Homemade Banana Almond Ice Cream

This recipe is adapted from Claire Robinson's recipe from Food Network and her show, "5 Ingredient Fix." When I saw her make this recipe, my jaw nearly dropped with how easy and cheap it can be.

My roommate and I both teach. The difference is: I teach middle school--she teaches kindergarten. After one of her lessons about teaching patterns with fruit - we had too much fruit to even handle. As the bananas began to brown (which also means sweeten) I remembered this recipe. This recipe is so easy and simple- and its so healthy and decadent that you really feel you are eating ice cream. Now all I need is a recipe to use the rotting apples and limes... 

Here is what I used:

- 4 bananas (the browner, the sweeter - and also past the point of being eaten alone)

- 2 tablespoons almond butter (or peanut butter, based on your preference)

- 2 tablespoons honey 

- 1/4 cup milk

1. Cut the bananas into inch slices, picture belowed. Place on a foil covered cookie sheet. Place the cookie sheet into the freezer. 

2. Freeze bananas for at least 1 hour. 

3. In a food processor (or blender) add the bananas. Process until creamy and smooth. Add the milk and process until creamy. Add almond butter and honey to flavor the ice cream. Once all of the ingredients are evenly blended, serve!

If you add too much milk - freeze before serving to get the ice cream texture.

Healthy and delicious - you'll be thanking Claire Robinson! (or maybe me for posting!)

Here's to you- sweet tooth's!

Black Bean & Corn Quinoa

I'm at the end in the road for the veggies in my fridge, so this was my clean up meal. Using canned beans, frozen corn, a dressing made from my penniless pantry and the rest of the veggies in the fridge, this quinoa dish doesn't get any cheaper. The quinoa and beans provide great protein, but some shredded chicken could add to this dish and work with the Southwestern feel.

Another great perk for this meal? Now that my fridge is empty, I have lunch for the next couple of days!

Black Bean & Corn Quinoa

Serves 4. 

- 1/2 cup quinoa
- 1 can black beans
- 1 cup frozen corn kernels
- 1 bunch green onions (scallions)
- 1 cucumber (peeled and seeded, chopped)

Dressing:
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons cumin
- Salt, pepper to taste

1. Cook quinoa according to package.
2. In a colander, drain and rinse black beans. Add corn to the colander, and rinse with water to thaw corn and rinse black beans further.
  *Rinsing the beans is important to reduce the sodium from the canned beans. Cold water will quickly thaw the corn. 
3. Peel and remove the seeds from the cucumber. Chop the cucumber into small pieces. *To seed a cucumber, cut in half lengthwise and use a spoon to scoop out the seeds.  Chop the bunch of green onions - I use the white parts, as well as halfway up to the green. When it gets leafy, I stop. Put the vegetables into a big bowl. 
4. Add beans and corn mixture into bowl with cucumber and green onions. Mix the dressing in a separate bowl, or pour each step into the big bowl, and mix until all of the vegetables are seasoned.
5. Add the quinoa. Taste for flavor. Add more cumin, salt, pepper as needed. Serve!


A couple ideas:

 - For spicy food lovers like me: A diced jalapeno pepper would add great heat to this dish- I just didn't have it on hand.

 -Next day use: Make Quinoa Stuffed Peppers!

• Mix some parmesan cheese into the quinoa mixture. 
• Put the quinoa into a green pepper (cut off the top and pull out the seeds and pith). 
• Top with a little more parmesan and bake at 350 degrees for 15 minutes. 

Cooking for One: Spinach & Goat Cheese Flatbread

This flatbread couldn't be easier or healthier. It is very light, and perfect for a night alone. I eat Flatout Fold-Its (5-Flax) for my hummus sandwiches at lunch, and use them to make flatbreads for a quick, easy dinner. Any cheese or your favorite toppings can work for this meal! The serving is perfect for a single portion- so one per person would be perfect.

Spinach & Goat Cheese Flatbread
Serves 1.

- 1 Flatbread
- 2 tbsp shredded mozzarella
- Handful of baby spinach leaves  - enough to make a single layer on the flat bread, about 8 leaves
- 1 Campari tomato, thinly slice  *any tomato size could work, if it is thinly sliced
- 2 tbsp crumbled goat cheese
- Drizzle of olive oil
- Red pepper flakes
- Dried basil

Preheat oven to 350 degrees.
1. Place flatbread on cookie sheet. Spread a thin layer of shredded mozzarella across the flatbread.
2. Next, place the baby spinach leaves in a single layer.
3. Next, spread the tomato slices across the top.
4. Crumble the goat cheese over the top, then drizzle olive oil across the entire flatbread and toppings. (Be careful to use only a little olive oil, otherwise the flatbread will get too wet and won't crisp).
5.Sprinkle basil leaves and red pepper according to desire.
6. Bake in the oven for 10-12 minutes, until cheese is melted and the flatbread is crispy and brown.

Enjoy!

Shrimp & Vegetable Stir Fry

Making a stir fry is one of my favorite "clean out the fridge" meals. Along with omelets, it is a great way to use up veggies right before they are going to go bad.
However, this was not the case for tonight. Shrimp & veggie stir fry is a great, healthy meal with a ton of protein and delicious flavor. Any protein can replace the shrimp, and just about most veggies would be great in this dish- I just used the ones I had. I serve mine over brown basmati rice, but white rice and noodles work just as well! Stir fry is one of the most versatile meals, and so easy to make!

Shrimp & Vegetable Stir Fry
1 serving

- 1/4 cup brown basmati rice
- 1.5 cups chopped veggies
  *I used: 1 stalk celery, 1 carrot, about 6 brussels sprouts, 1/4 green pepper, 1/2 mushrooms, 1/4 small red onion
  *Other great veggies for stir fry: broccoli, asparagus, red bell pepper, chickpeas (if the stir fry is going to be vegetarian)
- 1 tbsp olive oil
- 4 tbsp reduced sodium soy sauce
- 1 tbsp white wine vinegar (or rice wine, if you have it)
- 1 tsp vegetable oil
- 1 clove garlic, minced
- A couple dashes hot sauce  *I use Srichacha
- Pinch red pepper flakes
  *When I have it, about 2 tbsp of orange juice is a great substitute to the vegetable oil, and adds great flavor


1. Cook rice according to package. Preheat oven to 425 degrees.
2. In a small bowl, whisk together soy sauce, vinegar, oil, garlic, hot sauce, red pepper flakes. Set aside sauce.
2. Heat olive oil in a large saucepan. Sauté veggies for about 7 minutes, or until softened. At the same time, spread the shrimp on a baking sheet and sprinkle with olive oil, salt, and pepper. Cook shrimp for 5 minutes (not fully cooked).
3. Add the shrimp to the veggies. Pour sauce over the mixture and cook together for 2 more minutes, or until the shrimp are fully cooked.
4. Serve the shrimp & veggies over the rice. Garnish with some chopped parsley (if desired).

Any protein, veggie, and carb combination can create this healthy and amazing meal. Enjoy!

Creamy Mushroom & Brussels Sprout Pasta

For my first dish for this grocery list, I really wanted to find a good use for my brussels sprouts other than roasting them (which is one of my favorite veggie sides). I used what I had in my fridge to make a creamy, but still healthy sauce with mushrooms and the brussels. Sour cream, shredded mozzarella and parmesan combine for the a light and gooey sauce over nutty whole wheat penne.

Creamy Mushroom & Brussels Sprout Pasta

Serves 1.

- 1/2 cup whole wheat penne

- 1 tbsp olive oil

- 1/2 cup sliced mushrooms

- 1/2 cup halved brussels sprouts

- 1 clove garlic

- 1/4 cup chicken broth

- 3 tbsp reduced fat sour cream

- Salt, pepper, red pepper flakes to taste

- 1/8 cup shredded mozzarella

- 1/8 cup shredded parmesan 

1. Cook pasta according to pasta.

2. In a saucepan, sauté mushrooms and brussels sprouts for 7 minutes. Add garlic, and cook veggies another minute more. Add chicken broth and sour cream to veggies and simmer for about 3 minutes. Add salt, pepper, and red pepper flakes to taste. 

3. Drain pasta. In a bowl, toss pasta, veggies, and add both cheeses. Taste for seasoning.

Another simple, filling meal that is so cheap. The creamy sauce hides how healthy it actually is!

Early Fall Grocery List

With my penniless pantry filled, this shopping trip was super quick & cheap. I just needed to stock up on my veggies and cheese, and now I'm set for cozy, healthy early fall dinners! I went to Harris Teeter, and used my VIC savings to help out the cost.

Organic baby spinach (5 oz container) - $3.99
Lemon (1) - $0.59
Cucumber (1) - $0.79
Green Onions (1 bunch) - $0.79
Sweet Potato (1) - $0.71
Yellow Onion (1) - $0.46
Italian Flat Leaf Parley (1 bunch) - $1.89
Carrots (16 oz bag) - $0.79
Mushrooms (8 oz container) - $1.99
Brussel Sprouts (1 lb bag) - $3.99
Reduced Fat Feta Cheese (3.5 oz) - $2.85
Shredded Parmesan (6 oz) - $3.29       *I bought Harris Teeter brand to save money. 

Total: $22.13

From this list, I will make some amazing meals. Stay tuned!

Tuna and White Bean Pasta

This pasta dish is one of my sister's favorites! The sauce is so light, and adding feta cheese on top adds a great tang. This was my first time adding the tuna, and it was absolutely incredible! However, it is not necessary because the beans provide protein. So if tuna isn't your thing, this recipe is still delicious, easy, and couldn't be cheaper! Try to stop after one bowl...

Tuna and White Bean Pasta

Serves 4

-2 cups whole wheat rotini (or whatever short pasta you have on hand)

-1 cup baby spinach leaves

-1/2 cup mushrooms, halved

-1 clove garlic, minced

-2 tablespoons olive oil

-1 14.5 oz can diced tomatoes 

-1 15.5 oz can cannelini beans, drained and rinsed (any white bean works)

-1 can tuna packed in olive oil, drained   *Tuna in olive oil has much more flavor, but tuna packed in water works just as well.

-1/4 cup shredded parmesan

-Feta cheese to top

1. Cook pasta according to package.

2. Sauté mushrooms in olive oil over medium-high heat until browned. Add garlic and spinach and cook for another minute. 

3. Add tomatoes, drained beans, and tuna. Season with salt, pepper, and red pepper flakes as desired. Simmer for about 5 minutes. 

4. Drain pasta and toss into saucepan with sauce. Mix together pasta and sauce and stir in parmesan cheese. Serve in a bowl, and top with feta cheese (as desired). 

*A splurge option: For a couple more dollars, chopped kalamata olives added to the sauce would add a great salty bite, and work with the Greek theme of the ingredients. Not to mention, olives are the greatest snack...

How is that for easy? Full of protein and great flavor... Enjoy!

Sweet Potato Curry Quinoa

It's been a rainy, chilly day in Nashville so I wanted to have my first taste of Fall for dinner tonight. This quinoa salad is delicious, and so cheap! All of the ingredients are already in the pantry, except for the sweet potato and onion, so this is a great recipe for when the fridge is low.

Sweet Potato Curry Quinoa
Serves 2.

-1/2 cup uncooked quinoa
-1 medium sized sweet potato, cut into inch cubes
-1/4 red onion, chopped
-1/2 cup parmesan
-2 tablespoons olive oil
-1 teaspoon curry powder
-1/2 teaspoon cumin
-Salt, pepper, red pepper flakes to taste

1. Preheat oven to 400 degrees. Cook quinoa according to package- but add curry powder and cumin to the water.
2. Toss sweet potato & onion in olive oil, salt and pepper. Bake on a baking sheet for 20-25 minutes.
3. Mix quinoa, sweet potato & onions and olive oil. Fold in parmesan cheese.

So simple, so cheap! Enjoy!

Easy Fajita Salad

I'm calling this a salad because I did not roll up the fajita mixture into a tortilla. Instead, I added some more veggies and served it over brown rice. It was my attempt at making my own Chipotle order at home- and it was successful! I prepared a big batch of this dish, and the leftovers were a very nice treat at lunch in the middle of a busy school day.

Ingredients:
-1/2 cup brown basmati rice
-1/4 lb chicken breast tenderloins or breast (about 2 or 3 tenderloins, one breast) cut into big pieces
-2 tbsp olive oil
-1/2 yellow onion, cut vertically into strips
-1/2 red bell pepper, cut into strips
-Can of pinto or black beans, drained and rinsed
-1/2 cup frozen corn
-Packet fajita seasoning (I used about half of it)
-1/3 cup chicken broth

1. Prepare rice according to package. *Brown rice takes much longer to cook compared to white rice, so plan accordingly!
2. Cook chicken in olive oil in a big saucepan. When chicken is brown, add onion and peppers. Once veggies are cooked down (about 4 minutes) and chicken is no longer pink, add chicken broth and fajita seasoning. After about a minute, add beans and corn and cook until both are warmed through.  *I am a nervous wreck about uncooked meat, so I always cut into the biggest piece of chicken to check its doneness.
3. Put half of the rice in a bowl, top with half of the fajita mixture. Serve with any toppings you like. *I had salsa, but any cheese or sour cream or guacamole works too!
4. Best part- put the other half away for lunch or dinner tomorrow night!

I forgot to take a picture, but it looked delicious and tasted it too!  :)