Posts tagged ‘dairy free’

August 29, 2011

Peanut Butter Chocolate Chip Ice Cream

What a weekend! Irene came and tore up Hoboken – although we are very grateful because it could have been a million times worse. Here are a couple pictures of the damage.

Lots of flooding – but everyone is safe! Since we live on the ground floor we did have a mandatory evacuation so we headed to Adam’s parents for the weekend. Luckily for us we came back to power and just a messy hallway!

Before we left on Friday Adam cooked me dinner! This was the second time he has attempted to cook since we’ve lived together so this is BIG news.

(It’s not burnt – those are blue corn tortilla chips) – Enchilada Casserole was his pick and it was GOOD! Besides the amount of cheese that was used the recipe was extremely healthy. Greek Yogurt, shredded chicken, veggies, corn tortillas, enchilada sauce and jalepenos were the main ingredients – it had a nice kick and I could tell he was proud himself. I was proud too 🙂

Before the storm hit we tried to go to Yogurtland because it had just open. Well of course, they closed early.

In the words of Stephanie Tanner, How Rude.

I knew what I had to do as soon as we got home. I had to break out the Ice Cream Maker. I only used a few ingredients

and it turned into this

Peanut Butter + Chocolate = AMAZINGNESS (its a word). Oh did I mention it was dairy free?? No sad belly here!

Peanut Butter Chocolate Chip Ice Cream  (dairy free – vegan)

Ingredients

  • 1 cup of Light Chocolate Silk
  • 1 cup of Unsweetened Almond Milk
  • 1/3 cup Peanut Butter (I used White Chocolate)
  • 1/3 cup Agave Nectar
  • 2 pinches of Xanthan Gum
  • 1 tsp of Vanilla Extract
  • 1/4 cup chocolate chips (or more)
Directions
  • Blend all ingredients except chocolate chips in blender

  • Pour into your ice cream maker and use as directed
  • Once ice cream has thickened add chocolate chips for last one minute

  • Remove from ice cream maker and add to tupperware

  • Freeze for 2-4 hours and serve
Nothing beats this combo. Nothing.

So the moral of the story? When life gives you hurricanes – make ice cream…and don’t forget to watch the prettiest sunset post storm.

Life.is.good.

QUESTIONS: Were you affected by Irene?? 

February 27, 2011

Quickie…

Ahh it’s the weekend and I’m up at 6:45…Awesome! I’m not sure when my body decided it didn’t need 8 hours of sleep to function anymore but it’s not cool. Guess I should get my day started..

Yesterdays breakfast was a Strawberry Oatmeal Protein Shake. I’ve never added Oatmeal to a smoothie before but it was extremely filling. Good choice, Alyssa…Good choice.

Lunch was leftover Chili w/ a vitamuffin cornbread – 100 calories. Love it.

Dinner had to be quick because I had baking to do and a boyfriend to pick up! I used my trader joe’s chili lime chicken burgers and made lettuce wraps.

Bib lettuce, sprouts, avocado slices and chili lime chicken burger  dipped in sesame ginger sauce… I think PF Changs has some competition!

I am making apps/dinner/dessert for my family tonight so I did a little preparation while making myself some dessert!

I will show you the final results of the family dinner tomorrow but here is a sneak peak of what I used for one of the desserts…

2 boxes of those. I don’t have to tell you again how I feel about the chocolate + peanut butter combination… I’m sure it’s a mutual feeling.

My own dessert was a Non-Dairy attempt at my favorite Ice Cream… In the process I BROKE my ice cream maker 😦 The top has still not come off but I managed to pour what I could out of the top because I was not letting this go to waste. Tis a sad, sad day in my house.

Regardless of the tragedy it still turned out OK so I will pass the recipe on for you Non-Dairy lovers.

Mint Chocolate Chip Ice Cream (GREEN – there is no other way to eat it)

Ingredients

  • 2 cups Coconut Milk – Original
  • 1 1/4 cup Coconut Milk – Unsweetened
  • 9 tsp stevia
  • 1 tsp vanilla
  • 1 tsp mint extract
  • drops of green food coloring
  • 3/8 tsp xanthan gum
  • 1/2 cup (or more, i wont judge) vegan chocolate chips – btw, is it possible i like these more than regular now?

Directions

  • Add coconut milk and xanthan gum to blender.
  • Blend for 30 seconds
  • Add vanilla, stevia, mint extract and green food coloring and blend for 30 more seconds
  • Pour into ice cream maker (follow ice cream maker instructions)
  • Last 5 minutes of churning add your chocolate chips
  • Freeze in airtight container for at least 2 hours

I’m not sure if the consistency was off because the machine was broken or because it was dairy-free. Either way it was delicious and WILL be finished.

One Ice Cream Sundae at a time…

Day 29: 3 Wishes

1.) For cancer to be to a non-existent word. I hate everything about it!

2.) I wish that fantasy baseball and football teams didn’t take over my boyfriends life! It’s a weird obsession to me.

3.) To have endless amounts of money to buy these things



See, I don’t ask for much 🙂 OK We’re off to start the cooking spree… If all goes well I’ll be back with lots of recipes tomorrow!! Enjoy the rest of your weekend.

Xoxo