Coconut Mexican Hot Chocolate Ice Cream Tacos

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My house we love all things tacos. When a recipe for ice cream tacos came up on my newsfeed I knew there was a way to make a healthier version. This ice cream has a deep rich flavor from the coconut cream and the cacao. The waffles are fluffy and the cinnamon/coconut sugar blend gives a great pop that really compliments the ice cream.

 

 

Coconut Mexican Hot Chocolate Ice Cream20170629_151851

1 Can Coconut Cream, chilled

1 Frozen Banana

2 TBS Cacao Powder

1/4 Cup Cacao Nibs

1/4 Cup Raw Honey

1/4 Cup Coconut Sugar

1 Tsp Cinnamon

1/2 Tsp Cayenne Pepper

Pinch of Salt

Take the hard coconut cream from the can and add to a food processor or blender. (Leave the liquid in the can). Add the rest of the ingredients and blend on medium speed. (stopping to scrap down the sides a couple times.) Place in a glass dish, cover with plastic wrap and freeze.

 

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1/2 Cup Almond Flour

1/2 Cup Tapioca Flour

1 Tsp Baking Powder

Pinch of salt

Mix all the dry ingredients together

2 eggs (or flax eggs to make vegan)

1/4 Cup Unsweetened Apple Sauce

2 Tsp Pure Maple Syrup (or Raw Honey)

1 Tsp Vanilla

2 Tsp Cinnamon

Add to the dry ingredients and mix together. Heat waffle iron, spray with oil and cook according to the directions of your waffle maker.

Mix together Cinnamon and Coconut Sugar on a plate. Place warm waffle in the mixture and coat on both sides.

Ice Cream Taco

Scoop frozen ice cream into waffle and fold in half. Optional topping: melted chocolate chips (like Enjoy Life or Lily’s) fresh whipped cream or coconut cream, pomegranate seeds, cinnamon/coconut sugar mixture.

ice cream taco

Cauliflower Pizza Crust From Trader Joe’s

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Last night I had a great date with my husband at Pomo and had a delicious gluten-free pizza which reminded me of a great pizza I made earlier this week.

I was in Trader Joe’s to pick up my usual gluten-free crust and there was Cauliflower Crust, a steal at under $4 so I excitedly put it in my basket. The cashier let me know to follow the directions EXACTLY or it would fall apart.

Pizza 1

I went home and played my favorite cooking game, what is in my fridge. I did not have tomato sauce so I got creative. I did Vegan White Sauce (leftover vegan alfredo sauce) and Artichoke Pesto (jarred, also vegan), Vegan Cheese (from Trader Joes already shredded) , tomatoes and mushrooms. Topped with Romaine (only because I was out of arugula or spinach and I love salad on pizza) and balsamic vinegar. Because of how many packaged ingredients I used, this a treat meal but much still much healthier than take out pizza.

Pizza 2

 

Pretty good crust. It is not doughy like pizza dough but if you are used to gf dough that falls apart when you eat it, this is very sturdy, I was able to actually eat it as pizza. Good flavor, I think I like this better than their gf crust. It is a 10 oz. crust and there are 6 servings per crust at just 80 calories each.  It has 17 grams of carbs per serving, so not low carb but 1/2 the carbs of regular crust. .  It is a gluten-free crust is made of cauliflower, corn flour, water, cornstarch, potato starch, olive oil, and salt. This will definitely go on my regular shopping list for a quick lunch or dinner.

Easy Peasy Make Ahead Breakfasts

Summer maybe here, but I still need quick and easy grab and go breakfast for me and my family as we head out the door to work or workouts.

My Power Oatmeal  full of protein, fiber and superfoods. I make a big batch and put single servings in snack size ziplock bags. Then add hot water, stir, top with fresh fruit. Or, you put into Mason Jars for:

Overnight Oats: 1/2 Cup Oats, 1 cup Almond Milk, 1/4 cup Chia Seed (if not using power oatmeal mix), 2 tsp Vanilla Extract, 1/4 cup unsweetened coconut flakes, 1 tsp maple syrup, 1 tsp cinnamon mix together in mason jar, top with 1/2 cup fresh berries and 1/4 cup nuts Refrigerate overnight.

The two make the night before and put in a container with a lid to grab and go:

Egg and Veggie Scramble: 2 eggs, fresh or frozen Spinach, tomatoes diced, mushrooms chopped, fresh or frozen bell peppers. Toss frozen veggies in olive oil (about 5 min, salt), add fresh veggies (3-5min, salt and pepper) , add eggs, cook through. Other add ins, mushrooms, onion, scallions, fresh herbs, broccoli, asparagus, nutritional yeast.

Scramble Burrito Bowl from the book Vegan Bowl Attack, for days when you don’t want eggs, this recipe uses protein rich tofu.

These recipes, make a big batch and package in grab and go servings.

Quinoa Egg Power Bites from one of my favorite books, Aim True by Kathryn Budig. A mix of delicious recipes and yoga poses to help you enjoy life and find your true self.

Morning Glory Muffins from the book Everyday Detox is one of my boys favorite. Unfortunately, every time I make them, they do not last long enough to make it into weekday breakfast packs.

Let your rice cooker do the work.  I use my rice cooker a lot to make batches of brown rice and quinoa to have on hand during the week

Carrot Cake Quinoa Porridge is a recipe I adapted from Nutrition Stripped by McKel Hill. Soak 1/2 cup of Orange Flavored Cranberries in the juice of 1 orange and 1 lemon. In your rice cooker add 1 cup Quinoa, 2 cups water, 1 tsp cinnamon, 1 tsp nutmeg (or 2 tsp pumpkin spice mix) and a pinch of salt. Shred 2 cups of carrots and add to the warm quinoa when it finishes cooking, cover and let set 10 min. Then add the soaked cranberries, 2 tbs honey and 1 tsp vanilla, fluff with fork. When cooled store in fridge.

Nectarine Quinoa Porridge is another recipe from Vegan Bowl Attack. One of my Zumba students brought me a bag of nectarines so this recipe was just what I needed. This is a sweet porridge so it is great as a brunch treat or even afternoon snack to kick a sweet craving. Slice up 1 and 1/2 cups nectarines. In your rice cooker add 2/3 cup quinoa, 2/3 cup unsweetened non-dairy milk, 3 tbs coconut sugar, 1 1/2tsp vanilla extract and nectarines. Stir, start rice cooker and stir a few times while cooking. Top with pistachios when serving.

What are your favorite make ahead breakfast recipes.

Chocolate Almond Tofu Pudding

Here is a little chocolate treat to help you celebrate Valentine’s Day or any day you need a chocolate celebration. Protein packed, low sugar and low carb. A rich, decadent, satisfying treat.
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Chocolate Almond Tofu Pudding
1 8oz pkg. cubed firm tofu
2 tbsp. cocoa powder
3 tbsp. almond butter
2 tbsp. Enjoy Life Chocolate Chips (or chocolate chips of choice)
4 tbsp. Maple syrup
2 stevia packets (optional)
1 tbsp.  chia seed
1 tsp cinnamon
1 1/2 tbsp. of nut milk or half & half (if needed)
Put all ingredients in a blender or food processor (I use the Ninja Master Prep)
and blend until smooth, add milk or half n half if needed if mixture is too thick. Chill in the refrigerator for 30 min or longer. Serve Cold
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Topping ideas, Chocolate chips, cocoa nibs, fresh berries, chopped almonds, unsweetened coconut, chia seeds