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Posts tagged with: treat

5 minute strawberry banana frozen yogurt

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Searching for some healthy treats now that we’re all feeling the need to eat a bit lighter after the last 3 months of food crazies?  Yeah, me too.  I still want a little something sweet and delicious, and this fro-yo really hit the spot.  Strawberries, bananas, and yogurt. Om Nom!  Sweetened with agave. You could use some stevia in place of some of the agave too.

Can we talk about babies for a minute though?  I’m going to have a baby soon! CRAZY! I mean, nothing new, I’ve been pregnant for 8 months.. I’ve had a baby before.. but having a toddler and a newborn? eek!  Not ready!  How do you become ready?  I’m not sure that’s a thing.  I think we’ll just be winging it, no matter what.  But really, you should see my freezer because it’s pretty much stuffed to capacity with portioned out dinners. Yep, I’m that lady.  Preparing for baby is all about food in this house.  Baby bedroom? meh.  But a full freezer is a MUST.  I still have so much I want to make.

I portioned a bunch of this frozen yogurt treat out so I can pop one into a bowl anytime.  I just used a silicon muffin pan. Perfect!  They’re all waiting in a ziplock bag for my next strawberry craving. 15 minutes to soften up a bit. I can handle that.

5 minute strawberry banana frozen yogurt

4 cups frozen strawberries
1 frozen banana in chunks
6 Tablespoons organic agave
1 cup plain non-fat yogurt (regular or Greek)

Dump everything into a food processor or high power blender and blend for about 5 minutes, or until smooth and creamy. Scrape down sides as needed.

Serve immediately or freeze. Just remember that it’ll harden up in the freezer, so you’ll need to let it soften for 15 or so minutes before serving.

vanilla toasted coconut cashew butter

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Oh yummm.. yum yum yumminess. I made this weeks ago and then promptly forgot to share, as I consume more and more of it. I know, I’ve been holding out! This stuff’s amazing, and really not that tough to make. You just need either a food processor or a great high power blender, then you too can enjoy the coconutty vanilla-ey cashewey amazingness. It’s fabulous on toast, and even better on waffles.

vanilla scented toasted coconut & cashew butter

Slightly adapted from The Suburban Soapbox

1 1/2 cups unsweetened coconut
2 cups unsalted raw cashews
1 1/2 teaspoons vanilla extract
a pinch of salt

Preheat oven to 325F

Line a baking sheet with parchment paper, then spread the coconut out and bake for about 5 minutes. Watch carefully, as you don’t want it to burn. Just let it get golden brown. Set aside

Toast the cashews in the same way (about 10 minutes), until golden.

Dump all your ingredients into a food processor or blender and just keep on blending until it’s nice and creamy.. Depending on the power of your machine, this could be 5-10 minutes.

Pour or scoop into an airtight container and keep refrigerated for up to 3 weeks (OK, I’ve had mine in the fridge for a few months now, because I FORGOT ABOUT IT (not sure how!), and it’s still fine.. but best to stick to the 3-week guideline.