Vegan Double Chocolate Ice Cream

I have the biggest sweet tooth especially when it comes to ice cream and chocolate.   This chocolaty delight satisfies my craving without all the guilt.  In fact, it’s darn right healthy, so I think it’s safe to say “guilt-free”!  This recipe is super easy to achieve.  All you need is an ice cream maker, a blender and freezer safe containers for storage.   I strongly encourage you to invest in one if you’re an ice cream lover like me.  I find that when I have healthy treats on hand, it helps keep from running down to the 7-11 for a pint of Cherry Garcia when a craving strikes.  My secret ingredient is a little bit of black coffee added to the mix.  It really intensifies the flavor of the chocolate.  This recipe makes about 1.5 quarts.  Hope you enjoy!

Vegan Double Chocolate Ice Cream
Vegan Double Chocolate Ice Cream

Ingredients:

4 ripe bananas

3 cups of unsweetened original almond milk

4 tbsp. unsweetened cocoa powder

4 tbsp. coconut sugar

2 tbsp. black coffee

A pinch of cinnamon

½ cup cacao nibs (or any healthy chocolate chips you like)

Directions:

In a small mixing bowl mix 1 cup of almond milk with the cocoa powder and coconut sugar.  Microwave for about a minute to a minute and 20 seconds.  Continue mixing until everything is dissolved.  Put all the ingredients (minus the cacao nibs) into a blender, and blend until smooth.  Store in an airtight container and refrigerate for at least 4 hours. Make sure that your ice cream bowl is frozen solid before using.  Follow the directions for your ice cream maker.  It should take about 15-20 minutes.  Add cacao nibs 2 minutes before it’s done.  The ice cream will be very creamy, almost like soft serve, so store it in a freezer safe container for at least 5 hours to harden up before serving.  If the mixture is to hard to serve, just let it sit out for about 15 minutes.  (I put mine in the microwave for just 30 seconds)  Now it’s ready to serve!  You can add extra cacao nibs on top if you like.

Guilt-free Vegan Chocolate Ice Cream
Guilt free Vegan Chocolate Ice Cream

Enjoy!

Steel Cut Oatmeal Parfait with Greek Yogurt and Berries

When life gives you steel cut oats, make a parfait!  This was my first time making steel cut oats, and I was very impressed.  The texture is so hearty and creamy.  I’m definitely going to be using them again.  I wanted to do something a little different than my usual oatmeal routine, so I came up with this parfait.  Hope you enjoy!

Steel Cut Oatmeal Parfait with Greek Yogurt and Berries

Ingredients:

1 cup of Steel Cut Oats (you only need ¼ cup of cooked oatmeal for each parfait you make.  Store the rest in the refrigerator if only making one)

3 cups filtered Water

Pinch of Sea Salt

Couple drizzles of Honey

1/4 tsp. Cinnamon

1/4 cup Plain Greek Yogurt

3 large fresh Strawberries sliced

Small handful of Blueberries

1 tbsp. sliced Almonds

Directions:

Boil water and add salt and oats. Cover and reduce to low simmer, cooking for 15-20 minutes.  In a separate bowl, mix Greek yogurt, a big drizzle of honey and cinnamon.  Let oatmeal cool down when it is finished.  Layer oatmeal, yogurt and berries in a glass, and top with sliced almonds.  Finish with a drizzle of honey on top.   (This recipe is for one parfait.  Adjust accordingly for however many you’re making.)

Top with a drizzle of honey and enjoy!

 

Enjoy!

Healthy and Hearty Vegetable Soup

Healthy and Hearty Vegetable Soup
Healthy and Hearty Vegetable Soup

 

At least one day a week, I like to try to eat vegetarian.  This soup is great for lunch or dinner, and is so delicious and hearty that you won’t be missing the meat at all!

Ingredients:

2 tbsp. of Extra Virgin Olive Oil

1 large Onion diced (white or yellow)

2 cups of sliced Carrots

3 cloves of minced Garlic

4 cups of sliced Zucchini (3/4” thick)

(1) 16 ounce bag of frozen Fordhook Lima Beans

(1) 28 ounce can of Hunts Diced Tomatoes Basil, Garlic & Oregano

(1) 32 ounce container of Unsalted Vegetable Stock

20 grinds of fresh ground Black Pepper or ¼ tsp of pre-ground

2 pinches of Crushed Red Pepper Flakes

1 tsp. dried Basil

½ tsp. dried Oregano

1 tsp. Sea Salt

(1) 5 ounce container of fresh Baby Spinach

 Directions:

In a large soup pot, heat olive oil on medium heat, and add the onions, carrots and red pepper flakes.  Sauté for about 5-7 minutes, and add garlic, zucchini, pepper, sea salt, basil and oregano.  Stir everything together, and cook for 2 more minutes.  Add the tomatoes and vegetable stock and bring to a boil.  Add the lima beans and cover and simmer on medium low heat for about 15-20 minutes stirring occasionally.

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Serve the soup in a bowl, and top with a large handful of spinach.  Let the spinach wilt from the heat of the soup and serve.  (I like adding the spinach to the individual servings to keep its nutritional value, and so it doesn’t become mushy for leftovers.)

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Enjoy!

Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Gluten Free Ground Turkey and Quinoa Stuffed Peppers
Gluten Free Ground Turkey and Quinoa Stuffed Peppers

Ingredients:

1 lb. of Lean Ground Turkey or Turkey Breast

6 Bell Peppers (Any colors you like)

2 tbsp. Extra Virgin Olive Oil

1 medium Onion

2 cloves of Garlic

(1) 28 ounce can of Hunts Basil Garlic and Oregano Diced Tomatoes

1 tsp. of Sea Salt

¼ tsp. fresh ground Black Pepper

¼ tsp. Crushed Red Pepper Flakes

½ tsp. Onion Powder

½ tsp. Garlic powder

2 tsp. Italian Seasoning

1 cup of low fat Mozzarella Cheese

1 cup of cooked Quinoa (I used Vigo Gluten and Wheat Free)

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 Directions:

Pre-heat oven to 350 degrees, and cook quinoa according to the package instructions. Put on the side for later.  Heat a large sauce pan to medium high heat, and add the turkey.  Brown and once it’s all cooked drain the fat into a strainer.  Put turkey back on the heat.  Add the olive oil, onion, salt, pepper, crushed red pepper flakes, Italian seasoning, onion and garlic powder, and sauté everything together for about 5-7 minutes.  Add the garlic and cook for an additional 2 minutes.  Add the tomatoes and stir everything together.  Cover and simmer for about 5-7 minutes.  Add the cooked quinoa.  Once everything is stirred, your pepper stuffing is ready.

Stuffing is ready!
Stuffing is ready!

 

Cut the tops off the peppers, and remove the ribs and seeds.  Drizzle just a little olive oil on each pepper, and toss the peppers around with your fingers until both the inside and outside are evenly coated.  Line a large baking sheet with tin foil.  Place the peppers on the baking sheet, and fill them to the top with the stuffing.  Don’t be shy! Top each one with mozzarella cheese.  Place on the center rack of the oven, and cook for about 35-40 minutes.

Stuffed Peppers 002

Enjoy!

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www.healthyishappynothungry.com

 

Creamy Banana Walnut Oatmeal

Creamy Banana Walnut Oatmeal
Creamy Banana Walnut Oatmeal

Ingredients:

1/2 cup Old Fashioned Oats

3/4 cup unsweetened Almond Milk

1 Banana sliced

2 pinches of Cinnamon

Couple drizzles of Honey

2 tbsp. plain Greek Yogurt

Small handful of chopped Walnuts

Directions:

Mix oats and almond milk in a bowl and microwave for 2 1/2 to 3 minutes.  Add the cinnamon and a drizzle of honey and stir.  Add the Greek yogurt and another drizzle of honey on top.  Add sliced bananas and top with walnuts.  Stir everything together.

Enjoy!

 

Detox Green Tea with Mint Ice Cubes

Healthy Detox Green Tea with Mint Ice Cubes
Healthy Detox Green Tea with Mint Ice Cubes

Ingredients:

8 packets of 100% Green tea

8 cups of filtered Water

Juice of 1/2 Lemon

3 inch chunk of fresh peeled Ginger

3 tbsp. of Raw Honey

1 bunch of Mint leaves

Directions:

Bring water to a boil with the green tea packets and ginger and reduce to a simmer for about 5 minutes.  Take off heat and let steep for about 15-20 minutes.  Remove ginger and tea bags and pour into a pitcher.  Add lemon and honey and whisk until combined.   Refrigerate.  Freeze fresh mint leaves inside your ice cube trays.  Pour tea over your mint ice cubes and garnish with lemon.

Enjoy!

Frozen Mint Ice Cubes
Frozen Mint Ice Cubes

Clean Eating Guacamole

This is the best Guacamole recipe EVER!
This is the best Guacamole recipe EVER!

Ingredients:

2 ripe Avocados

Juice of ½ a Lemon

½ medium Red Onion (finely diced)

1 clove of Garlic (minced)

1 Jalapeno (minced)

2 Plum Tomatoes (diced)

1 tbsp. fresh Culantro or Cilantro

Directions:

Cut avocados and scoop out into a medium bowl.  Immediately add lemon juice and break the avocado up mixing it in the juice until it becomes creamy (the lemon juice keeps the avocado from turning brown).  Add the onion, garlic and jalapeno and mix.  Add the cilantro/cilantro and tomatoes and fold everything together.  It’s now ready to serve.

Enjoy!

Clean Eating Guacamole
Clean Eating Guacamole

Clean Eating Chicken Fajitas

Clean Eating Chicken Fajitas
Clean Eating Chicken Fajitas

 

Ingredients:

2 tbsp. Extra Virgin Olive Oil

3 large Boneless Skinless Chicken Breasts (cut into strips)

3 Bell Peppers (Red, Green and Yellow or any other combination will do) cut into strips

1 medium sliced Red Onion

1 tbsp. Garlic Powder

1 tbsp. Onion Powder

1 tbsp. Chili Powder

1 tbsp. Ground Cumin

Pinch of Cayenne Pepper

About 10 grinds of Fresh Ground Black Pepper

¼ tsp. Sea Salt

1 tbsp. water

(1) 16 ounce package Whole Wheat Fajita Tortillas

Directions:

In a large sauté pan heat up the olive oil on medium high heat and add the peppers, onion and chicken.  Stir and cook for about 5 minutes before adding the spices.  Make sure everything is well combined.  Add water cover and continue cooking for 5-8 more minutes stirring frequently.  You’ll know it’s done when the chicken is cooked all the way through and the vegetables are softened.  Warm up tortillas on a microwave safe plate with a damp paper towel on top for 30-60 seconds (depending on how many you’re making). Serve with fresh guacamole and a dollop of Greek Yogurt on the side.

Enjoy!

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Enjoy with fresh Guacamole. You can find the recipe for guacamole under “healthy sides”.

 

Raspberry Almond Spinach Salad

This recipe is so simple, and can be easily adjusted to what you have in your pantry.
This recipe is so simple, and can be easily adjusted to what you have in your pantry.

 

Ingredients:

2 cups of fresh Spinach

½ Yellow Bell Pepper sliced thin

2 tbsp. of grated Carrots

Handful of raw Broccoli

Handful of fresh Raspberries

Handful of raw sliced Almonds

1tbsp. Light Balsamic Vinaigrette

Directions:

Place all of the ingredients on top of a bed of spinach.  Add a light dressing of your choice. (I used Balsamic)  Toss everything together until evenly coated.

Enjoy!

Raspberry Almond Spinach Salad
Raspberry Almond Spinach Salad

Peanut Butter Banana with Raisins and Walnuts

This is one of my all-time favorite energizing snacks to eat an hour before a workout, or anytime I’m feeling a little low on energy.  It definitely hits the spot!
This is one of my all-time favorite energizing snacks to eat an hour before a workout, or anytime I’m feeling a little low on energy. It definitely hits the spot!

Ingredients:

1 Banana

1 tbsp. of Peanut Butter ( I use Jiff Natural, but feel free to use any healthy nut butter of your choice)

Handful of Raisins

1 tbsp. of chopped Walnuts

 Directions:

Spread peanut butter on banana, and top with raisins and walnuts.  Serve with a spoon.  This is also very kid friendly.  My son loves it (minus the walnuts).

Enjoy!

Peanut Butter Banana with Raisins and Walnuts
Peanut Butter Banana with Raisins and Walnuts