  • 1 medium-sized banana mashed
  • 2 large eggs
  • 1/4 cup of almond meal
  • 1/2 tsp. baking powder optional

Instructions

  • Put all the ingredients in a small bowl mix thoroughly until there are no more lumps and smooth.
  • Heat the pan on medium heat and then coat with non-stick spray.
  • Pour about 2 tablespoons of batter in the pan and cook for about 1 minute.
  • Flip and then cook for 1 minute on the other side.

Notes & Wine Advice

The batter will be slightly thinner than the normal pancake batter so you won’t need as much to make 1 pancake.
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Course; Pancake’s / Crepes

No-Bake Healthy Granola Bars

No-Bake Healthy Granola Bars

This healthy and sweet granola bar for breakfast is especially very easy to make since there is no need to bake the mix. For those who want a gluten-free vegan version, just use gluten-free rolled oats and substitute the honey with agave or maple syrup.
Couverts10 bars
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Ingredients

  • 1 cup of packed dates pitted
  • ¼ cup honey
  • ¼ cup creamy and salted natural butter peanut or almond
  • 1 cup unsalted roasted almonds chopped loosely
  • 1 ½ cups of rolled oats
  • Add-ins: banana chips chocolate chips, nuts, dried fruit, vanilla, etc.

Instructions

  • Add the dates in a food processor or blender and then mix for about 1 minute, until you get small bits, forming a dough-like consistency.
  • Place the dates, oats, and almonds in a bowl.
  • Mix and then set aside.
  • In a small saucepan, warm the honey and the peanut butter on low heat.
  • Stir the honey and peanut mix.
  • Pour the date mix.
  • Stir to break up the dates and disperse them thoroughly.
  • Once the mixed is thoroughly combined, transfer to a small pan or an 8” by 8” dish lined with parchment paper or plastic wrap so you can easily lift the bars out when cooked.
  • Press down on the mixture until you flatten them evenly.
  • Cover with plastic wrap or parchment paper.
  • Put in the freezer for about 15-20 minutes until the mixture hardens.
  • Remove bars from the dish or the pan.
  • Chop into 10 equal sized bars.
  • You can store them in an airtight container for a few days and serve during very hectic mornings.

Notes & Wine Advice

If you want a toasted tasted in your bar, then you can toast your oats for about 15 minutes in 350° F, or until golden brown.
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Course; Breakfast / Nuts

Green Chocolate Smoothie

Green Chocolate Smoothie

This very healthy green-colored but chocolate flavored smoothie is full of vitamins A and C, iron, and calcium is perfect for breakfast or light afternoon snack.
Couverts1
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Ingredients

  • 1 banana peeled, chopped, and frozen
  • 1 cup of spinach
  • 1/2 cup of nonfat yogurt
  • 1 cup of chocolate almond milk
  • Pinch of cinnamon

Instructions

  • Except for the cinnamon, blend everything until creamy and smooth.
  • Top with a sprinkle of cinnamon.
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Course; Chocolate / Smoothies