Banana Honey Peanut Butter Ice Cream

I am pleasantly surprised and obsessed over this healthy ice cream recipe made mostly from BANANAS.  When you freeze and then blend bananas, they form a really creamy consistency that mimics ice cream.  Add in peanut butter for some flavor and added decadence and almond milk for a smooth texture.  Simple as that!  I froze the bananas then blended them, then immediately ate the ice cream.  However, after blending, you can put the ice cream back in the freezer to make it a firmer consistency.  As opposed to the soft serve consistency I had… I just was not patient enough to wait!

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream

Banana Honey Peanut Butter Ice Cream (for one)

2 bananas

1 tablespoon peanut butter

1 tablespoon honey

2 tablespoons almond milk

Cut the banana into slices and place in a plastic bag.  Freeze for 3 or more hours, until it is completely frozen.

Place the bananas in a food processor or blender.  Add the peanut butter, honey, and almond milk.  Blend until smooth.  Enjoy!

 

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Double Honey Banana Cereal

Another cereal recipe!  This may be my favorite one so far because it has banana chips in it.  You could even make it a double honey double banana breakfast by adding slices of fresh banana on top!  It takes around one hour to prepare.

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Double Honey Banana Cereal (12 1/2 cup servings)

3 cups Kashi Honey Sunshine Cereal (don’t you love the name?)
2/3 cup unsweetened shredded coconut
5/4 cup banana chips
2 tablespoons olive oil
1/2 cup honey
1/2 teaspoon salt
1 teaspoon cinnamon
1 large egg white

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white. Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy. Add to the cereal mixture and mix so it coats everything.

Spread it on the lined baking sheet. Bake for a total of 50-55 minutes. Halfway through rotate the pan.

It is done when the cereal is dry to the touch and lightly browned. When you take it out of the oven let it cool before you break it into clusters.

 

Honey Clustered Cereal

I know I’ve posted a lot of breakfast items recently, but since I gave up dessert for lent, I’ve had to broaden my horizons 😦  This cereal is basically the same process as the Maple Almond Granola I made.  Great big crunchy clusters, perfect to pair with milk or yogurt and fruit!

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Honey Clustered Cereal (12 1/2 cup servings)

3 cups Special K

1/3 cup unsweetened shredded coconut

1/2 cup slivered almonds

3/4 cup sunflower seeds

2 tablespoons olive oil

1/2 cup honey

1 egg white

1 teaspoon cinnamon

1/2 teaspoon salt

Pre-heat your oven to 300 degrees.  Line a pan with parchment paper or a non-stick mat.

Combine everything in a bowl, excluding the lone egg white.  Mix thoroughly.

Whisk the egg white in a bowl until it gets light and frothy.  Add to the cereal mixture and mix so it coats everything.

Spread it on the lined baking sheet.  Bake for a total of 50-55 minutes.  Halfway through rotate the pan.

It is done when the cereal is dry to the touch and lightly browned.  When you take it out of the oven let it cool before you break it into clusters.

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Asian Inspired Shrimp and Scallop Pasta

This seafood dish will add some variation to your life when compared to the traditional tomato sauce over spaghetti.  The fresh citrus, salty soy sauce, and honey create a deep flavor that is unmatched, and pairs perfectly with shellfish.  Light and delicate it will not make you feel the least bit heavy after eating it.  Experiment with whatever fresh seafood you have.  I particularly like the bay scallops because of their subtle sweetness.  I have also used salmon, which works as well.  Bobby Flay is the creator of this recipe I just prepare it a little differently.

unnamedAsian Inspired Shrimp and Scallop Pasta (serves 4)

1/4 cup plus 1 teaspoon soy sauce

2 tablespoons plus 2 teaspoons toasted sesame oil

2 limes, juiced

6 teaspoons honey

2 (2-inch) piece fresh ginger, finely grated

4 cloves garlic, finely chopped

1/2 cup canola oil, divided

2/3 lb pound shrimp, peeled and deveined

1/2 lb bay scallops

1-3 tablespoons butter

1 lb thin spaghetti (or angel hair pasta)

Place a couple tablespoons of butter in a pan at high heat.  Place the scallops in the pan.  Sear on both sides to get some crispiness. Reduce heat to medium and cook until the scallops get golden brown all over (probably around 10-15 minutes).

Boil pot of water.  Put in pasta and cook according to directions.

Mix the soy sauce, sesame oil, lime juice, honey, ginger, garlic, and canola oil in a large bowl.

Place tablespoon of butter in large skillet/ pan at medium/ high heat.  Pour in the marinade.  Add the shrimp and cook on one side until that side gets pink.  Then flip to cook the other side until it gets pink.

Add in the cooked scallops.  Place the pasta in bowls.  Top with seafood.  Then pour some extra sauce over on top.  Then feast!