Bananas were never just a breakfast food for me. I distinctly remember my mom’s fried bananas with cinnamon being one of my favorite desserts as a child. However, I was still pretty skeptical of the “banana ice cream” recipes I’ve seen floating around because I just wasn’t believing that this fruit could pull it off. As I was sifting through a borrowed (and awesome) cookbook last week, I stumbled upon yet another “ice cream” recipe which coincided with me realizing I had a bag of frozen bananas in the freezer that were at their breaking point. And so banana ice cream dessert making commenced:
Banana “Ice Cream” with Sweet-and-Salty Roasted Almonds
From It’s All Good by Gwyneth Paltrow and Julia Turshen
- 4 ripe bananas, peeled and sliced into thin rounds and frozen
- 1/2 cup finely chopped roasted almonds
- 2 teaspoons plus 2 tablespoons maple syrup, divided
- 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1 pinch of coarse sea salt
Freeze bananas ahead of time on a tray or can throw them right in a Ziploc bag. (I always keep some like this in the freezer for smoothies.) Once frozen, combine with almond milk, vanilla, and 2 tablespoons of maple syrup in a blender or food processor. Pulse until smooth and scrape down sides to get all bananas broken down.
Meanwhile, mix the almonds, salt and 2 teaspoons of maple syrup for the topping. Spoon the banana ice cream into bowls, top with almond mixture and serve immediately.
I am not lying even a little bit when I say this was an amazing dessert. Dairy free, but tasted like a vanilla frozen yogurt and a banana got together and made a baby. And I would eat that baby any time.
Image Source: It’s All Good: Delicious Easy Recipes That Will Make You Look Good And Feel Great
I’ve had my fair share of non-dairy ice creams. And I have nothing good to say about any of them. Until last night, when I had Steve’s Cold-Brewed Cinnamon Coffee Ice Cream.
My favorite part of Steve’s Ice Cream isn’t the delicious coconut undertone (made with coconut cream), or even that a serving has less sugar than most breakfast yogurt. It’s that this product does not contain the insoluble fibers typically added to non-dairy frozen desserts. Instead, Steve, god bless him, uses the more natural pea protein (yes, those peas) which is much easier to digest for sensitive stomachs like mine.
As for the flavors, Steve’s makes tons of them – both dairy and non-diary – and you can find a bunch at Glen’s Garden Market. If you steer clear of dairy like I do, you must give this brand a try. It was creamy, surprisingly satisfying, and straight up tasty.
For all you non-vegetarians out there: you know what I mean when I say that sometimes you just need a cheeseburger. And not in the hungover, greasy sort of way, but in the “I’ve been so good about eating healthy and now I want something truly delicious” kind of way.
Palena Cafe has been continuously rated the best burger in DC and is currently the 13th best burger in the country, according to our waiter this past Saturday night. Every accolade I can think of to describe how awesome this burger is has already been said, perhaps most thoroughly by Brian Oh at Serious Eats. Hint: truffle is involved.
Read his review and get your butt over to Cleveland Park like now.
Image Source: Brian Oh – Serious Eats
In the introduction of Cooked, Michael Pollan talks about how Americans spend much less time cooking than we used to, partly due to the advent of convenient food products. And I agree that it’s pretty unfortunate how our country has come to rely on those processed, ready-made meals instead of real food.
There is a solution for this problem though, and I feel obligated to share it with my 5
0,000 readers. If timeliness is key, consider that there are actually lots of tasty meals you can make in under 10 minutes, soup being one of the easiest by far.
My example for you today came to me in a moment of brilliance when looking though my leftovers. It began as a black bean and onion side dish earlier in the week: Eden organic black beans, sautéed sweet onions, with onion and garlic powders. I took the immersion blender to it, added in some water for a thinner consistency and heated on the stove top. Voila: homemade black bean soup.
Don’t stop at black beans. Consider options like canned beets + coconut milk, or lentils + curry powder + carrots + broth, or any variety of miso soup. Even my boyfriend can cook these! Except he won’t. #cutebuthopeless
I realize you’re over hearing about cleanses for the new year. And frankly, I’m with you. However, I stumbled across this cleanse specifically for food lovers on the Bon Appétit site the other day and thought, I would actually love to eat all of these meals.
Some dishes that jumped out at me were the chicken, cabbage, and tangerine salad, the warm escarole salad with anchovies and mustard seed vinaigrette, and the coconut & pistachio chocolate bark.
Go pick some for yourself and be clean…or just eat the tasty food.
Image source: Bon Appétit
Steven Starr’s Le Diplomate has become known for many things in DC in the few months it’s been open: fantastic service, consistently great food, and the unbelievably long waits if you don’t have a reservation. For me, though, I can’t stop thinking about the radish appetizer I had a few weeks ago.
I know – you think because I’m a healthy eater, I went for the boring vegetable dish. But that is so not the case. The dollop of butter on the plate would quickly convince you otherwise. The Radish Crudite was quite straightforward: sliced and whole radishes served with a generous portion of sea salted and whipped butter. I got skeptical eyes from the others at the table, but they were quickly convinced of my swooning once they tasted it.
I dared to replicate this dish myself and while not exactly picture-worthy, it was pretty good. Doesn’t get much easier than washing some radishes and dunking them in butter with salt.
Check out Tom Sietsema’s review if you need more social proof for Le Diplomate. Or just go and find out for yourself. And enjoy the bread, which an entire blog post could be devoted to, it’s that good.
Tumeric, the spice found in Indian curries and yellow mustard has been proven to be a natural anti-inflammatory food. This means that eating tumeric can reduce the inflammation many of our bodies are constantly fighting, and it’s also been proven to prevent or treat some major diseases.
That’s why I was so excited to learn about this new health drink, TumericALIVE, a line of seven juices made of organic, raw ingredients and best of all, contain 10 grams of tumeric per bottle.
I was doubly excited to find that my local Yes! Organic Market started selling the elixirs. Just tried the Vanilla Bean flavor and loved that it was sweet and gingery with just a hint of saltiness. At 18 grams of sugar per bottle, I don’t think I’d recommend them everyday but it’s a great alternative to typical juices that pack in 30+grams and have no nutritional value.
Get anti-inflamed (?) today!